There is a lot of turkey info out there, but we think chef Scott Downey’s method is the sure thing.
No Fuss Roast Turkey
Remember to plan ahead for the brining, then cook to time with dinner. We cook ours around 9am, to be finished cooking by around 12:30pm. We let it rest for 20 minutes, then we carve the turkey, cover with tin foil and refrigerate. This means the carving mess and clean-up is sorted prior to the guest’s arrival. When carving the bird, take off all the extra skin from the bottom of the bird and around the legs and place on top of the carved meat, skin side up. These pieces have the highest amount of fat and create a natural lid that keeps the meat moist. We re-heat right before we plan to serve.
| 12-16 lb | fresh turkey |
| 8 T | kosher salt |
| 12 sprigs | rosemary |
| 12 sprigs | thyme |
| 6 sprigs | sage |
| 2 heads | garlic |
| 2 onions | rough chopped |
| 2 carrots | rough chopped |
| 2 sticks | celery, rough chopped |
| ¼ c | butter, room temperature |
The most important step: brine your turkey! Brining keeps it moist and flavourful, even more important when you plan to reheat later.
Heat 8 cups of water and 8 tablespoons kosher salt in a large pot until the salt is fully dissolved in the water. Take off the heat, let it cool to room temp (refrigerate if you have room). Gently rinse turkey with cold water and place in a large brine bag (available at grocery stores during the holiday season) or large container such as a Canbro (even a cooler!). Pour the cooled brine over the turkey, covering completely. Add half the herbs and garlic and seal tightly. Make sure the turkey is completely covered in brine, and pop in the fridge. If necessary, add more cooled brine and weigh down the bag with a brick. Let brine for 24-36 hours.
When ready, take the turkey out of the brine and pat dry. Let it sit uncovered in the fridge overnight. This dries out the turkey skin so it will crisp up and become golden brown. Take out of the fridge in the morning and bring to room temperature (about 1-1.5 hours).
Pre-heat oven to 400ºF.
Place the chopped onion, carrot and celery in roasting pan. Fill the cavity of the bird with the remaining herbs and head of garlic. Place turkey, untrussed, onto the vegetable bed and put in the oven for 20 minutes, then lower the temperature to 350ºF, brush with all the butter and proceed to cook the turkey for 12 minutes per pound.
Brush the turkey with pan drippings about 4-5 times through the cooking process, approximately every 30 minutes. When the cook time is completed, check the temperature in the thickest part of the breast and the thigh along the bone to ensure the meat is cooked. I prefer to cook it to 170-175ºF prior to resting as it creates super-tender leg meat and the brine will keep the breast moist.
Tent with tin foil and let rest at room temperature for 30 minutes, then carve the turkey in the roasting pan and refrigerate until you need it. To reheat: add ½-cup pan drippings, cover with tinfoil and place in 400ºF oven for 20 minutes.
To serve: arrange the turkey pieces attractively on a platter and serve with gravy and all the vegetables.
Turkey Gravy
Chef Scott Downey’s turkey gravy, hearty and gluten free.
| 1½ c | turkey drippings |
| 3 c | turkey or chicken stock |
| 5 T | corn starch |
| ⅛ t | dried thyme |
| ⅛ t | dried sage |
| 1 | bay leaf |
| 1 t | black peppercorns |
Strain the turkey drippings into a cup or small bowl and remove the grease. Bring the skimmed drippings and 2/15 cup stock to a simmer. Add in all aromatics. Mix the remaining stock with the corn starch in a small bowl, then a whisk into the simmering liquid. Cook together for 10 minutes or so, until thicker and glossy. Season to personal taste and strain.
Tip: save the potato cooking liquid from the mashed potatoes and replace ½ c of the stock with potato water for extra flavour.
Serves 10.