The bestest turkey ever!

At least, that was the general consensus of everyone who came over last night and had dinner at our house.

The brine made the difference, I think. The breast meat was pretty much just as tender as the dark was, and just as juicy.

There was much ooh-ing and ahh-ing over the mashed potatoes and gravy, and apparently Angst and Fred both adored the cornbread stuffing. Everyone was pretty happy with it all, though we all agreed that, due to both the cranberries and the sweet sausage, next time I make it I will use the italian sausage, hold the cranberries, and add more sage to it. I think that will make a really nice, savory dressing, rather than a sweet one.

If you're wondering how to make a perfect turkey, let me share with you the secret to perfection...

BRINE (This is enough for a 14-16 lb turkey, or 2 avg ducks):
The software:
1 gal chicken stock
1 c kosher salt
1 c sugar
1 lg onion, quartered
2 oranges, quartered
1 Tbsp each: rosemary, thyme, sage, dried
12 cracked peppercorns
**1 gal ice water**

The Hardware:
2 gal stockpot
1 strainer
5 gal plastic bucket, CLEANED

Heat all ingredients (less the ice water) in stock pot until boiling and all granules dissolved. Remove from heat, place in fridge to cool completely. Once cooled, strain all solids out.

Take thawed turkey from fridge. Remove neck and giblets from the cavity, and rinse turkey in a clean sink. Pat dry, then place breast-down into plastic bucket. Pour brine over turkey, then ice water over turkey. If necessary, place heavy brick or 8 lb dumbbells into plastic ziplock bags and place on turkey to hold down.

Leave in a cold place for 8 hours.

ROASTING:
The Software:
1 orange, quartered
1 lg onion, quartered
1 bunch fresh herbs: Thyme, Sage, Tarragon
3 Tbsp canola oil
salt & pepper

The hardware:
1 roasting pan large enough to hold turkey without sides touching, lined with foil
1 flat rack to place turkey on
2 layers foil (to cover turkey breast)
1 thermometer (able to be left in turkey through roasting time)

Pre-heat oven to 500 degrees (yes, really). Remove turkey from brine and place onto roasting pan. Pat dry, and salt and pepper inside of cavity. Place orange, herbs and onion into cavity. Oil the outside of the bird, then salt and pepper it.

Place into heated oven on lowest rack for 30 minutes AND NO MORE. If you notice at 20 minutes that it looks very dark brown, remove turkey and go on with the rest of the instructions... Here:

Turn down oven to 375. Place thermometer into meatiest part of breast. Cover breast completely with foil. Place back into oven and close door. Remove once the internal temp hits 161-163 degrees. DO NOT OPEN OVEN CONSTANTLY OR BASTE IT! Leave it alone, let it roast.

At the point it hits 161 - 163 degrees, turn off heat, remove turkey, and place under loose covering. DO NOT REMOVE THERMOMETER YET. Let it rest for 15 minutes, and don't peek. It's still cooking, and will hit 166 degrees - trust me.

Serve with all the side dishes and trimmings that you want.

~M