With me stuck at home this year I will be attempting to recreate Chris's fantastic turkey from the Sib Thanksgiving dinner last year. In order to do this right Chris recommended you have the following tools at your disposal:
A meat thermometer
Heavy fin foil
A turkey roaster
Make sure your turkey is completely thawed out by the night before. Clean out the turkey and remove the plastic ties on the legs. Chris recommended going to the food network and learning how to properly truss a turkey. I tried to make the link but couldn't get it to work so here is the address.
Now that the bird is ready to go, we can get ready to do the injecting. You will need:
A bundle of fresh rosemary, thyme and sage
1 stick of butter
1 bottle of dark beer (he recommended using a Belgian White like New Moon)
Simmer these all together for 1/2 hour. Cool. Inject all over the bird until the solution is gone. Cover and let the turkey rest overnight.
Preheat the oven to 500 degrees. Give the bird a good rubdown with canola oil. Take a large piece of tinfoil and fold into a triangle. With the tip towards the legs, mold it to the turkey making sure you completely cover the breast. Remove it and set aside. Make sure the rack is in the lowest possible position. Put the turkey in the roasting pan with the breast toward you and cook for 30 minutes. This will seal up all those puncture holes that were made during the injection and help keep the juices inside the turkey while it cooks. Recover the turkey with the shield. Lower the heat to 350 degrees. Cook until the thermometer inserted in the breast reads 160 degrees and inserted in the leg reads 180 degrees. This can be anywhere from 2 1/2-3 hours for a 20 bird, but he stressed you shouldn't be relying on time, you should only have that be a guideline and check with the thermometer. Let the bird rest for AT LEAST 30 minutes before carving. He recommended giving yourself an extra 20 minutes just in case you need more time to cook. Delicious.