Brined Roast Turkey

Turkey isn't just for Thanksgiving!  Next time you get the urge for the bird, you might want to try this recipe.

Savory Brine:
1 gallon very cold water
1 gallon vegetable stock
1/2 cup sugar
1 cup fine sea salt
2 tbl. ground sage
2 tbl. ground thyme

1 turkey 16-24 lbs, thawed with neck and giblets removed

Directions:
Two days before roasting, remove the giblets and neck, rinse turkey inside and out.  In a large stock pot or 5 gallon bucket, mix the brine ingredients.  Stir well until salt and sugar are dissolved.  Place the turkey in the pot, cover with a lid and refrigerate overnight or at least 8 hours.

The next day, remove the turkey from the brine and rinse.  Pat the turkey dry with paper towels and place in your roaster. Rub butter all over the turkey and place in the refrigerator uncovered.  Yes, uncovered in the refrigerator, overnight.  Make sure the turkey is well away from other foodstuff.  This procedure allows the skin to dry out a little and will brown beautifully.

The next morning, preheat the oven to 325 degrees.  According to the turkey calculator online, this 23 lb. turkey, unstuffed, should roast for 5 hours.  Check the turkey about half way through the cooking time and place a foil tent over the turkey to prevent over browning.

When the meat thermometor reads 165 degrees in the thickest part of the breast, the turkey is done.  Let the roast turkey rest for 30 minutes before carving.

My photo of the finished product did not turn out, but seriously, the bird was browned beautifully and was juicy and delicious.  There wasn't even enough left over to make a sandwich the next day!