Thanksgiving Dinner - Roasted and Brined Turkey with Herb Butter

For the past three years I have been brining my turkey.  It is a simple process that I think adds lots of flavor and juice to the bird.  It is simple to do.  The hardest part is getting a container big enough.  I use all organic ingredients in my brine, it is not necessary.  Since my bird is organic, I do not want to compromise that.

After the brine, I slather homemade herb butter under the skin and then all over the outside. 

Next, I stuff the cavity with homemade stuffing.  It goes into the neck as well.  My mom always made me do this, so I still do it to this day.

Then comes the oven, where the bird gets baked and comes out golden and delicious.

For the Brine

Ingredients:

1 large plastic container or pot
1 gallon of water (maybe more to cover the bird)
5 Rosemary Sprigs
1 bunch parsley
10 Sage leaves
10 Thyme Sprigs
1/4 cup kosher salt
1/4 brown sugar
ice

Here's How:

Place all of the ingredients (except the container) into a large pot and heat the water until all of the salt and sugar is dissolved.   Place the mixture into the refrigerator until cold.

Place the turkey into the container then pour the brining liquid over the turkey.  Make sure it is completely submerged.  If not, add more water to cover.  Place ice in the bucket to keep it cold.  Use a plate to make sure it stays submerged if it floats. 

Cover and place in the refrigerator or outside if the temperature is about 35-38 degrees consistently.  Let brine for 12-24 hours.  Remove from the brine and rinse before cooking.

For the herb butter:

Ingredients:

2 sticks of butter
4 Sage leaves
1 Rosemary Sprig
2-4 Thyme Sprigs
1/ 4 cup parsley

Here's how:

Take 2 sticks of butter out of the refrigerator and let soften, overnight is best.

Cut up the herbs into very small pieces.  Place into the butter and mix until thoroughly incorporated. 

For the Turkey:

1  Turkey
5 carrots, cut in half
5 celery stalks, cut in half
1 onion, cut into 8 wedges
Herb butter
Stuffing
Salt
Pepper
water

Here's how:

Preheat oven to 450 degrees F.

Take the turkey out of the brine hour before roasting.  Rinse well. 

Take your roasting pan out and place the rack inside.  Place the celery, carrots and onion in the bottom of the pan.

Put the neck from the cavity in the bottom of the pan as well.

Put the bird into the roasting pan on the rack. 

Salt and pepper the cavity of the bird well.  Make sure you take out the neck and giblets from the cavity. Stuff with your favorite stuffing. 

Tie the legs together.  Turn the wing tips under to prevent burning. 

Slip your hand in between the skin and the meat to make room.  Do not rip the skin. 

Place the herb butter in the space you have make in between the skin and meat.  Slather the butter on top of the skin.  Sprinkle salt and pepper all over the skin.

Pour the water into the roasting pan filling it to 1/2 inch.

Place the turkey into the oven for 15 minutes.

Lower the heat to 350 degrees F and continue to roast for 15-20 minutes per pound.

There is no need to baste.  The brining will keep it moist.  If you keep opening and closing the oven door, it will take longer to roast.  If the skins browns too quickly, cover it with foil.

Test the temperature of the turkey with a meat thermometer in the thickest part of the breast.  If it reads 160 degrees, remove it and let it rest for at least 15 minutes before carving.  It should be 170 degrees now (it will continue to cook as it rests.)

Roasted Beautifully

Remove the stuffing the bird and place in a casserole dish.  Fininsh cooking it in the oven for about 20 minutes to get it up to proper temperature.

Carve the bird.

Carved and Ready to Serve

Save the pan juices for homemade gravy.