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Roast Turkey

This recipe is credited mostly to Stephanie Graham – she is a true chef, as well as my best friend.

Brine over night, in double clean kitchen sized trash bags, in the sink ( or a new 5 gallon bucket):

Take out turkey neck and innards, rinse thawed turkey with cool water, place in the open bags.

BRINE:

  • 4 cups boiling water
  • 1/2 cup mesquite chicken seasoning
  • 3 handfuls of kosher or sea salt
  • 1 handful of white sugar
  • 2 TBSP whole peppercorns
  • 2 TBSP Rubbed sage
  • 2 clementines, cut in half, squeeze juice into bowl, then drop rinds into brine
  • whole bay leaves
  • 4 thyme sprigs

close bag tightly, leave in sink (or bucket) overnight to brine.

Take turkey out of brine, place on oven roasting rack.  Pat dry with paper towels.  Rub a thick layer of soft butter over turkey.  Roast in oven at 500 degrees for 30 minutes.  Then remove from oven, cover the breasts with foil, put back in oven bake at 350 for 1 1/2 hours, or until the temps read: breast 150 and thigh 165.  Remove from oven, let set for one hour, it will continue to bake, then slightly cool so the juices stay in the meat when cut.

 

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