Sad though, that the recipe of the master chef has been changed by the site. There's no mention of the cavity. The cavity needs SOMETHING in it. It's a giant hole that makes a big difference in cooking times. Typically, the recommendation here is a broken or crushed stick of cinnamon, a halved apple, a quartered onion, and some choice herbs like sage, rosemary, and thyme. The master chef recommends some heating in the microwave to get the flavors started. Use a little water(or insert liquid) in the bottom of dish to help steam heat. ","reviewRating":{"bestRating":"5","ratingValue":5,"worstRating":"1","@type":"Rating"},"datePublished":"2017-11-04","author":{"name":"Keithragan","@type":"Person"},"@type":"Review"},{"reviewBody":"I cooked my very first turkey today using this recipe. I spent a lot of time researching the different methods for cooking a whole turkey and out of all the methods and recipes I read through, this one had the best rating and the comments inspired a great deal of hope for me. I figured with the brining and the cooking method, there was no way I could mess this up! Let me tell you, this was hands down the best turkey I've eaten in my life. It was flavorful - not one flavor overpowered the other - and it was the juiciest turkey I've ever had the pleasure of eating. I was cooking for a small group so I had a 10 pound turkey, it was done cooking after 1.5 hours and we let it rest for 30-45 minutes before carving. The brining really shortens the cook time so be aware! I followed the recipe almost exactly (I don't have a fancy probing thermometer!) and I will always use this exact recipe. It was amazing and my very first turkey was a huge success!
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Step 1
Two to three days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Step 2
Combine the broth, salt, sugar, peppercorns, allspice and ginger in a large stockpot and bring to a boil over medium-high heat. Stir until the salt and sugar dissolve. Remove from the heat. Cool to room temperature and refrigerate the brine.
Step 3
The night before you'd like to eat: Truss the legs of the turkey with kitchen twine if desired. Combine the brine, water and ice in a 5-gallon bucket. Place the thawed turkey, with innards removed, breast-side down in the brine. If necessary, weigh down the bird to ensure it is fully immersed, cover and refrigerate or place everything in a cooler. Turn the bird once halfway through brining.
Step 4
Day of roasting: Heat the oven to 500 degrees F. Remove the bird from the brine and rinse inside and out with cold water. Discard the brine.
Step 5
Place the bird on a roasting rack inside a half sheet pan and pat dry with paper towels. Rub the bird with canola oil. Roast the bird on the lowest rack of the oven for 30 minutes.
Step 6
While the bird is cooking, fold and shape a double thickness of aluminum foil into a closely fitting breastplate.
Step 7
After 30 minutes, decrease the oven temperature to 350 degrees F, insert a probe thermometer into the thickest part of the breast and cook until the temperature reaches 155 degrees F. Use the breastplate at any point during cooking should the bird become too brown.
Step 8
Rest the bird, covered lightly with aluminum foil, for 15 to 30 minutes. Carve and serve.