Simple Roast Turkey
Brining adds a saltiness to the turkey in this recipe, Add color to your serving tray by roasting halved lemons, oranges, and celery with the turkey.
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Recipe Summary
Ingredients
Directions
*To brine turkey:
For 10- to 12-pound turkey, thoroughly dissolve 1-1/2 cups kosher salt in 1-1/2 gallons water. (Use this formula to make enough brine to fully submerge turkey, increasing salt/water combination in proportion to size of bird.) Refrigerate the brining turkey, breast side down, and soak for 24-36 hours. Use a weighted dinner plate to needed to keep turkey submerged. Alternatively, turn bird a few times during brining.
Tips
Scott prefers a simply presented roast turkey. To add color to your serving platter, brush halved oranges and lemons, celery, and unpeeled garlic cloves with olive oil and roast alongside the bird in a separate pan during the last half hour of cooking. Place roasted fruits and vegetables on serving platter.