Prep Time: 4 hours brine + 8 hours in the refrigerator
Cook Time: 2 + hours
Ingredients:
2 cups of table salt
1 (12 lb) turkey, rinsed thoroughly
2 tsp olive oil
2 medium onions, chopped coarse
3 carrots, chopped coarse
3 stalks of celery, chopped coarse
3 cloves of garlic
Several sprigs of thyme, divided
Several leaves of sage, divided
3 tbsp butter butter
Sea salt and freshly cracked pepper, to taste
Directions:
Remove the neck (and anything else) from
the cavity of the turkey. Dissolve the salt in 2 gallons of cold water
in a large stockpot or clean bucket. Add the turkey and refrigerate or
set in a very cool spot (4o degrees or colder) for 4 hours.
Remove the turkey from the brine, rinse well under cool running water, and pat dry inside and out with paper towels. Place the turkey on a rack set over a rimmed baking sheet. Place the turkey, uncovered, in the refrigerator and air-dry for at least 8 hours or overnight.
Adjust the oven rack to the lowest position and preheat the oven to 400 degrees. Toss one third of the onions, carrots, celery, garlic, thyme, and sage along with 1 tablespoon of butter into the turkey cavity then season the cavity with sea salt and freshly cracked pepper, to taste. Bring the turkey legs together and truss the bird.
Drizzle the olive oil in the bottom of a roasting pan. Scatter the remaining vegetables, thyme, and sage in the roasting pan. Pour 1 cup of water over the vegetables. Set a roasting rack in the pan. Brush the entire turkey evenly with the remaining butter, then season with sea salt and freshly cracked pepper, to taste. Place the turkey, breast side down, on the rack. Place into the oven and roast for 45 minutes.
Remove the pan from the oven, making sure to close the oven door, and place onto the counter. Baste the bird with the juices from the pan then carefully turn the turkey, leg/thigh-side up with a couple of wads of paper towels. Side Note: My turkey wanted to fall over so I balled up some tin foil to hold the turkey up. I was worried that the tin foil would rip the turkey skin, so I placed a couple of the onion chunks in between the tinfoil and the bird - it worked great! Baste the bird again then place back into the oven for 15 minutes. If there isn't much liquid in the bottom of the pan, add another 1/2 cup of water.
Remove the pan from the oven, making sure to close the oven door, and place onto the counter. Baste the bird with the juices from the pan then carefully turn the turkey so the other leg/thigh-side is up with the couple of wads of paper towels you used before. Side Note: Use the balled up tin foil and onions to hold up the bird again. Baste the bird again then place back into the oven for 15 minutes.
Remove the pan from the oven, making sure to close the oven door, and place onto the counter. Baste the bird with the juices from the pan then carefully turn the turkey so it's breast side up with the couple of wads of paper towels you used before. Baste the bird really well then place back into the oven to finish roasting, about 45 minutes or until the breast registers 165 with a meat thermometer and the thigh registers to 170-175.
Remove from the oven to a carving board and let the bird rest for at least 20 minutes before carving. Enjoy.
Remove the turkey from the brine, rinse well under cool running water, and pat dry inside and out with paper towels. Place the turkey on a rack set over a rimmed baking sheet. Place the turkey, uncovered, in the refrigerator and air-dry for at least 8 hours or overnight.
Adjust the oven rack to the lowest position and preheat the oven to 400 degrees. Toss one third of the onions, carrots, celery, garlic, thyme, and sage along with 1 tablespoon of butter into the turkey cavity then season the cavity with sea salt and freshly cracked pepper, to taste. Bring the turkey legs together and truss the bird.
Drizzle the olive oil in the bottom of a roasting pan. Scatter the remaining vegetables, thyme, and sage in the roasting pan. Pour 1 cup of water over the vegetables. Set a roasting rack in the pan. Brush the entire turkey evenly with the remaining butter, then season with sea salt and freshly cracked pepper, to taste. Place the turkey, breast side down, on the rack. Place into the oven and roast for 45 minutes.
Remove the pan from the oven, making sure to close the oven door, and place onto the counter. Baste the bird with the juices from the pan then carefully turn the turkey, leg/thigh-side up with a couple of wads of paper towels. Side Note: My turkey wanted to fall over so I balled up some tin foil to hold the turkey up. I was worried that the tin foil would rip the turkey skin, so I placed a couple of the onion chunks in between the tinfoil and the bird - it worked great! Baste the bird again then place back into the oven for 15 minutes. If there isn't much liquid in the bottom of the pan, add another 1/2 cup of water.
Remove the pan from the oven, making sure to close the oven door, and place onto the counter. Baste the bird with the juices from the pan then carefully turn the turkey so the other leg/thigh-side is up with the couple of wads of paper towels you used before. Side Note: Use the balled up tin foil and onions to hold up the bird again. Baste the bird again then place back into the oven for 15 minutes.
Remove the pan from the oven, making sure to close the oven door, and place onto the counter. Baste the bird with the juices from the pan then carefully turn the turkey so it's breast side up with the couple of wads of paper towels you used before. Baste the bird really well then place back into the oven to finish roasting, about 45 minutes or until the breast registers 165 with a meat thermometer and the thigh registers to 170-175.
Remove from the oven to a carving board and let the bird rest for at least 20 minutes before carving. Enjoy.
Source: fortheloveofcooking.net
