Thanksgiving Turkey

Ingredients for brining:

• Turkey (12 pounds)

• Kosher salt (1/2 cup)

• Rose water (1/2 cup)

• Oregano (2 teaspoons)

• Apple cider vinegar (1/2 cup)

• Maple syrup (1/2 cup)

• Honey (1/2 cup)

• Molasses (1/2 cup)

• Sugar (1/2 cup)

• Lemon Juice (1/2 cup)

• Rosemary, Sage and Thyme (couple leaves each)

Ingredients for Turkey marinade:

• Butter (4 sticks, room temperature)

• Garlic (4 cloves)

• Sage, Rosemary, Thyme (couple leaves each)

• Salt and Pepper (1/2 teaspoon each)

• Twine

• Onion (two large)

• Carrot (four)

• Celery (four)

• Orange (two, one is for garnish)

• Pomegranate (one, just for garnish)

Directions:

Brining the Turkey:

1. In a big dish, completely submerge the turkey in cold water.
2. Add all of the ingredients for the brining process.
3. Refrigerate for 24 to 48 hours.

Turkey Marinade:

1. In a medium bowl add butter.
2. Chop garlic very tiny and add to the bowl.
3. Chop sage, rosemary and thyme into small/thin pieces and add to the bowl.
4. Add salt and pepper.
5. Mix well and spread onto the turkey.
6. Loosen the skin of the turkey and add the butter mixture under there.
7. Twine the turkey legs together for even cooking.
8. Tuck the wings, so they do not burn.
9. Roughly chop onions, carrots celery and orange to make a bed for the turkey and also add what you can fit, inside of the turkey.
10. Add two cups of water with the bed of the turkey.
11. Roast Turkey 350º for 3-4 hours for a 12 pound turkey. Or, 15 minutes per pound.
12. Baste every 30 minutes.
13. The turkey is done when the thigh meat reaches an internal temperature of 165º F. To get an accurate reading, be sure that your thermometer is not touching the bone.

Tip:

You do not have to brine the turkey. I do it because it ensures the juices and flavors to really soak in. If you want to skip that part, that’s ok. Go straight to the ingredients for the marinade. But I recommend brining 🙂

Enjoy 🙂