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Traditional Roast Turkey
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Ingredients
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Ingredients
Brine:
1/2 gallon apple cider
2 gallons cold water
1 1/2 cups kosher salt
1/2 cup firmly packed brown sugar
1 whole turkey (any size) fresh or thawed, and cleaned
Ingredients
Seasoning:
1/2 cup unsalted butter, softened
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh sage
Brine:
1/2 gallon apple cider
2 gallons cold water
1 1/2 cups kosher salt
1/2 cup firmly packed brown sugar
1 whole turkey (any size) fresh or thawed, and cleaned
Ingredients
Seasoning:
1/2 cup unsalted butter, softened
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh sage
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Preparation Method
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1. In a large clean 5-gallon bucket, mix cider, water salt and brown sugar until fully dissolved.
2. Twelve to 15 hours before roasting, place turkey in brine.
3. Cover and refrigerate in Sub-Zero refrigerator or outside if it is between 20-40°F (-7-4°C).
4. Preheat Wolf oven in BAKE at 325°F (163°C).
5. Rinse turkey with cold water and pat dry with paper toweling.
6. Mix together butter and herbs and gently tuck under the skin over the turkey breast.
7. Place turkey, breast side up, on a roasting rack on the roasting pan.
8. Insert temperature probe into the turkey thigh and set for 180°F (82°C).
9. Roast until temperature probe chimes the temperature has been reached.
10. Remove the probe and insert it into the other thigh to double check the internal temperature has reached 180°F.
11. Remove turkey from oven and allow to rest uncovered for 30 minutes to 1 hour.
12. Cooking time in BAKE mode will be approximately 10-15 minutes per pound, though the actual time depends on many variables, including the weight and temperature of the turkey before cooking.
13. If you don't have time to brine your turkey it is recommended to use CONVECTION ROAST mode.
14. Preheat Wolf oven in CONVECTION ROAST at 300°F (149°C).
15. Rinse turkey with cold water and pat dry with paper toweling.
16. Mix together butter and herbs and gently tuck under the skin over the turkey breast.
17. Place turkey, breast side up, on a roasting rack on the roasting pan.
18. Insert temperature probe into the turkey thigh and set for 180°F (82°C).
19. Roast until temperature probe chimes the temperature has been reached.
20. Remove the probe and insert it into the other thigh to double check the internal temperature has reached 180°F.
21. Remove turkey from oven and allow to rest uncovered for 30 minutes to 1 hour.
22. Cooking time in CONVECTION ROAST mode will be approximately 10-15 minutes per pound, though the actual time depends on many variables, including the weight and temperature of the turkey before cooking.
2. Twelve to 15 hours before roasting, place turkey in brine.
3. Cover and refrigerate in Sub-Zero refrigerator or outside if it is between 20-40°F (-7-4°C).
4. Preheat Wolf oven in BAKE at 325°F (163°C).
5. Rinse turkey with cold water and pat dry with paper toweling.
6. Mix together butter and herbs and gently tuck under the skin over the turkey breast.
7. Place turkey, breast side up, on a roasting rack on the roasting pan.
8. Insert temperature probe into the turkey thigh and set for 180°F (82°C).
9. Roast until temperature probe chimes the temperature has been reached.
10. Remove the probe and insert it into the other thigh to double check the internal temperature has reached 180°F.
11. Remove turkey from oven and allow to rest uncovered for 30 minutes to 1 hour.
12. Cooking time in BAKE mode will be approximately 10-15 minutes per pound, though the actual time depends on many variables, including the weight and temperature of the turkey before cooking.
13. If you don't have time to brine your turkey it is recommended to use CONVECTION ROAST mode.
14. Preheat Wolf oven in CONVECTION ROAST at 300°F (149°C).
15. Rinse turkey with cold water and pat dry with paper toweling.
16. Mix together butter and herbs and gently tuck under the skin over the turkey breast.
17. Place turkey, breast side up, on a roasting rack on the roasting pan.
18. Insert temperature probe into the turkey thigh and set for 180°F (82°C).
19. Roast until temperature probe chimes the temperature has been reached.
20. Remove the probe and insert it into the other thigh to double check the internal temperature has reached 180°F.
21. Remove turkey from oven and allow to rest uncovered for 30 minutes to 1 hour.
22. Cooking time in CONVECTION ROAST mode will be approximately 10-15 minutes per pound, though the actual time depends on many variables, including the weight and temperature of the turkey before cooking.
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