The Perfect Turkey

"I made this for my big family Thanksgiving dinner a couple years ago. Since then, I've been the designated turkey maker. This turkey is so juicy and full of flavor, you'll never want another turkey again."
 
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Ready In:
28hrs
Ingredients:
19
Serves:
8
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ingredients

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directions

  • The night before cooking, combine all brine ingredients, except ice water, in a stockpot, and bring to a boil.
  • Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
  • When cooled, combine the brine and ice water in a clean 5-gallon bucket.
  • Remove the neck and gizzard from the turkey.
  • Rinse the bird thoroughly with cold water and pat dry.
  • Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area.
  • Turn turkey over once, half way through brining.
  • Day of cooking, preheat the oven to 500 degrees F.
  • Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
  • Remove bird from brine and rinse inside and out with cold water.
  • Discard brine.
  • Pat turkey dry with paper towels.
  • Using your fingers, gently loosen the skin from the breasts and drumsticks and slip the sage leaves underneath.
  • Rub the entire surface with softened butter.
  • Sprinkle the skin and cavity with salt and pepper.
  • Add warm aromatics to the cavity.
  • In a small sauce pan, add stick of butter and wine and keep warm on low heat for baste.
  • Place turkey, legs first, in oven.
  • Cook for 30 minutes.
  • Remove from oven and using a pastry brush, baste turkey with butter-and-wine mixture.
  • Cover breast with double layer of aluminum foil.
  • Turn roasting pan so that the breast is facing the back of the oven.
  • Reduce oven temperature to 350 degrees F and continue to cook for 2 more hours, basting every 30 minutes and watching pan juices; if the pan gets too full, spoon out juices, reserving them for gravy.
  • After the second hour of cooking, insert an instant-read thermometer into the thickest part of the thigh, avoiding any bones.
  • The temperature should reach 180 degrees and the turkey should be golden brown.
  • The breast does not need to be checked for temperature.
  • If legs are not yet fully cooked, baste turkey, return the aluminum, return to oven, and cook another 20 to 30 minutes.
  • When fully cooked, transfer turkey to a serving platter and let rest for about 30 minutes.

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