by Jan Charles

Created on: July 09, 2010

The first and best thing you can do to ensure that you end up with the perfect roast turkey (other than start with a lovely adult beverage) is to take a deep breath. Then take almost everything you’ve ever heard about all that’s involved in producing a delicious bird with crispy, brown skin and juicy succulent meat and throw it in the trash. Forget about the hours of roasting time, dealing with basting every few minutes, charts with formulas regarding weights and cooking times, and complicated ingredient lists. We’re going to do this right, and we’re going to do it in a way that will allow you to enjoy your meal – which means spending time with your guests instead of your oven. We’re also going to do it in less than three hours. And when your family and friends taste what you’ve done, you’ll be a culinary rock star. Ready? Let’s go!

The type of bird you choose is up to you – our method starts with a thawed bird. If you start the day ahead, then you’ll have time to brine the bird. It’s simple – a brine is nothing more than a salt solution. There are countless variations, and feel free to use whichever flavoring agents you wish. But the basic brine is a cup of salt, and a half cup of sugar dissolved in a gallon of water. My favorite also includes a small handful of whole peppercorns, several sprigs of rosemary and thyme and a couple of bay leaves. Other ingredients could include sage, ginger, garlic, onion, apples, brown sugar or molasses – the only limit is your imagination. Just keep in mind that these are the flavors that will subtly appear in your finished product. Brines allow flavoring agents to infuse into the bird itself, and it’s one of the best ways to make sure your poultry is moist and flavorful.

If you don’t get to prepare far enough in advance to brine, then use a generous rub of good kosher or sea salt on the skin – really rub it in. This will help crisp the skin, while also sealing it so the interior of the bird stays juicy – the same effect brining has. It won’t truly affect the interior to the same degree, but it’s still a great method, and can be done ½ hour before roasting.  Either way, allow the bird to come to room temperature for at least ½ hour before roasting.

The second step is to prepare your roasting pan. If you have a standard roaster, great! If not – no problem! Go with a sturdy baking sheet.

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