Perfect, juicy roast turkey with extra crispy skin.
Ingredients
1 fresh turkey: homegrown, pasture raised, locally raised- get the best! (14-16 pounds)
1 cup coarse kosher salt
½ cup sugar
1+ gallon water
2 turkey size oven bags (not for roasting! just for brining)
salt & pepper
3 medium onions, cut into wedges
1 stalk celery, cut into chunks
2 carrots, cut into chunks
8 sprigs fresh thyme
2 heads garlic, cut in half
1 bay leaf
1½ cups chicken or turkey stock
4 tablespoons melted butter
3 tablespoons cornstarch or arrowroot
3 cups chicken or turkey stock
Instructions
Combine the kosher salt, sugar, and a gallon of water in a large pot; stir until dissolved. Take your oven bags and put one inside of the other to provide durability. Put in a large roasting pan. Take your turkey and rinse it under cold water. Be sure that the neck and giblets are removed. Place turkey inside of the oven bags and pour the brine over it. Squeeze out as much air from the bag as you can and tie it closed. Refrigerate overnight for 12 hours.
Remove the turkey from the brine, rinse well with cold water, and thoroughly pat it dry (inside & out) with a towel. Let stand at room temperature for 2 hours. (For extra EXTRA crispy skin- if time permits- after removing from the brine, allow the turkey to air dry for 6-8 hours in the refrigerator).
Preheat oven to 400 degrees.
Tie the legs together with string. Twist the wing tips under the shoulder.
Season the bird inside and out with salt and pepper. Stuff the inside with the 8 sprigs of thyme and ¼ of the onions, carrots, and celery.
Put the garlic, bay leaf, and remaining vegetables over the bottom of your roasting pan. You can also add the neck and giblets if you have them. Pour in 3 cups water and 1½ cups stock.
Brush half of the melted butter over the turkey breast. Season with salt & pepper. Flip it over, place on a rack in your roasting pan, and brush the back side with the rest of the butter. Again season with salt & pepper.
Roast for 1 hour at 400 degrees.
Flip the turkey onto its back and baste with pan juices. Bake for 30 minutes.
Baste again.
Roast for another 30 minutes. Baste. At this time, check the temperature by inserting a thermometer into the thickest part of the thigh, away from the bone. If it reads 170- 175, it's ready (the breast should read 165). If not, continue to bake for 15 minutes at a time, basting, and checking the temperature. Once it's reached the proper temperature, transfer to a large platter and cover loosely. Let it rest for 30 minutes. {Please let it rest! You will be rewarded with an extra juicy bird!).
To make gravy, combine 3 tablespoons cornstarch or arrowroot with ¼ cup water. Take your roasting pan and place it over 2 burners on your stovetop, set to medium-high heat. Add 3 cups stock and scrape any stuck-on goodies off of the bottom of the pan. Smash up the garlic while you do this. Next, strain the entire contents of the roasting pan (vegetables, juices, stock, giblets, etc) into a sauce pot. Place the pot with the strained liquid back onto the stove and bring to a simmer. Whisk in the cornstarch/arrowroot and cook until thickened. Add salt & pepper if desired.
Recipe by Yellow Birch Hobby Farm at https://www.yellowbirchhobbyfarm.com/perfect-roast-turkey/