The Perfect Turkey

Splash035's Note:

Juicy! Flavorful! My family demands that I cook turkey on Thanksgiving!

• Total Time: 8 hrs
• Prep Time: 6 hrs
• Cook Time: 2 hrs

Ingredients:

Servings: 8

• 1 fresh turkey, about 12 pounds
• 20 fresh sage leaves
• 4 tablespoons butter, melted
• salt & freshly ground black pepper

For the brine

• 1 cup kosher salt
• 1/2 cup light brown sugar
• 1 gallon vegetable stock
• 1 tablespoon black peppercorns
• 1/2 tablespoon allspice berry
• 1/2 tablespoon candied ginger
• 1 gallon ice water

For the aromatics

• 1 red apple, sliced
• 1/2 onion, sliced
• 1 cinnamon stick
• 1 cup water
• 4 sprigs rosemary
• 6 leaves sage
• 1/2 cup butter, plus 4 tablespoons butter at room temperature
• 1 1/4 cups dry white wine

Directions:

1. Prepare the turkey the night before: 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.
2. Early on the day of cooking, (or late the night before) 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 (like a basement) for 6 hours. Turn turkey over once, half way through brining.
3. Preheat the oven to 500 degrees F.
4. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
5. Remove bird from brine and rinse inside and out with cold water. Discard brine. Pat turkey dry with paper towels.
6. Using your fingers, gently loosen the skin from the breasts and drumsticks and slip the sage leaves underneath.
7. Rub the entire surface with 1/4 cup of the melted butter.
8. Lightly sprinkle the skin and cavity with salt and pepper.
9. Add aromatics to the cavity.
10. Add white wine and butter to a small sauce pan on low for basting.
11. Place turkey, legs first, in oven. Cook for 30 minutes.
12. Remove from oven and using a pastry brush, baste turkey with butter-and-wine mixture.
13. Cover breast with double layer of aluminum foil.
14. Turn roasting pan so that the breast is facing the back of the oven.
15. 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.
16. 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.