If you want the best Turkey do a brine. It will be the most moist and flavored to perfection. Not to mention you will have the best gravy ever. My German Grandmother made the best Thanksgiving ever. I believe the turkey and gravy were so amazing because of the brine. I buy a fresh bird, not frozen, start your brine the night before the turkey will cook. I put the turkey and brine in the garage in a clean cooler. Its cold enough to keep your bird at the right temperature. I also do not stuff the bird with stuffing I use aromatics.
Brine
1 turkey
1cup kosher salt
1/2cup light brown sugar
1 gallon stock
1tbsp black peppercorns
1 gallon heavily iced water
Aromatics
1 cinnamon stick
1c water
4 sprigs rosemary
6 leaves sage
1 apple quartered
1 onion quartered
1 onion quartered
Method
Combine the vegetable stock, salt, brown sugar, peppercorns, in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, with ice, The night before you'd like to eat: Combine the brine, water and ice in COOLER Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
Preheat the oven to 350°. Remove the bird from brine and rinse inside and out with cold water. Discard the brine. Place the bird on roasting rack upside down inside a half sheet pan and pat dry with paper towels.
Combine the apple, onion, cinnamon stick, water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Roast the turkey on lowest level of the oven at 350. Halfway through flip the turkey over and insert a probe thermometer into thickest part of the breast. Add Turkey stock to the bottom of the pan. Set the thermometer alarm to 161° degrees. Let the turkey rest, loosely covered with foil for 15 minutes before carving.
Preheat the oven to 350°. Remove the bird from brine and rinse inside and out with cold water. Discard the brine. Place the bird on roasting rack upside down inside a half sheet pan and pat dry with paper towels.
Combine the apple, onion, cinnamon stick, water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Roast the turkey on lowest level of the oven at 350. Halfway through flip the turkey over and insert a probe thermometer into thickest part of the breast. Add Turkey stock to the bottom of the pan. Set the thermometer alarm to 161° degrees. Let the turkey rest, loosely covered with foil for 15 minutes before carving.
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