Simple Roasted Turkey Recipe from Thomas Keller’s Bouchon
Credit: Jill Chen/Stocksy
Simple Roasted Turkey
Serves 9
9 pound turkey, raw
10 quarts brine (recipe below)
Place the turkey in 20-quart container.
Pour the cold brining liquid over the turkey and let turkey brine for 10 hours.
When it has brined 10 hours, remove from the liquid and place on a tray to dry out.
Place the turkey on a roasting rack on a tray, and place in the oven.
Roast at 350°F until an internal temperature of 165°F is achieved.
Turkey Brine
Yields: 6 portions
4 quarts water
6 quarts ice water
1 bunch thyme
1 bunch parsley
1 ½ cups kosher salt
5 lemons, cut in half
2 bayleaves
½ cup honey
2 garlic heads, cut in half crosswise
3 tablespoons whole black peppercorns
Equipment:
12-quart pot
20-quart container
In the 12-quart pot, combine 4 quarts of water with the remaining ingredients in a large pot.
Cover and bring to a boil. Stir until salt is dissolved, then remove from the heat. Transfer to 20-quart container and add the 6 quarts of ice water. Let cool completely.
Lower the turkey into the brine and refrigerate for 24 hours.
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