Chef Tucker’s Golden Roast Turkey

Method

chefjasonmckinney.com/recipes/turkey-with-tuck-make-the-juiciest-turkey-in-your-whole-family-year-after-year

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   Step 1. Toast the black peppercorns, coriander, and fennel seeds in a saute pan on low heat until fragrant. Quarter two onions and smash the garlic cloves. (measure with your heart for this) For a 10 quart batch of brine: combine 5 quarts of water in a big pot with 1 quart of kosher salt and 1 pint of sugar. Add in the toasted spices and bay leaves. Then add half the bunch of rosemary, sage, parsley, thyme, and marjoram. Bring this liquid up to a boil.

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   Step 2. Once boiling, remove from heat, add the other 5 quarts of water, and cool down completely. Submerge your turkey pieces into the cold brine in ziplock bags or large container wrapped with plastic wrap. Store in the fridge for 24–36 hours.

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   Step 3. Remove the turkey from the brine and dry completely with paper towels. Discard the brine liquid. Sit the dry turkey pieces on the rack over a sheet tray and let them finish drying, uncovered in the refrigerator overnight. Leave the butter on the counter to soften overnight.

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   Step 4. Finally! Cooking Turkey! (Thursday) Preheat the oven to 190°C and let the turkey temper on the counter for about 30 minutes prior to cooking. Whip the softened butter in a mixer or with a whisk by hand.Timer: 30 min

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   Step 5. Chop the other half of your herbs: parsley, rosemary, marjoram, thyme and sage. Mince 6 cloves of garlic (or measure with your heart). Zest the lemon. Add these to your whipped butter along with truffle salt or flaky sea salt and ground black pepper to taste. Rub this butter mixture under the skin of all the turkey pieces and coating the outer skin as well. Place the turkey pieces in a roasting pan (no rack) with the skin side up. And place into the oven.

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   Step 6. Cook the turkey at 190°C for about 10 minutes, then drop the heat down to 165°C. Add a quart of chicken stock to the bottom of the roasting pan, ensuring not to wet the skin so it continues to crisp. Then finish cooking without flipping. Cook the turkey pieces until they reach about 70°C on your thermometer. Temp the thickest part of the turkey closest to the bone for the most accurate temp. It depends on the size of your turkey pieces but the approximate cook time is 60–75 minutes. Remove the turkey from the oven and let it rest - it will carry over to 74°C as it rests. Save the cooking liquid for the gravy!Timer: 10 min

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   Step 7. After 20 minutes of resting, carve the turkey into slices.Timer: 20 min