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Baked Turkey
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Baked Turkey

720 min4 serv.19 февр. 2026 г.

Description

The recipe won't take much time. To keep our turkey juicy and prevent it from drying out during cooking, it must be marinated in a salt brine for at least 24 hours, preferably 2–3 days. During this time, the brine will penetrate the meat, infusing it with moisture and enhancing its flavor. After removing the turkey from the brine, you'll see for yourself how beneficial this process has been—the skin will become smooth and evenly colored. Only now is it time to proceed with full baking. Serve hot.

Instructions

  1. 1

    Step 1

    Step 1

    Combine vegetable broth, salt, sugar, bay leaf, and pepper in a large saucepan. Bring to a boil and cook, stirring, until the salt and sugar dissolve.

  2. 2

    Step 2

    Step 2

    Mix the resulting marinade with ice in a large container, then place the turkey into it. Allow the turkey to marinate for 8–12 hours for best results.

  3. 3

    Step 3

    Step 3

    Preheat the oven to 260 degrees. Place the foil in the roasting pan as shown in the photo. (It would be great if you had a V-shaped roasting rack. It should be positioned between the layers of foil as shown in the photo.)

  4. 4

    Step 4

    Step 4

    Cut the orange, lemon, onion, and garlic into slices.

  5. 5

    Step 5

    Step 5

    Now let's stuff the turkey (first pat it dry with paper towels after removing it from the marinade) — place the orange, lemon, onion, garlic, and herbs inside the turkey. All these wonderful aromas will infuse into our turkey; just imagine how amazing it will smell!

  6. 6

    Step 6

    Step 6

    Season the turkey with freshly ground black pepper on both sides. Pour 1-2 cups of chicken broth into the bottom of the roasting pan. Bake at 260 degrees for 20-25 minutes.

  7. 7

    Step 7

    Step 7

    Flip it over and bake for another 20-25 minutes, then reduce the temperature to 170°C and continue baking for about two and a half hours.

  8. 8

    Step 8

    Step 8

    It's best to check the doneness of the meat with a special thermometer. If you don't have one, pierce the thickest part of the breast with a sharp thin knife; the juice should run completely clear. If the juice has a pinkish tint, continue cooking the turkey until done. Let the turkey rest in a warm place for about 30 minutes before serving, then slice and serve.