The Perfect Turkey

Total Time: 28 hrs Preparation Time: 24 hrs Cook Time: 4 hrs

Ingredients

• Servings: 8
• 1 (16 lb) fresh turkey
• 20 fresh sage leaves
• 1/2 cup softened butter
• salt & freshly ground black pepper
• 1 cup kosher salt
• 1/2 cup light brown sugar
• 1 gallon vegetable stock
• 1 tablespoon black peppercorns
• 1/2 tablespoon allspice berry
• 1/2 tablespoon candied ginger
• 1 gallon ice water
• 1 red apple, sliced
• 1/2 onion, sliced
• 1 cinnamon stick
• 1 cup water
• 4 sprigs rosemary
• 6 leaves sage
• 1/2 cup melted butter
• 1 1/4 cups dry wine

Recipe

• 1 the night before cooking, combine all brine ingredients, except ice water, in a stockpot, and bring to a boil.
• 2 stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
• 3 when cooled, combine the brine and ice water in a clean 5-gallon bucket.
• 4 remove the neck and gizzard from the turkey.
• 5 rinse the bird thoroughly with cold water and pat dry.
• 6 place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area.
• 7 turn turkey over once, half way through brining.
• 8 day of cooking, preheat the oven to 500 degrees f.
• 9 combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
• 10 remove bird from brine and rinse inside and out with cold water.
• 11 discard brine.
• 12 pat turkey dry with paper towels.
• 13 using your fingers, gently loosen the skin from the breasts and drumsticks and slip the sage leaves underneath.
• 14 rub the entire surface with softened butter.
• 15 sprinkle the skin and cavity with salt and pepper.
• 16 add warm aromatics to the cavity.
• 17 in a small sauce pan, add stick of butter and wine and keep warm on low heat for baste.
• 18 place turkey, legs first, in oven.
• 19 cook for 30 minutes.
• 20 remove from oven and using a pastry brush, baste turkey with butter-and-wine mixture.
• 21 cover breast with double layer of aluminum foil.
• 22 turn roasting pan so that the breast is facing the back of the oven.
• 23 reduce oven temperature to 350 degrees f and continue to cook for 2 more hours, basting every 30 minutes and watching pan juices; if the pan gets too full, spoon out juices, reserving them for gravy.
• 24 after the second hour of cooking, insert an instant-read thermometer into the thickest part of the thigh, avoiding any bones.
• 25 the temperature should reach 180 degrees and the turkey should be golden brown.
• 26 the breast does not need to be checked for temperature.
• 27 if legs are not yet fully cooked, baste turkey, return the aluminum, return to oven, and cook another 20 to 30 minutes.
• 28 when fully cooked, transfer turkey to a serving platter and let rest for about 30 minutes.