Good Gobbler!

Your turkey is guaranteed to be tender and juicy when you use this fail-proof method--make sure you start at least 8 hours in advance.

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Ingredients:

• 1 12 lb turkey
• 1 cup kosher salt
• 8 quarts water
• 1/2 stick unsalted butter, room temperature
• 1/4 cup poultry seasoning (see recipe below)
• 1 bulb garlic
• Several sprigs of fresh rosemary and thyme, optional
• Poultry seasoning:
• 1 Tbsp dried sage
• 1 Tbsp onion powder
• 1 Tbsp paprika
• 1 Tbsp seasoned salt
• 2 Tbsp dried thyme
• 2 Tbsp marjoram
• 2 Tbsp garlic powder
• 2 Tbsp savory
• 2 Tbsp parsley

Method

Remove giblets from turkey. Place turkey in a container large enough to hold the turkey and water (a large cooler works well, but add a bag or two of ice to keep the turkey cold while it soaks in the brine). Dissolve salt in 2 quarts of water. Pour over turkey and add remaining 6 quarts of water. Make sure turkey is completely immersed in the water. If not add more salt water at a ratio of 1/4 cup salt to 2 quarts of water. Allow turkey to soak for 8 hours or overnight. Remove turkey from brine and place into a roasting pan. Discard brine. Preheat oven to 325 degrees F. Pat skin dry with several paper towels. Rub the outside of the turkey with butter until completely coated. Sprinkle with poultry seasoning. Place rosemary and thyme into the cavity. Cut garlic bulb in half. Set one half aside for another use and place other half in cavity. Tent turkey with foil and place in the oven. Cook for 3 - 4 hours. Remove foil tent when turkey has about 30 minutes left to cook to allow skin to brown. After removing turkey from the oven, cover loosely with foil and let stand for 30 minutes before carving.

Notes: This is an absolute fool proof turkey recipe! I used this recipe the first time I ever roasted a turkey and have gotten a juicy, flavorful bird every single time.

Number of servings: 8-12

Submitted By: Lisa L. Bynum
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