Oven Roasted Turkey

Every time Thanksgiving rolls around Hubs can't wait to eat the oven roasted turkey. Just like clockwork, every time we had home he comments, "why don't we have turkey more often? It is so good!" Well Hubs, I have finally listened. I made him an oven roasted turkey that we can eat on all week. It will be great for leftover turkey sandwiches! Those are my favorite. I don't usually eat turkey sandwiches, but when it comes to left over oven roasted turkey, I am ALL IN! Bare with me, this is a lengthy post. 

To go with our turkey, I added some cheesy mashed cauliflower and crunchy broccoli. I will pass along those recipes late this week. I have made mashed cauliflower several times and Hubs can barely even tell the difference. In fact, I told them they were potatoes until the end of the meal. I don't make mashed cauliflower to knock potatoes, I absolutely LOVE potatoes and enjoy them often. However, I like to squeeze in some extra veggies wherever I can.  In talking to my sister the other day, I realized she is WAY better at that than me. She does have children she is trying to trick into eating veggies, but man she has become the master of it. Her brownies even have avocado in them! I need to take some lessons. 

Okay back to dinner. I did brine the turkey to ensure a moist outcome. Last thing I want is to serve an overly dry turkey to Hubs after he has been asking me to bake a turkey for years! Brining is simply a way to help you achieve that moist end product. During the brining process, the salty liquid you soak your meat in will be absorbed. I add sugar into my brine to allow the sugar to be absorbed into the turkey to create a wonderful flavor once I add in the other ingredients before popping it in the oven. Trust me, brining is worth it! Remember to plan ahead if you are going to brine! You need to let it do its magic for at least 4 hours or up to overnight. However, it is not the end of the world if you do not have time for this step. Just be sure to baste the turkey oven throughout the cooking process to keep the turkey moist. I used an oven bag I grabbed at the grocery (I used this one; turkey size ). 

 Here we go! Sit back and let your house fill up with a wonderful smell! Trust me its divine!! I love that smell so much that I walk out the front door and walk back in just to smell it all over again. GUILTY!

printable recipe here!!

Oven Roasted Turkey

Naturally GF/DF

Brine Ingredients:

cold water

3/4 cup salt

1/4 cup sugar

1 turkey size oven bag (optional)

Turkey Ingredients: 

1 whole turkey (around 7 pounds), defrosted 

about 8 Fresh rosemary Sprigs 

a bundle of fresh thyme

6 cloves garlic

3 T room temperature butter substitute

1/4 t paprika

1/4 t chili powder

1/4 cup fresh lemon juice

3 fresh lemons (in addition to the juice)

1 cup cold water 

What to do:

Lets start with the brining process. If you plan to use a turkey bag, grab it now. Get out a large dutch oven or pot that is big enough to fit your turkey. Line the dutch one with your turkey size oven bag.

Add enough cold water to cover about half of your pot. 

Add in your salt and sugar.

Give it a good stir.

Rinse your defrosted turkey under cold water.

Place your turkey into the brine mixture.  

Cover your pot. I like to bring the edges of the bag up over the top so the juices don't spill.

Place your turkey into the fridge and allow to soak for at least 4 hours. If I have the time, I like mine to sit overnight. 

When you are ready to start cooking, preheat your oven to 400°. Then get started by chopping 2 sprigs of fresh rosemary.

Chop 1 T fresh thyme.

Mince 3 gloves fresh garlic.

You have the option to use a hand mixer or food processor for this next step. I used my mini food processor and it worked perfectly. Add your chopped rosemary, thyme, garlic, butter, paprika, chili powder, salt, pepper, and lemon juice into a food processor or medium bowl. 

Process or mix until well combined. A food processor should take about a minute.You may have to stop and scrape down the sides and then process for a little longer.

Grab a large roasting pan and line it with aluminum foil and place a roasting rack inside.

Remove the turkey from the brine and pat dry. Place it on the roasting rack. 

Using both your hands and a spatula (whatever seems to work best for you), even spread the butter mixture over the turkey. Don't worry about covering the entire turkey because throughout the cooking process the butter will melt over the surface.

Quarter 3 lemons. 

Scatter the lemons in the roasting pan, around your turkey. 

Add about 6 sprigs rosemary and a handful of thyme on and around your turkey.

Add 2 cups of cold water into the bottom of your roasting pan. 

Roast in your oven for about 3 hours, or until the internal temperature reaches at least 165°. Carefully watch you turkey. If the outside is getting too dark, you can always lower the heat.

Hubs helped me out by carving the turkey for me :)

Thanks Y'all!

-Wise Wife