This is a very simple recipe packed with flavor. We did not brine our turkey but bought a butterball turkey which I believe are pre-brined to lengthen their shelf life. The injection keeps the meat moist and adds tons of flavor!
- 20 lb. Turkey, thawed
- 1 bottle of teriyaki sauce
- 2 cups chicken stock
- Fresh Rosemary
- Bay Leaves
- Cheesecloth/old dishrag, soaked in butter and oil
- 2 sticks butter, melted
- 4 Tbsp. Olive Oil
- Meat thermometer
- Roasting pan with rack
- Kosher salt to taste
- Pepper to taste
The night before cooking the turkey, inject it with teriyaki, after rinsing the turkey and patting it dry (Make sure you remove the insides of the turkey before injecting). After you inject the turkey, massage the skin with 2 Tbsp. of oil and salt. Sprinkle rosemary sprigs, pepper, and bay leaves over turkey and toss some inside of turkey. Wrap in foil and store in the refrigerator for the night.
Preheat oven to 450 degrees. Lie soaked cheesecloth (soaked in a stick of butter and 1 Tbsp. oil) over top of turkey and place in oven. Pour chicken stock in the bottom of the roasting pan. Immediately turn heat down to 350 degrees. Every half hour or so remove the turkey from oven and baste with liquid in pan. You want to remove the whole pan while doing this so you don’t let all of the heat out. After a few hours take the temperature of the thighs and breasts.
Mix one stick of the melted butter and 1 Tbsp. of oil together. After about three hours remove cheesecloth and pour half of the butter mixture over turkey. Pour the other half of the melted butter over the turkey again 45 minutes later
We cooked for about five hours and fifteen minutes but whenever the thigh temperature reaches 165 degrees, you can remove the turkey from the oven. You want to make sure that the thermometer is not touching the bone when you are taking the temperature. Once your turkey reaches temperature and you remove it from the oven, let it rest for at least 25 minutes before cutting.
Cut your turkey and serve!