Naturally, I’m busy today being Thanksgiving Eve, so this post will be brief.

Roasted Turkey

  • Organic Turkey
  • Water
  • Sage
  • 6 Bay Leaves
  • 6 Oranges, Lemon & Limes
  • 6 Large Garlic Cloves
  • Salt
  • Rosemary
  • Oregano
  • 1 Medium Red Onion
  • Black and Pink Peppercorns

I highly recommend brining your turkey for at least 24 hours on each side, but breast side down being the priority. I will let mine brine for 12 hours breast down, and 8 hours thigh side immersed in the liquid. Use an equal amount of cups of water to pounds of turkey. I bought a small turkey this year, 10.37 lbs. so I added 10 1/3 cups of water to a brining bag along with all the seasonings, citrus fruit, garlic and onion. I placed some of the seasonings in the cavity. TASTE THE BRINE BEFORE PLACING THE TURKEY IN THE BAG – IT SHOULD TASTE SALTY. ALSO BE SURE TO REMOVE THE NECK, LIVER AND GIBLETS FROM THE INSIDE OF THE TURKEY AND REFRIGERATE THEM SEPARATELY IN A ZIPLOC. I use the giblets, liver and neck to make a stock for cornbread dressing. Seal the bag and refrigerate for 24 or more hours.

On the day you are ready to cook the bird, discard all seasonings and liquid, and cook at 325 degrees according to instructions. The turkey is ready when the juices run clear and the legs move loosely in their sockets. The estimate for cooking time is 30 minutes per pound.

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