Moist Holiday Turkey
Submitted by javc2000
Moist holiday turkey with an orange juice butter baste and a salt-rubbed cavity that locks in juices. A simple roasting method for a juicy, golden-skinned whole turkey.
YIELD
6 servingsPREP
30 minCOOK
READY
The secret to this turkey is rubbing the entire inside of the body cavity with salt before stuffing. The salt creates a barrier that holds the juices inside the bird as it roasts, essentially dry-brining the cavity while the stuffing absorbs the seasoning. No need to salt your stuffing mix separately.
A melted butter and fresh orange juice baste goes over the outside, adding a subtle citrus sweetness to the golden skin. Basting frequently throughout the roast keeps the surface glistening and builds up layers of buttery, orange-scented glaze.
Tenting with foil once the skin turns golden brown prevents the top from burning while the interior finishes cooking. The thermometer in the thigh should read 190°F (88°C) before the bird comes out.
Let the turkey rest while you make gravy. The juices redistribute through the meat and carving becomes much easier.
Chef Tips
- Place the thermometer in the thickest part of the thigh without touching bone. Bone conducts heat and gives a false high reading.
- Don’t skip the salt rub inside the cavity. It’s the technique that keeps this turkey moist where others dry out.
- Use a dark roasting pan, not aluminum. Aluminum reflects heat and can add an hour to the cooking time.
- Fresh orange juice gives a cleaner, brighter flavor in the baste than concentrate.
Variations
- Herb butter baste: Add fresh rosemary and thyme to the melted butter-orange mixture for a more herbaceous crust.
- Unstuffed version: Skip the stuffing and place halved onions and fresh herbs inside the cavity for aromatic flavor.
Ingredients
Directions
- Fresh or frozen.
** Do not add any salt to your stuffing mix.
Preheat oven to 325℉ (160℃).
Remove the giblets from the bird. Rub the inside of the clean body cavity with salt until there is a coating of salt over the whole inside.
This holds the juice inside the bird and the salt will season your dressing.
Even after cooking most of the salt will remain inside of the body cavity.
Place the stuffing in the bird and close the body cavity.
Melt the butter and add the orange juice. Baste the bird with the butter/orange juice mixture.
Place a meat thermometer between the thigh and body in the meaty part of the thigh, not touching any bone.
Bake the bird until the thermometer reads 190 degrees F, basting frequently.
When the skin turns golden brown, tent the bird with a large sheet of aluminum foil.
Allow the bird to cool while making gravy, then carve and serve a moist holiday tradition.
If you use an aluminum baking pan it will add about one hour to the baking time.
If a moist turkey is what you want, give this method a try.
I have not had any problems with using the excess salt and I have a problem with too much salt.
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