Ingredients Jump to Instructions ↓

  1. 1 Turkey - (12 to 14 lbs) - trimmed of fat, Giblets removed

  2. 1 1/2 cups 355ml Kosher salt

  3. 6 Sugar substitute

  4. 1 Carrot - roughly chopped

  5. 1 Celery rib - roughly chopped

  6. 1 Onion - roughly chopped (medium)

  7. 4 tablespoons 60ml Unsalted butter - melted

  8. 1 tablespoon 15ml ThickenThin Not/Starch

  9. 1 Reduced sodium chicken broth - plus

  10. 1/4 cup 59ml Water

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Submerge turkey breast-down in a tub containing 1 1/2 gallons water mixed with 1 1/2 cups coarse (kosher) salt and 6 packets sugar substitute. Refrigerate 6 hours. Discard brine and pat turkey dry. Heat oven to 400 degrees. Place half of the vegetables in turkey cavity; scatter remaining vegetables on bottom of a roasting pan. Tie legs together with cotton twine. Arrange bird breast-down on rack in pan. Pour 1 cup water into pan. Roast turkey 45 minutes. Baste turkey with pan juices. Lower oven temperature to 375 degrees; roast for 1 1/2 hours more, basting every 30 minutes, (add an extra 1/2 cup water to pan if necessary). Carefully turn turkey over with oven mitts, so it is breast-side up. Brush breast with butter. Roast an additional 30 minutes. Turkey is done when an instant-read thermometer inserted into the inner thigh reads 175 degrees. Transfer turkey to a large carving board with a trench to catch juices. Remove all vegetables and discard. Cover loosely with foil. Let rest for 20 to 30 minutes before carving. While turkey is resting; prepare gravy: Pour excess fat from roasting pan. Place pan on two stove burners on medium. Stir in ThickenThin Not/Starch, until dissolved. Pour in chicken broth and water; bring to a boil, scraping up brown bits on bottom of pan with a wooden spoon. Cook 2 to 3 minutes until mixture thickens. This recipe yields 10 servings. Protein: 84 grams Fat: 22.5 grams Calories: 562


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