Roast Turkey

• Gluten free

• Meat

  • 1 Turkey (10 to 12 lbs

• Produce

  • 1 Lemon
  • 1 Lemon, Zest from
  • 1 Onion
  • 1 tsp Rosemary, dried
  • 1 tsp Sage
  • 1 tsp Thyme, dried

• Baking & Spices

  • 1/2 cup Kosher salt
  • 1/2 Pepper, ground
  • 1/2 tsp Pepper, ground
  • 1/2 cup Sugar

• Dairy

  • 4 tbsp Butter

Found on rotinrice.com

Description

Ingredients

• 1 turkey (10 to 12 lbs)
• ½ cup (150g) kosher salt
• ½ cup (110g) sugar
• 1 tsp kosher salt
• ½ ground pepper
• ½ tsp rubbed sage
• ½ tsp dried rosemary
• ½ tsp dried thyme
• 1 lemon, zested
• 1 onion, quartered
• 4 tbsp (56g) butter
• ½ tsp ground pepper
• ½ tsp rubbed sage
• ½ tsp dried rosemary
• ½ tsp dried thyme
• Zest from 1 lemon

Directions

• Thaw turkey in the refrigerator 2 to 3 days before roasting.
• Prepare a large enough bucket /container/oven roasting bag. Make sure the container fits in the refrigerator.
• Place 4 cups (960ml) water in a large pot. Add kosher salt and sugar. Heat up the water stirring until salt and sugar dissolve. Turn off heat. Add another 8 cups (about 2 liters) water to the salt and sugar solution. Brine is now ready to be used.
• Take neck and giblets out of the turkey. Remove any excess fat and leftover pinfeathers. Wash the turkey inside out. Place turkey and brine in /container/oven roasting bag. Add some ice cubes so that the water is nice and cold. Place in the refrigerator for 8 to 16 hours turning once.
• Preheat oven to 350°F (180°C). Remove turkey from brine. Rinse inside out with cold water. Discard brine.
• Sprinkle turkey cavity with salt, pepper, sage, rosemary, and thyme. Stuff with lemon and onion.
• Pat dry with paper towels. Tie the legs together if turkey does not come with the plastic ties for cooking. Tie a string around the turkey body holding down the wings and turn the neck skin flap over to close the top cavity. Place turkey breast side up on a roasting rack inside a deep pan.
• Combine butter, pepper, sage, rosemary, thyme, and lemon zest in a small dish. Microwave for 30 seconds on 70% power. Rub mixture all over turkey. Sprinkle all over with a little salt and pepper.
• Place a moisten wad of clean kitchen paper towels on the turkey.
• Roast for about 3 hours, basting and replacing the dried out kitchen towels with a fresh moisten towels every 30 to 45 minutes during roasting. Remove the paper towels the last 30 minutes of roasting so that turkey can turn brown.
• According to FDA, the turkey is safe when a food thermometer inserted into the innermost part of the thigh and wing and the thickest part of the breast reaches a temperature of 165°F (74°C).
• Remove from oven and allow turkey to rest for 20 minutes before carving.