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Roast Turkey

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Why I Love This Recipe

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.

Ingredients You'll Need

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

1 onion
1 head garlic
1 lemon
1 bunch fresh thyme


Remove giblet bag from turkey.

Rinse well with cold water.

Combine sugar, salt and 3-4 quarts of water in a bowl.

Stir until sugar and salt dissolve.

Add remaining ingredients, except for the 1 1/2 gallon of water.

Double bag the turkey, add brine and remaining water.

Close bags tightly.

Brine 12-24 hours.

Remove turkey from brine, rinse well and pat dry.

Mash together herb butter ingredients.

Preheat oven to 350 degrees.

Separate skin from the turkey breast.

Smooth 1/2 of the herb butter under skin. Stuff cavity with salt, pepper, onion, garlic, lemon and thyme.

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.

Roast turkey for 3 hours, until thermometer in thigh reads 160 degrees.

Let rest for 30 minutes.

Serve with lemon halves and thyme.

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