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StarChefs
Stephen Nogal,
Chef and Innkeeper, The Inn at Langley,
PO BOX 835 400 First Street Whidby Island WA 98260 360/221-3033
Turkey Roasting Tips

To Roast the Turkey:
Create a brine for the turkey:
  • 1 lb. light brown sugar
  • 2 cups Kosher salt
  • 10 Black peppercorns
  • 2 T Whole dried thyme
  • 1 gal Water
Bring entire mixture to a simmer, and hold there for 5 minutes. Chill the brine until cold. Place turkey in a large plastic bucket, pour the brine over turkey and refrigerate the brining turkey for 12-14 hours.
Prior to roasting the turkey, season the cavity with sea salt and black pepper, then loosely fill with chopped parsley, onion, thyme and sage. (Fresh herbs only.)
Roast turkey in a high- low roasting environment:

(The following figures are based on a 20 lb. turkey.)

Start at 475 degrees F breast up for 20 minutes, then go to 300 degrees F breast down for 2 1/2 hours, and finish at 300 degrees F breast up for 2 hours.

Baste every 30 minutes with a mixture of chicken stock and corn syrup:

8 parts chicken stock to 1 part syrup OR 32 oz. Chicken stock to 4 oz. Syrup.

Keep the basting liquid hot. Rotate turkey every time you baste.

Before carving the turkey, let it rest at least 20 minutes, breast side down, to let the juices recollect.

Turkey Tips
1.Check your oven for correct temperature with a thermometer.
2.Keep turkey off the bottom of the roasting pan using a strong metal rack, if available. If not, make a raft from whole celery bunches.
3.Reserve the neck and gizzard for the sauce. Do not use the liver in the sauce due to its bitterness.
4.Serve dinner on warm plates and put hot ingredients into warm containers. It's a shame to go to all of this effort and serve cold food!


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