Roasted Turkey Recipe

Roasted Turkey
Submitted By: Taz


1 14-16 pound Frozen Young Turkey (Chinai Murghi)

1 Gallon Vegetable Stock (Homemade if possible but canned works just as well = 1 #10 Can + 1 #2.5 Can -OR- 5 #2.5 Cans) 
½ Cup Jaggery (Gur) – grated and lightly packed
1 Cup Kosher Salt -OR- ¾ Cup Sea Salt (Namak)
1 Tbs Black Peppercorns (Kali Mirch)
1 ½ tsp Allspice Berries (Kebab Chini)
1 ½ inches (apx) Fresh Ginger (Adrak) – small chopped
3 Bay Leaves (Tej Patta)
12 Whole Cloves (Laung)
2 ½ tsp dried Rosemary (Akleel Kohistani)
1 tsp Carom Seed (Ajwain)

1 large Red Delicious Apple (Seb) – sliced
½ large Onion (Pyaz) – sliced
1 Cinnamon Stick (Dalchini)
4 Sprigs Fresh Rosemary (Akleel Kohistani)
6 Fresh Sage Leaves (Sathi)
1 Cup Water
Canola Oil


4 days before serving:
  1. Place Turkey in refrigerator to thaw for 3 days before needed
  2. Early on the day before roasting, prepare the brine:
    1. Bring vegetable stock to a boil in a large stock pot over medium-high heat
    2. Add Jaggery and Salt and continue to stir until fully dissolved
    3. Add remaining brine ingredients – Reduce heat to medium-low and allow to simmer for 20 minutes
    4. Remove from heat and allow to cool to room temperature – Move to refrigerator and allow to chill until ready to use
  3. Place your thawed Turkey (with innards removed) breast side down in a container large enough to hold it (I use an ice chest) add chilled brine, 5-8 pound bag of ice, and enough cold water to completely cover the Turkey. If using an ice chest, place it in a cool spot (bathtub works well) - if using an un-insulated container: place in refrigerator (if you can fit it) and allow to sit for a minimum of 12 hours (up to 18 hours) – Turn Turkey halfway through brining (weigh down Turkey if necessary to ensure that it stays completely submerged)

Early on the day serving:
  1. Preheat oven to 500° F
  2. Remove Turkey from brine and rinse inside and out with cool water – discard brine
  3. Place Turkey on a roasting rack set inside a roasting pan and pat dry with paper towels
  4. Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes
  5. Transfer the microwaved aromatics to the Turkey’s cavity along with the fresh rosemary and sage
  6. Tuck the wings of the Turkey underneath the bird and coat the entire liberally with canola oil
  7. Place roasting pan on lowest level of oven and allow to cook for 30 minutes
  8. Insert a probe thermometer into the thickest part of the breast and reduce oven temperature to 350° F
  9. Set thermometer alarm (if available) to 161° F and allow to cook until temperature is reached (12-14 lb Turkey should require 2 – 2 ½ hours to reach temp)
  10. Once thermometer reads 161° F remove from oven and loosely cover with foil – Allow Turkey to rest for 15-20 minutes before carving

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