Brining will crisp the turkey's skin

11/20/2002

ROAST CRISPED-SKIN TURKEY

4 cups kosher salt or 2 cups table salt

2 gallons (32 cups) cold water, or enough to cover the turkey

1 turkey (12 to 14 pounds), thawed, rinsed, giblets and neck removed and saved for gravy

3 medium onions, chopped coarse

2 small carrots, chopped coarse

2 stalks celery, chopped coarse

6 sprigs fresh thyme

6 tablespoons unsalted butter, melted

Dissolve salt in water in large stockpot or clean bucket.

Rinse turkey with cold water, then place in kettle with the salted water. Set in refrigerator or in very cool spot (about 40 degrees) for 4 to 6 hours, or overnight.

Remove turkey from salt water and rinse well under cool running water. Pat dry inside and out with paper towels.

Place turkey breast side up on flat wire rack set over rimmed baking sheet or roasting pan. Refrigerate, uncovered, 8 to 24 hours. (This dries out the skin to crisp it up, but it is an optional step.)

Adjust oven rack to lowest position and heat oven to 400 degrees. Toss one-third of onions, carrots and celery with 2 sprigs thyme and 1 tablespoon butter in medium bowl. Fill cavity with mixture. Tuck wings behind back. Truss the turkey legs.

Scatter remaining vegetables and thyme in shallow roasting pan; pour 1 cup water over vegetables.

Brush turkey breast with butter, then set turkey breast-side down on foil-lined V-rack. Brush back of turkey with butter. Roast 45 minutes at 400 degrees.

Take roasting pan with turkey from oven; brush turkey back with butter. Using thick wads of paper towels or potholders, rotate turkey so that one leg and wing are up. If liquid in roasting pan has evaporated, add 1/2 cup water.

Roast 15 minutes longer.

Remove pan with turkey from oven, brush exposed surfaces with butter. Using thick wads of paper towels or potholders, rotate turkey so that the second leg and wing side is up; roast for 15 minutes longer.

Remove roasting pan with turkey from oven. Brush exposed surfaces with butter and, using thick wads of paper towels or potholders, rotate turkey breast-side up. Roast until thickest part of breast registers 165 degrees and thickest part of thigh registers 170 to 175 degrees on instant-read thermometer, 30 to 45 minutes longer.

Move turkey from rack to carving board and let rest 20 to 30 minutes. Carve and serve with gravy.

Adapted from Cook's Illustrated