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1
24 hours prior to baking:.
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clean turkey inside and out using cold water and a soft brush and tweezers for getting out those more stubborn feathers.
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3
place the bird in a deep tub.
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heat enough water to cover the bird, dissolve the sea salt in the water.
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5
Pour the water over the bird and add the lemons in slices (and the vinegar).
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Weigh down the bird so that it doesn't float and is completey submerged.
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7
(I usually place a wooden carving board on the bird, upon which I place heavy rocks).
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After 24 hours preheat oven to high (I don't have a thermostat on my oven so I can't be very accurate here, but the oven needs to be hot).
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Remove the bird from the brine and dry very thoroughly with paper towels inside and out.
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10
Blend the lard and butter and spread over the bird, inside and out.
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11
Mix in a bowl the sea salt, pepper, sage, rosemary and thyme, crush gently with a pestle.
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Rub this mix all over the bird inside and out.
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13
You should place your stuffing in the neck and chest cavities and truss in the usual manner, protecting the leg and wing tips with aluminum foil.
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14
You can prepare your stuffing well ahead.
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15
Place on a roasting rack, over a drippings tray, and put in the oven.
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16
I like to get the bird going at a very high temp for about 30 mins, turn down the temperature to medium, pour a little white wine in the drippings tray, and time out the bird to roast approximately 20 minutes per pound.
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17
Start basting after about an hour and 15 minutes.
