BEST TURKEY RECIPE EVER RECIPES

Steps:

• Thaw turkey as directed on packaging.
• Remove giblets from inside.
• Rinse completely inside and out.
• In a container large enough to hold the turkey, mix the water and kosher salt.
• Place cold turkey in solution and allow to soak for 24 hours.
• Be sure to keep it cold, if you can't refrigerate it, add ice throughout the day as needed.
• Remove the turkey from the brine solution.
• To infuse the meat with flavor, fill the cavity of the bird with garlic, leeks, herbs (set aside enough bay leaves to insert under skin later), citrus fruit, onions, apples, carrots, celery, shallots. You won't use all the fruit and veggies you cut during preparation to fill the bird, so don't panic.
• Preheat oven to 450.
• Use a roasting pan with a V-Rack in the pan.
• Fill 1/3 of the pan with apple cider, beer, chicken broth, and any remaining filling for the bird.
• Truss the bird before roasting if not sold that way.
• Insert Bay Leaves under skin all over, as much or as little as you like.
• Rub entire bird with softened butter.
• Sprinkle with salt and freshly ground pepper.
• Place turkey on roasting pan.
• This pan will be VERY HEAVY--you may need some strong arms to assist putting in oven!
• Reduce heat to 325.
• Cook for about 15 to 20 minutes per pound, use a digital thermometer, till internal temp reaches 160.
• The temp will rise while the turkey is resting, be sure not to let it rise above 160 while cooking in oven!
• Tent the bird loosely with foil during the first hour of cooking and cover it again if the skin starts getting too brown.
• Baste the turkey every 1/2 hour with more softened butter and the juices in the bottom of the pan. I use an injector about every hour as well.
• After cooking, allow turkey to rest for a half hour before carving.
• ENJOY THE FRUITS OF YOUR LABOR!

Steps:

• In a large pot, bring 4 cups of water to a simmering boil. Add salt and sugar and stir until it has dissolved completely. Turn off the heat and add 8 cups water, apple cider vinegar, sage, thyme, rosemary, pepper, and ice.
• Remove giblets and neck from the cavity of the turkey. Rinse the inside and outside of the turkey, and, using paper towles, pat the turkey dry. Transfer the brine to a brining bag or large pot. Submerge the turkey into the brine, making sure the brine is inside the cavity. Seal bag or cover pot and place in the refrigerator overnight, or for 12 hours. After the turkey has brined, remove it from the liquid, and rinse it off and pat it dry with paper towels. Place in the roasting rack for 1 hour to take the chill off the meat before roasting. Truss the turkey by tying the legs together with kitchen string and pinning the wings under the turkey.
• Preheat the oven to 500 degrees. Roast the turkey at 500 degrees for 30 minutes. Then cover the breast area with aluminum foil, reduce heat to 350 degrees, add 2 cups of water or broth to the roasting pan, and cook until the internal temperature reaches 165 degrees, about 3 to 3 1/2 hours. Baste frequently, to promote even browning, but be sure to keep the oven door shut in between basting so the heat doesn’t escape.
• When the turkey has reached the desired temperature, remove from the oven, and tilt the turkey so the inside liquids run out into the pan. Lift the whole turkey and transfer to a clean cutting board. Tent the turkey with foil and let it rest for 30 minutes before carving. Reserve the drippings for the gravy.