Kentucky Roasted Turkey

Spice Guru's Note:

My recipe for an oven-roasted turkey seasoned with my K F C Original Recipe 11 Secret Herbs and Spices.

• Total Time: 28 hrs 45 mins
• Prep Time: 25 hrs
• Cook Time: 3 hrs 45 mins

Ingredients:

Serves: 16

Yield: 1.0 Kentuck ...

TURKEY

• 1 (16 lb) fresh turkey (pre-brined okay)

BRINE (IF USING UNBRINED TURKEY)

• 8 quarts water (32 cups)
• 5 tablespoons unseasoned meat tenderizer
• 5 tablespoons Accent seasoning

STUFFING (RECIPE OF YOUR CHOICE)

• 1 recipe prepared turkey stuffing

RUB

• 1/2 cup soft unsalted butter
• 2 1/2 tablespoons seasoning (K F C Original Recipe 11 Secret Herbs and Spices)

BOUQUET

• 2 cups water
• 2 quartered large onions
• 6 crosswise-halved peeled carrots
• 6 crosswise-cut celery ribs
• 1 bouquet fresh sage
• 1 bouquet fresh thyme

Directions:

1. PLACE one fresh (or properly, completely thawed) 16 lb turkey in a large colander in sink; REMOVE neck and gizzards from one fresh (save neck and gizzards for stuffing and/or gravy if desired); RINSE turkey inside and out under cold running water above colander; ALLOW to drain; MEASURE the BRINE BASE ingredients into a sterilized 5 gallon bucket: 8 quarts (32 cups) water, 5 tablespoons unseasoned meat tenderizer, 5 tablespoons Accent seasoning; SLOWLY lower turkey into the bucket with brine; COVER; ADJUST refrigerator racks to fit the 5 gallon bucket; PLACE bucket in refrigerator between 12 to 24 hours (if desired you may inject the brine solution into turkey evenly, using a poultry brine injector).
2. PREPARE your favorite homemade turkey stuffing recipe and refrigerate until chilled; REMOVE top rack from oven; PLACE bottom rack in the lowest position; PREHEAT oven to 350°F.
3. BLEND 1/2 cup soft butter well with 2 1/2 tablespoons K F C Original Recipe 11 Secret Herbs and Spices (use seasoning mix only without added flour) in a medium bowl using a flexible spatula; COVER the RUB and keep at room temperature.
4. REMOVE turkey from brine after marinating; SET turkey again in the large colander in sink; BRING a large pot of water to near-boiling; CAREFULLY pour scalding hot water over turkey skin and into cavities; ALLOW turkey to drain in colander; LOOSEN skin from turkey from the neck end by sliding fingers under the skin to the end of the breast without tearing skin; APPLY the RUB mixture well under the beast skin; TURN turkey breast side down; FILL neck cavity with prepared stuffing without packing; CLOSE skin flap over and sew-fasten with toothpicks; TURN turkey over; TUCK the wing tips below turkey to secure in place. FILL the large cavity of turkey loosely with stuffing; TIE legs together securely using kitchen twine.
5. ADD the prepared onions, carrots and celery to the bottom of a large roasting pan; ARRANGE the sage and thyme sprigs over vegetables; POUR 2 cups water into roasting pan to cover herbs completely; PLACE a roasting rack over vegetables and herbs in pan; PLACE turkey onto rack; RUB the outer surfaces of turkey evenly and generously with the remaining RUB; TENT turkey loosely with foil; PLACE turkey into preheated 350°F oven on low rack.
6. FIRST, set oven timer for 1 hour; ROAST turkey in preheated 350°F oven until timer sounds; PULL oven rack out wearing oven mitts; away the foil; BASTE the turkey with pan juices; RETURN turkey to oven.
7. SET oven timer for 3 hours; ROAST turkey at 350°F, basting turkey every 30 minutes in between, until oven timer sounds.
8. REMOVE the foil tent from turkey; BASTE turkey with pan juices; RAISE oven temperature to 400°F; SET timer for 45 minutes; ROAST turkey at 400°F until timer sounds; CHECK turkey halfway to make sure it isn't browning too quickly (if so, re-tent foil over turkey).
9. INSERT an instant-read thermometer into the thickest part of thigh without touching bone to read at least 165°F; OTHERWISE, continue alternately roasting, basting, and reading temperature of turkey, until the thickest part of thigh finally reaches 165°F.
10. TRANSFER turkey to a serving platter; COVER turkey loosely with foil; ALLOW turkey to set at least 30 minutes before carving; CARVE properly for optimum enjoyment; SERVE and enjoy!