Chef Rocio’s Roasted Turkey
Thanksgiving is a time for gratitude and gathering, centered around the tradition of sharing a warm meal. At MIHO, our culinary journey is marked by passion, dedication, and a commitment to delivering exceptional flavors. This Thanksgiving, we bring you more than just a recipe; we share a labor of love crafted by Chef Rocio. The perfect roasted turkey.
In this recipe, the spotlight falls on the wet brine—a testament to patience and precision. Over the course of three days, the turkey undergoes a transformative process, soaking in a carefully curated blend of spices, herbs, and aromatics. It's more than a recipe. It’s a meticulous art, a slow infusion of flavors that creates a turkey unparalleled in tenderness and taste.
It’s a labor of love, but it will make your holiday celebration truly special.
Ingredients:
2 cup kosher salt
2 cup granulated sugar
1 gallon water (or 16 cups)
1 gallon ice (to cool down brine fast)
1 TBSP whole clove
2 TBSP black peppercorn
1 TBSP whole allspice
1 TBSP dried oregano
1” long cinnamon stick
1 head of garlic split in half
5 fresh bay leaves
3 sprigs of thyme
1 whole turkey (12-14 pounds)
1 pound unsalted butter (to brush the turkey while roasting)
Instructions:
Make the brine.
In a stainless-steel pot, combine 1 gallon of water with salt, sugar, spices, and herbs. Bring to a boil and make sure sugar and salt get dissolved. Meanwhile, prepare an ice bath. Poor hot brine over ice. Add more ice if needed, you should end up with exactly two gallons of brine.
Brine the turkey for two and a half days.
Drop the turkey in cooled brine. Let the turkey soak in the brine for 60 hours (two and a half days), so plan accordingly.
Airdry the turkey for another day.
After 60 hours, take turkey out of the brine and pat dry with a clean cloth or paper towels. With the breast facing up, let it dry in the fridge (uncovered) for at least 12 hours before cooking.
Truss the turkey.
Remove the turkey from the fridge and truss it using kitchen twine. This helps the turkey cook evenly and ensures a beautiful presentation. Watch a video here. Let the turkey sit at room temperature for an hour before cooking.
Prepare the butter bath.
In a small saucepan, melt the unsalted butter. Brush the entire turkey with the melted butter, ensuring it's well coated. This step is the secret to a golden, crispy skin.
Roast the turkey.
While the turkey is resting, preheat the oven to 325 °F. Place the turkey on a rack in a roasting pan, breast side up. Brush the turkey generously with melted butter. You do not have to use it all. Cover the turkey loosely with aluminum foil and roast in the 325 °F preheated oven. Roast times vary based on the weight of the turkey, so calculate approximately 15 minutes per pound and use your meat thermometer. Every 30 minutes, brush the turkey with melted butter. You’ll go through the whole pound of butter.
Check the temperature.
After the first 2-3 hours, remove the foil to let the skin crisp up. The turkey is done when a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Ensure you don't touch the bone with the thermometer for an accurate reading.
Let the turkey rest.
Once the turkey is cooked, remove it from the oven and let it rest for one hour. Tent it loosely with foil to keep it warm. Resting allows the juices to be redistributed, ensuring a moist and flavorful bird.
Carve the bird.
Carve the turkey with a sharp carving knife. Start by slicing the breast meat, then move on to the legs and wings. Arrange the slices on a platter, garnish with fresh herbs, and serve with your favorite Thanksgiving sides.
From our kitchen to yours, we wish you a joyous and delicious Thanksgiving celebration!
