Roasted Thanksgiving Turkey by Chef Justin Bogle

Behind the Recipes

INGREDIENTS:

1 16 lb. fresh organic turkey
2 gal. water
2 cups salt
1 cup sugar
2 shallots, sliced
5 garlic cloves, sliced
5 bay leaves
1 bunch thyme
1 bunch parsley
1 bunch rosemary

Special Tools:
Butcher's twine
Meat thermometer

PREPARATION:

Note: Brine the turkey a day before roasting.

For the Brine:
1. Divide each herb bundle in half. Bundle each half and tie together with twine. Repeat with other halves. Set one in the refrigerator and set one aside.

2. Place water into a large stock pot. Add one herb sachet, salt, sugar, garlic, shallots and bay leaves. Bring the liquid to a rolling boil, making sure the sugar and salt dissolve.

3. Remove the pot from heat and chill in an ice bath.

4. Place turkey in a vessel large enough to hold the bird and cover it with the brine. Pour in the prepared brine to cover the turkey. Refrigerate overnight.

For the Turkey:
1. Remove the turkey from the brine. Rinse under cold water for 5 minutes.

2. Pat the turkey dry with a towel making sure there is no excess moisture. (This ensures an extra crispy skin.)

3. Place the remaining herb sachet in the cavity of the turkey.

4. Truss the turkey with butcher's twine. Place turkey in the refrigerator until you are ready to cook it.

5. Preheat oven to 325 degrees Fahrenheit.

6. Place the turkey in roasting pan on top of roasting rack. Cover with a sheet of tin foil and place in oven.

7. After the first hour, remove the tin foil. Baste turkey throughout the remaining cooking process. After 2 1/2 hours, check the temperature of the turkey by placing the thermometer in the deepest part of the breast or in the joint of the leg. A 16 lb. turkey will take approximately 3 hours to cook. Once the thermometer reads 165 degrees, remove it from the oven.

8. Let the turkey rest for 20 minutes. Serve.