Ingredients
turkey, about 12 lbs
For the brine:
1 & 1/2 cups kosher salt
2 & 1/2 gallons cold water
For roasting:
3 Tbs Mushroom Sage Extra Virgin Olive Oil
1 Tbs freshly ground pepper
1/2-3/4 cups chicken stock, as needed
Directions:
Place turkey and enough brine to cover in a large pot. Refrigerate for 12-24 hours. If Turkey floats to the top, weigh down with a plate and cans to keep it submerged. Preheat oven to 400. Rub 2 Tbs Mushroom Sage EVOO over the skin of the turkey. (Some like more of the EVOO under the skin, also.) Sprinkle pepper over skin and in cavity. Tuck wing tips under loosely trussed legs, and place turkey on a V-shaped rack in roasting pan. Tent breast with foil and put in preheated oven. To ensure the bird cooks evenly, rotate roasting pan every 30 minutes. Roast for about an hour, remove foil and baste turkey with 1/2 cup of warm stock mixed with one tablespoon Mushroom Sage EVOO. Start checking internal temperature. If legs or breast begin to get too brown cover loosely with foil. Roast until internal temp reaches 165. Total roasting time should be about 2 – 2 & 3/4 hours. Let bird rest at least 20-30 minutes before carving.