The biggest complaint about Thanksgiving turkey is a dry, flavorless breast. In this episode, you learn how to roast a turkey that stays juicy from the breast to the thighs, using a NESCO electric roaster oven. First, you dry brine the bird with sea salt and herbes de Provence and leave it uncovered in the refrigerator for 24 to 36 hours. The salt seasons the meat all the way through and helps the skin crisp. Next, you make an injection from turkey broth and white wine and inject the breast, legs, wings, and thighs. The injection adds moisture right where the bird dries out first. Then you fill the cavity with vegetable ends only, truss the legs, rub the skin with butter and more herbes de Provence, and roast at 325°F. Because the NESCO heats from the sides, the thighs cook as fast as the breast, so the breast never overcooks while you wait. It also frees your oven for the sides. Pull the turkey when the thigh reaches 160°F, and let it rest at least 30 minutes; carryover heat takes it the rest of the way. Get the full recipe, the roasting timetable, and the equipment list here: https://the-good-plate.com/roast-turkey-in-nesco-roaster-oven/#recipe Planning the whole bird? Talking Turkey covers defrosting, cooking methods, and timetables: https://www.smashwords.com/books/view/1115146 Follow all 25 Days of Turkey: https://the-good-plate.com/25-days-of-turkey/ Visit us at The Good Plate for ingredient amounts, detailed instructions, photos, tips, and more. Find us on Facebook, Instagram, Pinterest, Linked In, and YouTube. Have a question? We would love to help! Ask chef@the-good-plate.com
