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1
Brine Preparation:
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Combine all ingredients into a large stock pot and bring to a boil. Allow to simmer for 15 mins. Remove from heat and place brine to cool.
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3
Once it has cooled slowly submerge washed turkey and allow it to sit over night. Next day remove turkey and discard brine.
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4
TURKEY PREPARATION:
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Preheat oven to 350degF
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Grate zest from both oranges and the lemon into the softened butter mixing them together then squeeze juices thoroughly from each fruit. No sense buying juice when you have fresh right there in your hand.
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Pluck fresh thyme from stalks and also mix into the butter/zest combination. Mix these ingredients thoroughly.
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8
Now place your brined turkey into the roasting pan and pat dry.
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Take a half of your butter/zest and place on the center breast area of the turkey and pat down. Take the remainder of the butter/zest and place over each leg and wing and pat down so it sticks to the bird (tuck wings under turkey). Now pour juice over the entire turkey.
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Cover with foil in a tent like shape and put into oven.
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For a 10-18 lb Turkey roasting time should be 3-3.5 hours UN-stuffed.
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TIP: DO not stuff a brined turkey until last 30mins since the salt will be released during roasting.
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TIP: Be sure to baste every 30-45 minutes. UNCOVER the turkey during the last 30mins so that it will turn a beautiful golden brown.
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Finally allow the turkey to sit for 15-20 minutes in order for the bone marrow to release juices back into the turkey.
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Carve and enjoy with your family and friends :-)
