Chef Pablo’s Restaurant Quality Roast Turkey Recipe
Author: Chef Pablo
Ingredients
  • 12-14 lb turkey (if yours is bigger, adjust the ingredients accordingly)
Brine
  • 7 qt of water (I prefer bottled or filtered water in all of my cooking)
  • 1 qt apple cider (not apple cider vinegar)
  • ¾ cup salt (use kosher salt for best results)
  • ⅓ cup sugar
  • 1 large onion, diced
  • 2 carrots, diced
  • 3 stalks celery, diced
  • 1 head of garlic (use the whole head, cut in half)
  • 1 handful fresh rosemary (you can use half of a plastic package)
  • 1 handful fresh sage (again, just a small handful or half a package)
  • 6 bay leaves
Herbed Butter Seasoning
  • 3 sticks butter, at room temperature
  • 1 handful of fresh rosemary, finely chopped (you’ll need more in the next section too)
  • 1 handful of fresh sage, finely chopped (again, you’ll need more for the cheesecloth)
  • Kosher salt
Cheesecloth Seasoning
  • 1 stick butter
  • 2 cups white wine
  • ½ handful of sage, finely chopped
  • ½ handful of rosemary, finely chopped
  • Salt (to taste)
  • Pepper (to taste)
  • Cheesecloth (use enough to create four layers over the turkey)
Additional Ingredients
  • 2 cups chicken broth
  • 1 cup apple cider
  • 1 large carrot
  • 1 large onion
Instructions
Brine
  1. Combine all of the above brine ingredients in a container large enough to hold it all plus the turkey. I like to use a large stock pot, but make sure the liquid covers the turkey completely.
  2. Cover and store in the refrigerator for 1-3 days.
  3. Remove the turkey from the brine solution and pat it dry with paper towels.
Herb Butter Seasoning
  1. Combine the 3 sticks of butter with the rosemary, sage and season with a bit of the salt. Mix until well blended and smooth.
  2. Massage the turkey with the herbed butter mixture, making sure to get it under the skin and into the breasts and thighs.
  3. If the legs have a metal hook on them, remove it so you can get the butter all over. Once you’re done, you can reattach the clip to the legs to hold them together. Otherwise, using twine, tie the legs together over the cavity.
Cheesecloth Preparation
  1. Heat the butter, wine, and herbs in a saucepan over medium until the butter is completely melted.
  2. Place the cheesecloth into the butter and wine mixture and let it soak.
Turkey Roasting
  1. Preheat the oven to 450
  2. Place the turkey into a roasting pan breast side up and pour in the chicken broth and apple cider.
  3. Cut the carrot into approx 3 inch pieces and quarter the onion. Place both of these into the cavity of the turkey.
  4. Remove the cheesecloth from the butter and wine mixture and, without loosing too much of the liquids, drape it over the turkey, covering it completely.
  5. Place the turkey in the oven uncovered for 30 minutes. The cheesecloth will get very dark, but that’s fine.
  6. Reduce the oven temp to 350.
  7. Baste with some of the remaining butter wine mixture and return the turkey to the oven.
  8. Baste every 30 minutes with the butter and wine mixture until it’s gone then start using the juices in the bottom of the pan.
  9. Approximately 1 hour before your turkey should be done, remove the cheesecloth and baste again. Return to the oven. Baste again after 30 minutes.
  10. When the temperature of the thickest part of the breast reaches 165, the turkey is done. Do not rely on the little plastic pop up thing.
  11. Remove the turkey and place onto a cutting board and let sit for 30 minutes before you cut into it.
  12. Carve the turkey and transfer to a serving dish.
Recipe by Chef Pablo's Recipes at http://chefpablos.com/restaurant-recipes/chef-pablos-restaurant-quality-roast-turkey-recipe/