Roasted Turkey.
Brine overnight, butter-coat with Pecking Order, and roast until the skin shatters and meat stays juicy
Brine overnight, butter-coat with Pecking Order, and roast until the skin shatters and meat stays juicy
Ingredients
FOR THE BRINE:
- 1 Cup Kosher salt (more if needed)
- 4 Quarts water (more if needed to completely submerge turkey)
FOR THE TURKEY:
- Whole turkey (12 to 14 pounds)
- 1 Stick butter (8 tablespoons), softened
- 7 Tablespoons Casa M Spice Co® Pecking Order, divided
- 1 Teaspoon Kosher salt
FOR STUFFING THE TURKEY:
- 1 onion cut into wedges
- 1 orange cut into wedges
- 1 lemon cut into wedges
- Fresh rosemary
- Fresh sage
SPECIAL TOOLS:
- Roasting pan
- Roasting rack
- Large container for brining
Method
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01
Remove giblets and neck
2 minPull out the giblets bag and neck from the cavity — you'll want these out of the way before brining.
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02
Prepare brining vessel
5 minFind a container large enough to fully submerge the turkey and fit in your fridge—or use a cooler packed with ice if space is tight. This setup matters; you can't brine a turkey that's floating above the liquid.
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03
Make the brine base
5 minDissolve 1 cup kosher salt in 1 quart of hot water, stirring until the salt is completely gone, then let it cool to room temperature. Starting hot speeds dissolution; cooling it down prevents cooking the turkey when you submerge it.
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04
Submerge turkey in brine
10 minPour the cooled salt water over the turkey, then add 3 quarts of cold water to fully submerge it—turkey should be completely underwater. If it wants to float, weigh it down with a heavy plate; if you need more brine, dissolve ¼ cup salt in 1 quart cold water and add that.
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05
Brine overnight
1440 minRefrigerate for 24 hours so the salt penetrates the meat and seasons it deeply, while keeping the turkey moist. This is non-negotiable for a juicy bird.
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06
Remove and dry the turkey
10 minPull the turkey from the brine, rinse it thoroughly with cold water, and pat it completely dry with paper towels. Dry skin is what gives you that shattered, golden exterior.
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07
Stuff the cavity
5 minFill the turkey's cavity with lemon, orange, and onion wedges plus fresh rosemary sprigs—these aromatics steam inside and flavor the meat from within.
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08
Create skin pockets
3 minGently work your fingers between the skin and breast meat to create two pockets—you're making room for the seasoned butter to sit right against the meat where it'll do the most good.
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09
Season the turkey
5 minSprinkle 5 tablespoons of Pecking Order all over the outside and massage it in, getting into every crevice. This builds a flavorful crust.
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10
Make seasoned butter
2 minMix softened butter with 2 tablespoons Pecking Order and a teaspoon of salt—this compound butter delivers richness and flavor directly where it counts.
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11
Butter under the skin
5 minTake about 1 tablespoon of butter mixture and work it under each breast skin pocket, pushing it back as far as you can without tearing—butter melting into the breast meat keeps it tender and juicy.
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12
Butter the exterior
5 minSpread the remaining butter all over the outside of the turkey, working it into the legs, thighs, and crevices. This guarantees even browning and seasoning on every surface.
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13
Low-and-slow roast
180 minRoast at 325°F for about 3 hours (adjust for your bird's weight)—this gentle heat renders the fat and keeps the meat from drying out while it cooks through evenly.
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14
Crank it for color
45 minBump the heat to 400°F for the final 45 minutes to shatter that skin with deep golden-brown color—high heat at the end is the move for crispy skin on a fully cooked bird.
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15
Rest the turkey
50 minLet it sit for 45 minutes to an hour before carving—resting lets the juices redistribute through the meat so they don't run all over the cutting board and leave you with dry turkey.
From Mike's Notebook
Brine in a cooler or food-grade bucket if your fridge won't fit the turkey submerged.
Pat the turkey completely dry before applying the Pecking Order butter or the skin won't crisp.
Stuff the cavity with citrus and rosemary — they season the inside while roasting, not the outside.