Wegmans Garlic & Herb Rubbed Roasted Turkey

Uploaded by wegmansfoodmarkets on 29.10.2012

All right, I'm gonna show you how to make
a garlic herb-rubbed roasted turkey.
Now basically what we're doing is we're putting a cure on this,
much like you would a brine, but we're doing it with a dry rub.
So what we're gonna start with is--
all brines usually have some sort of sweetener in it,
so we're gonna start with some turbinado sugar.
This is that Sugar In The Raw product,
so it's got a little bit more flavor than the white stuff.
And so we've got three tablespoons of that.
And I'm gonna use two tablespoons of our garlic herb seasoning here.
And what this is, it's a mixture
of different herbs and garlic that's in there,
but the difference with this--the herbs are actually cured within the salt.
So we're using fresh herbs, not dried, and curing it within a salt.
And we've got a lot more fresh flavor there.
So let's do two tablespoons of that.
And all you do is mix this up,
and this is what's gonna season our bird and, in a sense, do that brine for us.
There's another great recipe out there where we do the exact same thing,
same mixture, and we do it with a pork loin.
So you can check that one out online as well.
So, now it comes to the turkey.
I've got my turkey here,
and you can choose whichever one you want.
We're gonna do the same process with each of them.
But what I do is I take the--
and you're gonna get a little more familiar with your bird here, so--
you're gonna actually take your hand underneath here and loosen up the skin
because we're gonna put seasoning up underneath that.
And just right up underneath here, just to loosen it up.
It also helps to keep that skin nice and crisp at the end as well.
So we're gonna loosen it up.
I gave it a little head-start already, anyway.
But we're gonna go down the thighs and the legs and all that,
loosen up the whole bird just like that.
Then you're gonna take your mix,
and we're gonna go divide that into thirds.
So we're gonna do a third on the breasts,
we're gonna do a third in the thighs,
and then inside the cavity, we're gonna do the other third.
So simply take some of this;
we're gonna sprinkle some on the side to begin with,
but we're also gonna go up underneath here,
and go right up on the meat itself.
Rub the inside of that, and like I said before,
we're gonna work a third of that here,
and then work the other thirds down into the thighs.
You can just continue until all that's used up.
So after you season your turkey up,
I want you to wrap it up in plastic,
and it's gonna sit in the refrigerator for 48 hours.
This is gonna give it a chance for that brine
to kind of work back and forth.
Seasoning's gonna come through, you're gonna get--
a lot of moisture is gonna retain inside the bird.
This one's been sitting here for our two days,
so we've got our plastic wrap; take that off.
And then we're gonna simply apply
a little bit of basting oil over the top.
I've got a quarter cup of the basting oil, and I keep that separate,
'cause I'm gonna get in here; sometimes you could brush it.
Measure it out ahead of time;
now I can get my brush right on top of the bird,
and spread that out nice and even.
What this does for it, it keeps it nice and moist,
and it's gonna roast nice and even
as we go to cook it in the oven there.
And I start at 450 degrees.
It's our standard roasting procedure:
We always go for the first 15 minutes, and that's gonna sear the bird.
In a sense, it's gonna give us that color base,
that flavor base, in the beginning.
Then you back it down to 350 degrees
and then cook it for the rest of the time.
We're looking for 165 degrees on any kind of poultry.
Okay, so--suggest, let's take a piece of aluminum foil,
and then simply tent over the top.
This is gonna keep it from excessively browning in the oven.
You're gonna take this off maybe towards the end.
You're gonna judge to see how your bird is looking in the oven.
Sometimes I'll back it off the last 15 minutes
and take it off and I get a really nice golden brown on it.
So into the oven.
All right, so our turkey's done.
It's at 165 degrees.
It's perfect.
I've let this one rest for about a half an hour.
This allows the juices to redistribute on there
and be nice and juicy in the end when we go to cut it.
But just so you know, when we go to temp a bird,
I would temp it in a couple places.
So I would go in the thickest part of the breast.
I would also go down on the inside of the thigh--
just being careful not to hit a bone-- 165 in both spots, at least,
will make sure the whole bird is done correctly.
So all that we are gonna do is take a little piece off of this,
and what you're gonna notice when you go to slice this,
it's gonna be gorgeous, crackly skin.
We're gonna cut through that crackly skin.
You're gonna hear that a little bit.
Separate the breast a little bit.
So just so you know, we've got some great carving videos out there,
some great turkey videos,
where we're gonna show you how to brine a turkey.
There's another video where we carve the turkey
and show you exactly where to cut it,
and this is exactly what I'm doing here.
When I carve a turkey, I remove the breasts,
and then I remove the legs, and I cut everything off.
I don't carve it right off the bird.
It gives you a nice breast, the bones are removed,
so when I go to slice this... there's nothing in the way.
You can make as big or as small slices as you want.
And everybody gets a little bit of that skin, which,
usually people are fighting over.
All right, so I place this right on a plate.
Gorgeous just like that.
There's also videos out there where we're making gravy
and all the vegetables and all the sides to go along with this.
So make sure you check out wegmans.com
for some great turkey recipes and a lot of good resources.