Simple Brined, Mushroom-Sage Extra Virgin Olive Oil Basted Turkey
1 Turkey about 12 pounds
For The Brine
1 1/2 cups kosher salt
2 1/2 gallons cold water
Roasting
3 tablespoons Maine-ly Drizzle Wild Mushroom Sage Extra Virgin Olive Oil
1 tablespoon 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 to 24 hours. If turkey floats to top weigh down with a plate
and cans to keep it submerged in brine. Preheat oven to 400° rub 2 tablespoons
mushroom sage extra virgin olive oil over the skin of turkey. Sprinkle pepper
over skin and in cavity. Tuck wing tips under loosely truss legs and place
turkey on a V-shaped rack in roasting pan. Tent breast with foil. Put turkey in
preheated oven. To ensure the bird cooks evenly rotate roasting pan 180° every
30 minutes. Roast for about one hour remove foil and baste Turkey with 1/2 cup
of warm stock mixed with one tablespoon mushroom sage extra virgin olive oil.
Start checking internal temperature after about one hour by inserting an
instant read thermometer in the meatiest part of the thigh not touching the
bone. If legs or breast begin to get too brown cover loosely with foil roast
until internal thigh temperature reaches 165° total roasting time should be
about two to two and three-quarter hours. Let bird rest least 20 to 30 minutes
before carving.
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