Thanksgiving Turkey

You will be the envy of Thanksgiving dinner with this very flavorful and moist turkey. **Start this recipe the day before Thanksgiving**




Water and Salt for brining
1 Whole head of garlic
1 pkg onion soup mix
Fresh rosemary, about 6 sprigs
Fresh thyme, about 6 sprigs
Whole peppercorns
3 lemons
2 - 3 stalks of celery
2 - 3 carrots
1 medium onion
Salt and pepper
1 stick melted butter
Whole turkey
Butcher's string for tying

Start by removing the giblets and brining the turkey. This can be done in a very large container in the fridge, just be sure the container is large enough to completely submerge the turkey. A cooler can also work as long as it is kept refrigerator cold. Mix 3/4 cup salt per gallon of water - enough to completely cover the turkey in the salt water. Add the following to the salt water: onion soup mix, 4 - 5 cloves of chopped garlic , 2 - 3 sprigs each of rosemary and thyme roughly chopped, the juice of 1 lemon, and a palm-ful of peppercorns. Mix well and submerge the turkey - make sure the cavity gets filled. Leave in the brine for 12 - 24 hours.

Remove from brine, rinse with cool water, and pat dry. Discard brine. Preheat oven to 500 degrees. Cut lemons in half and chop celery, carrots, onion, remaining garlic, and a sprig each of rosemary and thyme into large pieces. Rub the cavity with some melted butter and salt and pepper. Stuff the cavity with the chopped vegies, lemon halves, and herbs. Tie the ends of the drumsticks together to help hold in the vegies. Rub the outside of the bird with melted butter, then salt and pepper. Finely chop the remaining rosemary and thyme, and rub all over the outside of the turkey.

Place the turkey in a roasting pan BREAST SIDE DOWN. Cooking breast side down will allow the drippings to collect in the breast meat, and will make it very moist and juicy! Cook at 500 degrees for 30 minutes, then lower temperature to 350 degrees and cook for remainder of time. TOTAL cook time should be about 15 minutes per pound using this method. For safety, use a meat thermometer. Temperature in the deepest part of the thigh should reach 165 degrees, but DO NOT OVERCOOK. Remove the turkey, tent with foil, and allow to rest for 20 - 30 minutes before carving. This will allow the juices to redistribute throughout the meat prior to carving. While the turkey rests, use the pan drippings to make a very tasty gravy.