When The Food Hunter asked if I wanted to try roasting a turkey, I was a little intimidated. Every Thanksgiving you hear horror stories about turkeys gone wrong; and how you have to wake up at sunrise to make sure the turkey is done on time. But I had faith in the Food Hunter and she assured me that this wouldn't be the case. She has taught me so much about cooking over the years; and with the promise of a new Circulon Roasting pan to cook with, I was in.
The Circulon Roasting Pan is non-stick and has a removable rack which made this entire process just that much easier. It was deep enough to hold my turkey and would have been perfect for added side vegetables (next time for sure).
My recipe, which is a combo of several different recipes, is listed below and according to the critical and honest judges (mother and mother-in-law) my first attempt at a roast turkey was a huge success! There was no early morning wake up and no horror story to be told. Clean-up was a breeze; the beautiful Circulon Roasting Pan didn’t need to soak or even be scrubbed. All it took was a simple wipe with the sponge and it was spotlessly clean.
I love this pan and I know you will too!!! Be sure to enter below for your chance to win a Circulon Roasting Pan just in time for Thanksgiving!
Want more chances to win....head on over to Circulon's Facebook page and enter the "Talk Turkey" Giveaway for a chance to win one of 5 additional roasters. (hint: your chances of winning increases with friend referrals) You'll also find tons of recipes and tips to make your turkey day go off without a hitch.
Roast Turkey with Herbs
For the Brine:
(adapted from Emeril Lagasse)
1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary
To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.
Prepare the brine and use on thawed turkey for 4 to 24 hours, I did for about 18 hours.
For the Turkey:
(adapted from allrecipes.com)
1 – 16 pound whole turkey – thawed
¾ cup olive oil
3 tbs minced garlic
2 tbs chopped fresh rosemary
1 tbs chopped fresh basil
1 tbs Italian seasoning
1 tsp black pepper, salt to taste
Preheat oven to 325 degrees F (165 degrees C).
In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
Rinse inside and out and then pat turkey dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 4 to 5 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).
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