We’re talkin’ Turkey!

Serves 10-12 pp.

1 Turkey, fully thawed, 12-15 lbs., rinsed and dried, giblets and neck set aside for gravy

4 cups Salt

4 cups Sugar

8 pc Dried Bay Leaf, crushed in your hand

¼ cup Whole Allspice, gently toasted

¼ cup Whole Black Peppercorn, gently toasted

½ cup Garlic Cloves, crushed

1 piece Onion, halved

1 piece Lemon, halved

1 head Garlic, cut in half crosswise

1 sprig each Thyme, Rosemary, Sage

½ cup Butter

1 Tablespoon Thyme Leaves, minced

1 Tablespoon  Fresh Rosemary, minced

4 Tablespoons Fresh Sage, minced

Salt and Black Pepper

1. In a large bucket or stock pot, whisk the sugar and salt in 2 gallons of water until it has completely dissolved. Add in the crushed bay leaves, allspice, peppercorn, and crushed garlic. Whisk again. Place the turkey in the brine, ensuring it is completely submerged, and refrigerate or keep cold (below 40 degrees) for 8 hours.
2. Remove the turkey from the brine and dry the bird thoroughly inside and out with paper towels. If time permits, allow the turkey to air dry uncovered, breast side up, in your refrigerator for another 8 hours or overnight. Season the inside of the cavity generously with salt and pepper. Stuff the cavity with the halved onion, lemon, and garlic head, as well as the sprigs of herbs. To truss the bird, use a 5-foot length of butchers twine to tie the legs together at the ankles. Run the twine around the leg/thighs and over the wings on both sides of the bird, pulling tightly so the legs are tucked firmly over the cavity. Tie a knot around the excess skin and neck while keeping the bird compactly shaped. Trim the excess twine.
3. Preheat the oven to 400°F. In a small pot, melt the butter and add the minced thyme, rosemary, and sage. Gently warm on low heat until all of the butter has melted and has begun to infuse with the herbs.
4. Brush the entire turkey with the herb butter and season generously with salt and pepper. Place the turkey breast side down in a shallow roasting pan on a roasting rack. If you don’t happen to have a roasting rack, an aluminum foil ring will work just as good. Pour 1 cup of water into the bottom of the roasting pan. Roast the turkey for 25 minutes and then flip the turkey so the breast side is facing up, being sure to baste the turkey with the pan juices before placing back into the oven. Roast for another 20 minutes then turn the heat down to 325°F.
5. Roast the turkey until the breast reads 165°F with a meat thermometer and the leg reads 170°F, about 3 more hours, being sure to baste the turkey every 20 minutes. If the breast begins to color too darkly, tent the turkey with a sheet of aluminum foil to prevent further browning. Remove the turkey from the oven and cover with a sheet of foil. Allow the turkey to rest for at least 20 minutes before slicing. Reserve the pan juices and fat for the gravy.