Ingredients
1 12 - 14 lb fresh turkey
Brine the Turkey
8 quarts of water
1 cup salt
1 cup brown sugar
2 quartered oranges
6 thyme sprigs
4 rosemary sprigs
6 bay leaves
Prep the Turkey
2 Tbs + 1 cup soft unsalted butter
1 orange, sliced
1 cup diced onions(1/4")
1 cup diced celery (1/4")
whole sprigs of fresh herbs; 3 rosemary, 4 thyme, 2 sage
4 tsp minced fresh sage
2 tsp minced fresh rosemary
2 tsp minced fresh thyme
2 tsp minced garlic
1/2 tsp kosher salt plus more to taste
Roast the Turkey
3 cups turkey stock (see recipe)
2 Tbs butter
Preparation
Brine the Turkey Combine all of the brine ingredients in a large pot. Unwrap and thoroughly rinse the turkey, removing the gizzards (save for the turkey stock). Place 2 garbage bags in a 5 gal. bucket. Pour in brine and dunk turkey. Tightly twist and tie inside bag removing all of the air and making sure turkey is fully submerged. Place in the fridge overnight.
Prep the Turkey Remove the turkey from the brine. Let sit out for an hour to drip and then pat dry. Place in a roasting pan breast side up, trussed and wings tucked. Fill cavity with 2 tbs butter, orange, onions, celery and herb sprigs.Combine the remaining ingredients to make a compound butter. Rub the compound butter under the breast skin and all over the exterior skin. Flip the bird so the breast side is down. Rub the remaining butter on the skin. Place the entire roasting pan in the fridge overnight, uncovered.
Roast the Turkey Preheat oven to 325. Let turkey sit out at RT for an hour before roasting. Place 2 cups of turkey stock and 2 Tbs butter in the bottom of the pan. Roast turkey for an hour breast side down. Flip the bird and baste with additional turkey stock. Turn and baste the turkey every 45 min until the thigh reads 165 degrees, about 3.5 hours total cooking time.
Let the turkey rest for 30 minutes before carving. Save pan juices for gravy. (see recipe)
