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Thanksgiving Turkey Recipe
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| Ingredients By Measure | |
| 1 | turkey |
| 1 cup | kosher salt |
| 1/2 cup | light brown sugar |
| 1 gallon | vegetable stock |
| 1 lemon cut into 8 | |
| 5 sprigs | thyme |
| 8 | sage leaves |
| 1 | onion diced |
| 1 gallon | hot water |
| 1 Tablespoon | cracked black pepper |
| Preparation Thaw the turkey as directed by the manufacturer. Combine the above ingredients in a bucket suited to hold the thawed turkey submerged in the brine. Place the turkey in the brine and refrigerate for six hours. (A weight will be necessary to hold the turkey down. Make sure it is food safe) Preheat the oven to 450 degrees. Remove the turkey from the brine and pat dry. Remove the giblets from the turkey. Place the turkey in a roasting pan on a rack. If you don't have a rack, improvise by placing a layer of celery and onions under the turkey. Rub the turkey with peanut oil. Place the herbs, onion and lemon from the brine in the cavity of the turkey. Season the turkey with salt and pepper. Add 1/2 cup of water to the pan. Roast at 450 for 20 minutes then tent the turkey with foil. Reduce the temperature of the oven to 325 degrees and cook the turkey until it reaches 120 degrees internal temp. Remove the tent made of foil and continue to cook the turkey uncovered. This will allow the browning of the skin to take place. Cook to the USDA recommendation of a minimum of 165 degrees F. Allow to rest for at least 30 minutes before carving. TURKEY GUIDELINES Estimates on cooking times vary by the size of turkey. Here are some basic guidelines. | |
| 8 to 12 pounds | 2 3/4 to 3 hours |
| 12 to 14 pounds | 3 to 3 3/4 hours |
| 14 to 18 pounds | 3 3/4 to 4 1/4 hours |
| 18 to 20 pounds | 4 1/4 to 4 1/2 hours |
| 20 to 24 pounds | 4 1/2 to 5 hours |
Temperature is everything to make sure your turkey is done.
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