Thanksgiving Turkey with Roasted Potatoes
Equipment
Wire rack, Rimmed baking sheet, Large pot
YIELD:
10-12 servings
ACTIVE COOKING TIME:
45 minutes
TOTAL TIME:
5 hours
Section 1: Ingredients
Simple Roast Turkey
1 whole turkey about 10-12 lbs. (4.5-5kg)
Kosher salt
Baking powder
Freshly ground black pepper
Roasted Potatoes
3 lbs. (1.36 kg) small waxy potatoes, skin on
5 tbsp. (75 ml) extra virgin olive oil, duck fat, goose fat, or beef fat (adjust to your liking)
Kosher salt, to taste
Freshly ground black pepper, to taste
Section 2: Directions
Simple Roast Turkey
Take your turkey out of its packaging and carefully pat your turkey dry with paper towels.
To dry brine your turkey, combine six tablespoons of kosher salt with two tablespoons of baking powder in a bowl and generously sprinkle the salt mixture over the turkey. The turkey should be well coated with salt, though not completely encrusted (Note: You will most likely not need all of the salt. In some cases, less than half will be okay; it depends on the size of your bird and your salt preferences).
Transfer the turkey to a wire rack set in a rimmed baking sheet, and refrigerate, uncovered, for 12 to 24 hours.
Preheat oven to 300°F (150°C) and roast until turkey is golden brown and deepest part of breast registers 150°F (66°C) on an instant-read thermometer and legs register at least 165°F (74°C), 3-4 hours total (check on turkey after 2 hours).
If skin looks like it is not browning fast enough, turn on convection or increase oven temperature by 50°F/10°C.) Remove from oven and let rest at least 30 minutes before carving.
Roasted Potatoes
Turn the oven heat up to 400ºF (200ºC).
Heat 2 quarts (2L) salted water in a large pot over high heat until boiling. Once boiling, add in potatoes and stir. Return to a boil, reduce to a simmer, and cook until a fork meets little resistance when inserted into a potato, about 10 minutes after returning to a boil.
When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with oil of your choosing, season to taste with a little more salt and pepper, and toss to coat.
Transfer potatoes to a rimmed baking sheet in one layer (use another baking sheet if necessary) and place in the oven for 45 minutes.
Optional Step: Once done, use a glass to crush each potato until you feel the skin pop open
Put them back in the oven until bottoms are brown and crispy, flip each of them over and repeat on the other side.
To serve: Carve turkey and serve with roasted potatoes with homemade gravy. Want to learn how to use turkey drippings for gravy? Click here!
Storage and Leftovers
Keep cooled leftovers in an airtight container for up to three to five days in the fridge.
To reheat the turkey, preheat the oven to 350°F and arrange a rack in the middle of the oven Slice the turkey and spread into a baking dish. Cover with aluminium foil and reheat in the oven for 30 to 35 minutes
To reheat roasted potatoes, preheat your oven to 400°F, spread potatoes on a sheet pan and cover them in tin foil. Re-roast them until they're warm all the way through, about 10-15 minutes.
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