Prep:
16-20 Lb Turkey
Cooking string or twine
Thaw turkey completely. ( 3-4 days in fridge )
Day Before:
1 Lg Plastic Bucket (5 Gal)
2 Sticks of Butter
Step 1:
6 Quarts Water
3 Cup Kosher Salt
3 Cup Sugar
1 White Onion
1 Whole Garlic
2 Tbl Cracked Peppercorn
5 Bay Leaves
5 Tbl Liquid Smoke (optional)
Step 2:
CH of Minced Onion
CH of Minced Garlic
CH of Whole Cloves
Red Pepper (optional)
1-2 Quart Ice Cubes
Step 3:
6 Cup Water
1 Cup Kosher Salt
Neck & Giblets
CH of Minced Onion
CH of Minced Garlic
CH of Whole Cloves
Red Pepper (optional)
Night Before:
Set 2 sticks of butter on a plate off to the side for next day.
Dice Onion and Garlic. Add all step 1 ingredients to stock pot and heat on high to a full boil. Reduce heat to low and simmer for 1 hour.
Remove from heat, add Step 2 ingredients and allow to cool for 30 minutes.
Strain brine into bucket. Add ice cubes and stir until melted until bucket is half full. Finish cooling until cold. ( Brine must be cold. Warm brine will cook turkey! )
Add step 3 ingredients to stock pot and bring to a full boil. Reduce heat to low and simmer for 1 hour. Set aside overnight.
Add turkey to brine. Turkey should be completely covered. Seal bucket and store in cool place overnight. ( At least 12 hours )
Next Morning:
Step 1:
1 Tbsp Rosemary
1 Tbsp Garlic Powder
2 tsp Sage
2 tsp Thyme
2 tsp Kosher Salt
2 tsp Pepper
Red Pepper (optional)
Remove turkey from brine and rinse completely. Place on cutting board and pat dry with paper towels. Skin should be completely dry. Let turkey air dry for 1-2 hours.
Bring liquid from previous night to a boil. Remove Neck and Giblets. Cover and set aside.
Add butter to bowl and whip until smooth. Stir in all step 1 ingredients and set aside.
3 Hours Before Serving:
Stuffing:
Use traditional stuffing or some other mix to fiil cavity. You can be creative here. Ensure whatever you use is overly moist.
Preheat oven to 400 degrees.
Add stuffing to cavity and truss turkey ( http://www.foodnetwork.com/how-to-truss-a-turkey/video/index.html ). Spread 2/3 of butter mix over entire turkey.
Use a small portion of butter mix to grease rack inside of roasting pan. Add 1 cup of liquid to bottom of roasting pan and place turkey breast side down on rack in roasting pan.
Add remaining butter mix to liquid and stir over medium heat until mixed. Reduce heat to low and cover. This is used for basting.
Cook turkey for 45 minutes. ( Baste every 15 minutes )
Turn to breast side up and continue cooking for 45 minutes. ( Baste every 15 minutes )
Cook turkey for 45 minutes.
Remove turkey and reduce oven temperature to 300 degrees.
Turn to breast side up, baste and continue cooking for 12 minutes / pound. ( Baste every 15-20 minutes )
Continue cooking and basting until internal temperature reaches 165, with an instant-read thermometer, in the thickest part of the thigh. ( do not touch the bone )
Carving:
Let turkey rest in roasting pan for 30-60 minutes. Watch this video ( http://www.foodnetwork.com/videos/how-to-carve-a-turkey/27752.html ) a few times while you are waiting...
To carve a turkey you will need a sharp carving knife and a good set of spring loaded tongs.
First, cut through the skin where the leg meets the breast. Pull the leg away from the body with the fork and continue to cut down, close to the body, to find the joint where the thigh meets the body. Pull the leg out further and slice right through the joint to remove the leg and thigh.
Then place the leg skin-side down and locate the line at the joint where the thigh and the drumstick meet. Holding your knife along this line of the thigh, you can slice easily through the joint. If you hit resistance, adjust your angle and try again. Cut down through the line and separate the thigh from the drumstick. Repeat this process with the other leg.
If your family hasn't already done so, remove the wishbone (actually the collarbone) from the turkey. Removing the bone will prevent it from splintering when you carve the breast meat.
Next, run your knife through the skin along one side of the breastbone. Then cut down along the ribs, pulling the meat gently away from the bones in one large piece, leaving behind as little meat as possible.
When you get to the wing joint, cut through it and continue to remove the breast from body. Repeat with the other side.
Remove the wings and slice the breasts before serving. For even, attractive slices, cut the meat against the grain.
