What a delicious way to enjoy your Thanksgiving feast!
1 Turkey about 12 pounds
For the brine:
1-1/2 cups kosher salt
2-1/2 gallons cold water
3 T Tubby Olive Wild Mushroom & Sage Olive Oil
1 T pepper, freshly ground
1/2-3/4 cups chicken stock, as needed
Directions for brining and prepping the turkey:
Place turkey and enough brine to cover in a large pot. Refrigerate for 12 to 24 hours. If turkey floats to top weigh it down with a plate and cans to keep it submerged in brine. Preheat oven to 400°F. Rub 2 T Wild Mushroom & Sage Olive Oil over the skin of turkey. Sprinkle pepper over skin and in cavity. Tuck wing tips under loosely, truss legs and place turkey on a V-shaped rack in roasting pan. Tent breast with foil, then place in oven.
Directions for roasting the turkey: To ensure the bird cooks evenly, rotate roasting pan 180°F every 30 minutes. Roast for about one hour, then remove foil and baste turkey with 1/2 c. of warm stock mixed with 1 T Wild Mushroom & Sage Olive Oil.
Start checking internal temperature after about one hour by inserting a thermometer in the meatiest part of the thigh, not touching the bone. If legs or breast begin to get too brown cover loosely with foil. Roast until internal thigh temperature reaches 165°F. Total roasting time should be about 2 to 2-3/4 hours. Let bird rest 20-30 minutes before carving.