Updated: Oct 14
Thanksgiving is my favorite holidays I just love the whole family getting together and having a meal with each other. My family is a little loud so there is a lot of noise kids running around playing, men in watching football and ladies laughing and talking about what is going on in their lives. It just a great time!
Prep Time 1 hour
Cook time 31/2 hours
Serves 8-12 people
1 Gallon of iced water
1 to 2 cups of Kosher salt( if your turkey is fresh 2 cup if frozen 1 cup , frozen turkey's usually are injected with chicken broth which has sodium).
1/1/2 teaspoons of allspice berries
1 1/2 teaspoons chopped crystallized ginger
1/2 cup brown sugar
1 tablespoon of ground cloves
3 bay leaves
1 tablespoon whole black peppercorns
2 1/2 teaspoons dried rosemary
2 1/2 teaspoons dried thyme
1 (10-14 pound) Turkey
1 stick of unsalted butter
2 whole fresh rosemary chopped
3 whole fresh thyme chopped
Combine brine mixture in 5 gallon bucket or Turkey brine plastic bag. Place the thawed turkey breast side down in the brine. If necessary, weigh down the bird to ensure it is fully immersed, cover and refrigerate for 8-24 hours. If using a bucket turning the bird once half way through bring.
When brine is complete, rinse turkey in cold water. Fill the sink with cold water and allow the turkey to soak for 10-15 minutes to remove any saltiness. Pat turkey dry and place turkey in roasting pan/rack, breast side up. Cross the legs together with twine.
Combine butter, rosemary and thyme together. Rub the butter mixture all over the turkey.
Cover with aluminum foil or if with roasting pan top. the first hour roast turkey at 375 F degrees . After the first hour has passed remove the foil or top basted turkey , decrease the oven temperature to 325 F degrees and cook for the next 21/2 hours. Once done remove from oven and cover loosely with foil and let turkey rest at least for 15-30 mins.