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1
For the brine: Combine 8 quarts cold water, the salt, sugar, coriander seeds, fennel seeds, red pepper flakes, garlic, bay leaves, carrots, celery and onions in a large container.
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2
Immerse the turkey in the brine and refrigerate for 2 to 3 days.
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3
To prepare the turkey for cooking: Remove the turkey from the brine the night before roasting and pat it thoroughly dry with paper towels.
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4
Combine the butter, rosemary and some salt in a small bowl.
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5
Taste it to make sure it tastes good.
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6
Work the butter under the skin of the turkey and massage it into the breasts and the legs.
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7
Massage the butter on the outside of the skin as well.
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8
Tie the legs together and over the breast so they will protect it during cooking to help keep it moist and juicy.
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9
Place the turkey on a sheet tray and refrigerate overnight UNCOVERED!
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10
Yes, that's right, uncovered.
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This will help the skin dry out and become really brown and crispy.
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12
Pay close attention not to have any food that will not be cooked near the turkey in the fridge.
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13
Thanksgiving Day: Take the turkey out of the fridge 1 hour before placing in the oven.
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14
Preheat the oven to 450 degrees F.
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15
For the gravy: Place the garlic, celery, onions, celery root, fennel, bay leaves, sage and thyme in a roasting pan and season with salt.
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16
Put the chicken stock and wine in the bottom of the roasting pan and place the turkey on top.
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Put the turkey in the oven until the skin of the turkey gets really nice and brown, about 40 minutes.
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18
Lower the heat of the oven to 350 degrees F for the remainder of the cooking time.
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Baste the turkey every 30 minutes or so and add more stock to the roasting pan if needed.
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20
Think about 17 minutes per pound for the turkey.
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21
Tent the turkey with aluminum foil when it gets to the proper color to prevent it from getting too dark.
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22
Remove the turkey from the oven when a thermometer inserted in the thickest part of the turkey reads 160 degrees F. Be sure the thermometer is not touching a bone when doing the reading.
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23
When the turkey has reached the proper temperature, remove it from the roasting pan and let it rest for at least 30 minutes.
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24
Cover loosely with aluminum foil.
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25
To finish the gravy: Remove the bay leaves, sage and thyme and from the roasting pan.
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26
Using an immersion blender, blend the veggies together until smooth.
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27
Taste and adjust the seasoning if needed (it will).
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28
Carve the turkey, and don't fight over the drumsticks.
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29
Give thanks for such a great turkey!!
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30
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