High Roasted Turkey Receita

Achieve the perfect Thanksgiving or holiday turkey with this recipe! Our High-Roasted Turkey method from Cooks Illustrated delivers incredibly crisp skin and juicy, moist meat in just 80-100 minutes. This detailed guide walks you through brining, roasting, and creating perfectly golden-brown dressing for an unforgettable feast.

Preparo 60 min

Cozimento 120 min

Calorias 604.2 kcal

Proteína 135g

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A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para High Roasted Turkey

Kosher Salt
½ cup granulated sugar
Whole Turkey
Unsalted Butter

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Como fazer High Roasted Turkey

**Brine the Turkey:** In a large stockpot or clean bucket, dissolve 1 cup kosher salt and ½ cup granulated sugar in 2 gallons of cold water.
Submerge the turkey completely in the brine. Refrigerate or place in a very cool spot for at least 8 hours, or preferably overnight.
**Prepare the Roasting Pan:** Set a slotted broiler pan top on top of a roasting pan. Line the roasting pan with foil and place your prepared dressing inside. Lightly spray the broiler pan top with nonstick cooking spray.
Place the roasting pan assembly on a baking sheet for support.
Remove the turkey from the brine and rinse thoroughly under cool running water. Pat the turkey completely dry with paper towels.
Position the turkey on the broiler pan top.
Refrigerate the turkey and dressing, uncovered, for 8-24 hours to further dry the skin.
**Roast the Turkey:** Adjust oven rack to the lower-middle position and preheat your oven to 450°F (232°C).
Remove the broiler pan top with the turkey and the foil-covered roasting pan.
Return the turkey to the broiler pan top.
Brush the turkey generously with 2 tablespoons of melted unsalted butter.
Place the entire assembly (turkey on broiler pan top, sitting on the roasting pan with dressing) in the preheated oven.
Roast for 80-100 minutes, rotating the pan from front to back after 40 minutes. The turkey is done when an instant-read thermometer inserted into the thickest part of the breast registers 165°F (74°C) and into the thickest part of the thigh registers 175°F (79°C).
**Rest the Turkey:** Transfer the broiler pan top with the turkey to a cutting board. Tent loosely with foil and let rest for at least 20 minutes before carving.
**Bake the Dressing:** While the turkey rests, adjust the oven rack to the upper-middle position. Return the roasting pan with the dressing to the oven and bake until golden brown, about 10-15 minutes.
Let the dressing cool for 5 minutes before spooning it into a bowl or onto the turkey serving platter.
Carve the turkey and serve.