Roast Turkey
amy
INGREDIENTS
  • Brine:
  • 1 cup sugar
  • 1 1/2 cups kosher salt
  • 2 1/2 gallons cold water
  • 2 bay leaves, torn in pieces
  • 1 bunch fresh thyme
  • 1 head garlic, separated & peeled
  • 5 whole allspice, crushed
  • 4 juniper berries, smashed
  • Herb Butter:
  • 1/4 lb. unsalted butter, soft
  • 1 tbs. fresh thyme, roughly chopped
  • 1 tbs. lemon zest
  • Stuffed:
  • 1 onion
  • 1 head garlic
  • 1 lemon
  • 1 bunch fresh thyme
DIRECTIONS
  1. Remove giblet bag from turkey.
  2. Rinse well with cold water.
  3. Combine sugar, salt and 3-4 quarts of water in a bowl.
  4. Stir until sugar and salt dissolve.
  5. Add remaining ingredients, except for the 1 1/2 gallon of water.
  6. Double bag the turkey, add brine and remaining water.
  7. Close bags tightly.
  8. Brine 12-24 hours.
  9. Remove turkey from brine, rinse well and pat dry.
  10. Mash together herb butter ingredients.
  11. Preheat oven to 350 degrees.
  12. Separate skin from the turkey breast.
  13. Smooth 1/2 of the herb butter under skin. Stuff cavity with salt, pepper, onion, garlic, lemon and thyme.
  14. Tie legs together, and fold wings close to body. Place turkey in v-shaped rack in roasting pan. Cover turkey skinn with remaining herb butter. Sprinkle with pepper.
  15. Roast turkey for 3 hours, until thermometer in thigh reads 160 degrees.
  16. Let rest for 30 minutes.
  17. Serve with lemon halves and thyme.
RECIPE BACKSTORY
I've produced our Thanksgiving meal for several years, always looking for the master recipe for a decent turkey. This combination of borrowed bits from other recipes produces a great meal with simple, easy steps.