Roast Turkey

I don't know if I'll ever be able to thank my neighbor Keith enough for teaching me this technique. It has made Thanksgiving so much less stressful.

This is not a quick process, but I promise you it's the juiciest EVER!

The timing of this is based on a 18.5lb turkey (I found that to be the perfect size for my family of 6 with plenty of leftovers) and a 5pm thanksgiving dinner time.

But, if you're not making this for thanksgiving the basic time breakdown for an 18.5 lb bird is:

• Brine for 48 hours

• Bring the turkey to room temperature, 3-4 hours. THIS IS A KEY STEP

• Roast at 375, for one hour

• Reduce the heat and roast at 325 for 2 hours

• Let rest for 1 hour

Keys to the Thanksgiving timeline:

• Tuesday night before Thanksgiving- BRINE Turkey

• For a 5pm dinner. I take my turkey out to get to room temperature starting at 8am Thanksgiving morning.

• 11am prep turkey for roasting

• Noon the turkey goes in the oven for a 5pm feast!

Brine for Turkey:

• 2 cups kosher salt

• 1 cup white sugar

• 5-6 cloves

• 3-4 bay leaves

• 3 garlic cloves

• enough cold water to submerge the turkey

Other ingredients:

• 18.5lbish turkey

• 1 cup of softened butter

• 1-2 large oranges chopped into large chucks.

• 1 1/2 teaspoons of white sugar

• 1 teaspoon of salt

• 5 cloves of crushed garlic

• 1 teaspoon of chives (fresh or dried)

• 1 teaspoon of dried tarragon leaves

• 1 teaspoon of fresh thyme leaves (dried is fine if you don't have fresh)

The hardest part of brining a turkey is finding a place or vessel to hold it that will keep it cold enough for the next two days. I've used buckets in the fridge and buckets in larger coolers but my favorite easy solution yet is this cooler lined with a brand-new unscented garbage bag. Ok, here is how it works.

1. Combine salt and sugar in a large bowl with a few cups of cold water. Mixing until completely dissolved. Set aside

2. Discard the neck and bag from the inside of the turkey and place the turkey inside the garbage bag-lined cooler.

3. Pour the sugar and salt mixture over the turkey, and add in cloves, garlic and bay leaves. Pour in more cold water until the turkey is completely covered.

4. Tie up the garbage bag and top the bag with ice to keep the turkey cold. I store in the garage until Thanksgiving. On Wednesday I check on it to make sure it's still nice and cold. Add ice to the outside of the bag if needed.

Thanksgiving Day

1. 8am remove the turkey from the brine and set it on the roasting rack on a counter. Make sure you have somewhere for the water to drain off. As it comes to room temp the turkey will continue to let off some water.

2. Combine softened butter, sugar, salt, and herbs in a small bowl and make a paste. Set aside.

3. 11 am preheat oven to 375.

4. Dry the turkey with paper towels. It's important on the quest for deliciously crispy skin that the turkey gets as dry as possible.

5. I like to pin the wing tips back so they don't get too crispy.

6. Gently insert your hand between the skin and the turkey meat. Being very careful not to rip the skin. Rub 3/4 of the butter mixture evenly under the skin. Take the remaining butter and rub it on top of the skin. Stuff orange chucks in the cavity of the turkey. Fill the cavity but don't pack them in, you want enough room for them to steam and the air to circulate.

7. Roast for 1 hour at 375

8. Reduce the heat to 325 and roast for two hours

9. Remove the bird from the oven, cover loosely with foil and let rest for ONE HOUR. RESIST the urge to poke or cut into the meat to see if it's done... it's NOT. It will keep cooking as it rest and puncturing it will release the juices.

But it is ok to steal a few little bites of crispy skin...it is the best when it first comes out

.

10. This should be a VERY juicy bird make sure you carve it somewhere that you can manage all the juices.