How To Roast The Perfect Thanksgiving Turkey | Christine Cushing

I show you how to roast the perfect Thanksgiving turkey and why dry brining is the ideal technique to maximize flavour and juiciness in your holiday bird, while minimizing the fuss. After 24 hours in the fridge I use Spanish flavours, like paprika, sherry, fresh rosemary, thyme and clementines and how to perfectly roast. Lastly I show you how to carve your bird . Do not rinse the turkey before roasting or the skin will not crisp during roasting. Kosher salt is the only variety that will brine the bird properly. FULL RECIPE BELOW. Check out these other amazing Thanksgiving recipes: Thanksgiving Turkey Gravy:    • How To Make Perfect Thanksgiving Turk...   How To Make Best Pumpkin Pie Ever:    • How To Make Best Pumpkin Pie Ever | C...   One Dish Super Easy Garlic Mashed Potatoes:    • One Dish Super Easy Garlic Mashed Pot...   Green Beans with Shallots and Hazelnuts - Better Than Grandma's Casserole:    • Green Beans Surprisingly Better Than ...   The Best Homemade Dinner Rolls:    • The Best Homemade Dinner Rolls | Chri...   My Favourite Holiday Salad:    • Impress Everyone With This Delicious ...   Most Amazing Scalloped Potatoes :    • Most Amazing Scalloped Potatoes | Chr...   Best Apple Pie Recipe, All Butter Pastry:    • Apple Pie - Super Flaky - All Butter ...   Reveal - Best Apple Pie - All Butter Pastry:    • Reveal - Best Apple Pie - All Butter ...   And for some more inspirational Holiday recipes check out: The WORLD'S Best Mashed Potato Recipe:    • The WORLD'S Best Mashed Potato Recipe...   Roasted Beef Tenderloin - Filet Mignon:    • How To Cook Perfect Beef Tenderloin |...   Roast Leg of Lamb:    • Roast Leg of Lamb | Christine Cushing   Perfect Lamb Chops - 5 Do's & Don'ts:    • Perfect Lamb Chops - 5 Do's & Don'ts ...   Greek Lemon Potatoes:    • Greek Lemon Potatoes | Christine Cushing   Easy Pavlova:    • Best Pavlova Recipe | Christine Cushing   Sticky Toffee Pudding & Maple Bourbon:    • Sticky Toffee Pudding & Maple Bourbon...   Lightest Creamiest Cheesecake:    • Lightest Creamiest Cheesecake | Chris...   Tiramisu Bombe:    • How To Make Tiramisu Bombe | Christin...   Pommes Anna - Potato Galette:    • Potato Galette - Pommes Anna - No Flo...   Silky Chocolate Pudding Recipe:    • Silky Chocolate Pudding Recipe | Chri...   New Videos Every Week! Subscribe for more: https://goo.gl/wNqDQB FULL RECIPE: ROAST TURKEY One 12-14 pound young turkey (about 5.5 -7 kg) 2 ½ Tbsp Kosher salt and ¼ tsp. freshly cracked black pepper Several sprigs each of rosemary and sage whole and chopped Finely grated zest of 2 oranges or clementines 4 whole cloves garlic 1 Tbsp. extra virgin olive oil (15 ml) 1 tsp. smoked paprika (5 ml) 1 cup dry sherry (250 ml) Extra water if pan is dry Carrots, onions, celery and giblets under turkey , optional Gravy 1 cup chicken or turkey broth (250 ml) 2 tbsp. corn starch ( 25 ml) Sprigs of herbs, for garnish, optional 24 hours prior to roasting, remove little bag of giblets and turkey neck from turkey cavity. For additional flavour to pan drippings, roast neck and giblets and vegetable, in pan under turkey. Ensure that you have the bottom shelf of fridge available that fits your turkey overnight. Combine the kosher salt and ground pepper together and blend. With bird in roasting pan, preferably on a rack, sprinkle inside of turkey cavity with 2 tsp. of mixture. Sprinkle another 2 teaspoons over legs and wings, making sure to sprinkle from a height to ensure light dusting. Lastly sprinkle the remainder of salt mixture evenly over breast area with a light dusting. Transfer to fridge and let brine uncovered for 24 hours-28 hours. Preheat oven to 325 D F. The following day, remove turkey from fridge. DO NOT rinse or skin will not crisp up. Stuff cavity with several sprigs of fresh herbs and 2 cloves garlic. Drizzle with olive oil to allow herbs to stick. Combine the paprika and chopped herbs and grated orange zest together and sprinkle over entire surface of turkey. Pour sherry around turkey and add the 2 other garlic cloves and roast, breast side up, at 325 degrees F., until thermometer inserted into thickest part of thigh reads 170 D degrees F., approximately 2 1/2 3 hours. At the midway mark if pan is dry add a cup of water to prevent scorching. Note that time can vary. Remove and let rest for 40 minutes 1hour before carving. Pan gravy Remove the turkey onto a cutting board and let rest. While turkey is resting, add more water to the pan and bring to a simmer over medium heat, if your roaster can be heated on the stove top, . Drain out pan drippings into a fat separator and discard most of the fat. Pour the drippings, the cold broth,-mixed with corn starch to dissolve- over medium heat in a saucepan on stovetop. Whisk mixture over medium high heat until just glossy and slightly reduced, about 8-10 minutes. Pour into a serving or coffee thermos , if desired to keep warm. Slice turkey and serve with gravy. Serves 12-14 Connect with Chef Christine on social media: Instagram:   / ccfearless   Twitter:   / ccfearless   Facebook:   / chefchristin.  . Christine's Website: http://christinecushing.com/ Linkedin:   / christine-cushing   #ThanksgivingTurkey #Thanksgiving