Simple Brined Mushroom Sage Turkey

1. 1

   Place Turkey & enough brine to cover in a large pot. Refrigerate for 12 to 24 hours. If turkey floats to top weigh down with a plate & cans to keep it submerged. Preheat oven to 400u00b0. Rub 2 T mushroom sage oil over the turkey. Sprinkle pepper over skin & in cavity. Tuck wing tips under loosely truss legs & place turkey on a V-shaped rack in roasting pan. Tent breast with foil. To ensure bird cooks evenly, rotate roasting pan 180u00b0 every 30 minutes. Roast for about one hour. Remove foil & baste with 1/2 cup of warm stock mixed with 1 T mushroom sage oil. Start checking internal temperature after about one hour by inserting an instant read thermometer in meatiest part of thigh not touching the bone.

2. 2

   If legs or breast begin to get too brown cover loosely with foil. Roast until internal thigh temperature reaches 165u00b0. Total roasting time should be about 2 to 2-3/4 hours. Let bird rest least 20 to 30 minutes before carving.

* Per serving · 4 servings · Values may vary.