Brined Turkey with Fall Vegetables
Brined Turkey with Fall Vegetables is rated
out of
5 by
1.
Prep Time:
20 minutes
Cook Time:
220 minutes
Servings:
16
A long soak in a seasoned saltwater brine ensures the turkey will emerge juicy and flavorful. The salt penetrates the meat, drawing in moisture and other seasonings. As the bird roasts, it is brushed with maple butter, which promotes a crispy, golden brown skin.
Ingredients:
- 1 fresh turkey, about 16 lb., brined in a brining
bag with brine blend for 6 to 24 hours - 1 cup maple syrup
- 12 Tbs. (1 1⁄2 sticks) unsalted butter, melted
- 2 yellow onions, cut into eighths
- 6 carrots, peeled and cut into 2-inch lengths
- 4 parsnips, peeled and cut into 2-inch lengths
- 1 large acorn squash, halved, seeded and cut
into 1-inch pieces - Salt and freshly ground pepper, to taste
Directions:
Remove the turkey from the brining bag, rinse with cold water and pat dry with paper towels. Place the turkey, breast side up, on a flat rack in a large roasting pan. Let stand at room temperature for 1 hour.
In a small bowl, whisk together the maple syrup and 8 Tbs. of the butter. Set aside.
In a large bowl, combine the onions, carrots, parsnips, squash, the remaining 4 Tbs. butter, salt and pepper. Set aside.
Position a rack in the lower third of an oven and preheat to 425°F.
Roast the turkey for 25 minutes. Reduce the oven temperature to 325°F and roast for 45 minutes more, then begin basting the turkey every 30 minutes with the maple butter. After 2 1/2 hours of total roasting time, place the vegetables on the roasting rack. Continue roasting until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165°F and the thigh registers 175°F. Total roasting time should be 3 to 3 3/4 hours.
Transfer the turkey to a carving board, cover loosely with aluminum foil and let rest for 20 minutes before carving.
Increase the oven temperature to 375°F and continue roasting the vegetables until tender. Mix the vegetables with the pan drippings and transfer to a serving dish. Carve the turkey and pass the vegetables alongside. Serves 12 to 16.
In a small bowl, whisk together the maple syrup and 8 Tbs. of the butter. Set aside.
In a large bowl, combine the onions, carrots, parsnips, squash, the remaining 4 Tbs. butter, salt and pepper. Set aside.
Position a rack in the lower third of an oven and preheat to 425°F.
Roast the turkey for 25 minutes. Reduce the oven temperature to 325°F and roast for 45 minutes more, then begin basting the turkey every 30 minutes with the maple butter. After 2 1/2 hours of total roasting time, place the vegetables on the roasting rack. Continue roasting until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165°F and the thigh registers 175°F. Total roasting time should be 3 to 3 3/4 hours.
Transfer the turkey to a carving board, cover loosely with aluminum foil and let rest for 20 minutes before carving.
Increase the oven temperature to 375°F and continue roasting the vegetables until tender. Mix the vegetables with the pan drippings and transfer to a serving dish. Carve the turkey and pass the vegetables alongside. Serves 12 to 16.
Williams-Sonoma Kitchen.
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Rated 5 out of
5
by
Jeni from
I have made this recipe every year for 12 years
I make this recipe every single year for thanksgiving and sometimes repeat it for Christmas dinner. It is the best. The turkey is so moist and delicious. The vegetables are delicious. The only thing I would suggest is sometimes the vegetables do not cook all the way in the time it says. So I would put them in even earlier, Even if they brown a bit more from cooking longer, they will just caramelize and taste even more amazing. But this recipe is THE BEST. You need to transfer to to the main page every year!
Date published: 2020-11-26