1. Brine
2. Butter
3. Bouquet
4. Bind
5. Bake
6. Breast
7. Baste
8. Turn
9. 160 Breast
10. 165 Legs
11. Take turkey out and tent it with foil
12. Rest
1. To Brine Take a Extra large pot that can fit your Fresh Turkey (No Frozen Turkey when Brining). A Cooler will do nicely as well.
- Place Turkey inside container with lid.
- Fill with water 3/4 of the way
- Add 1/2 cup salt
- 2 cups sunflower oil
- Three onions halfed or quarted
- 10 garlic cloves
- 1/4 cup Italian spices
- Fill more water until turkey almost covered with water
- Stir
- Add one container Ice Cubes
If cold outside under 38 degrees: place outside (in the shade) elevated and covered.
If Bears live in neighborhood…I would suggest keeping the pot inside the house, in a cool place.
If not cold outside…over 38 degrees: Less water more ice cubes until Turkey is covered with liquid. Place in a cool place.
Turkey must soak in Brine for a minimum of 12 hours…(I prefer 24).
Turkey will be much more tender and juicy.
Pat bird down well with towel, make sure inside water has dripped out.
2. Butter the turkey up. Make him nice and greasy.
3. Place bouquet of fresh rosemary (or basil) Thyme, Sage, Parsley and tie with a stem of Parsley. Insert 2 lemons and one onion halved.
4. Bind its little legs with butchers twine.
5. Fill bottom of roasting pan with 2 cups of water.
Pan must be deep and have a rack that separates bird from liquid.
6. Bake bird breast up at 425 degrees, you’ll be surprised how quickly it will be done. An 18 lb bird can be done in about 2 and a half hours.
7. Baste: Keep turkey Moist every 20 minutes. You can take the drippings down in the pan and add more melted butter.
8. 2/3 of baking time, turn Mr. Bird. To make sure bottom is baked, too.
9. Place thermometer into breast should by 160
10. Thermometer in leg should be 165
11. Take the Turkey out and tent it with aluminum foil
12 . Rest Tom for at least 1/2 an hour before carving.