|
Remove giblets and neck from turkey, reserve for gravy. Rinse
turkey with cold running water and drain well. Blot dry with paper
towels.
  
Prepare brine by mixing water, honey and salt in a large bowl.
Stir until honey dissolves. Add half the thyme and sage along with
the garlic and black pepper. Set aside.
Line an extra-large stock pot with a food-safe plastic bag. Place
the rinsed turkey inthe bag and pour brine over the turkey. Gather
the bag tightly around th turkey, causing the tirkey to be surrounded
by the brine. Seal the bag and refrigerate the pot, bag and brined
turkey for at least 12 hours.
Pre-heat oven to 350° F. Remove turkey from brine and pat
dry inside and out. Discard brine.Place turkey, breast side up,
on a rack in a large shallow (about 2 1/2" deep) roasting pan. Squeeze
lemon juice into the main turkey cavoty. Put the squeezed lemon
halves into the cavity along with the rest of the thyme and sage.
Coat turkey lightly with oil and sprinkle inside and out with salt,
pepper. Insert an oven safe meat thermometer into the thickest part
of the thigh, being careful the pointed end of the thermometer does
not touch the bone.
Roast turkey, basting with poultry stock every half hour or so.
To determine the approximate amount of time needed for cooking,
click here for our
Turkey Roasting Chart. Loosely cover with aluminum foil
to prevent over browning, remove foil during last hour and a half
of cooking time. Continue to roast until thermometer registers 180°F
in the thigh, or 170°F. in the breast.
Remove turkey from the oven and allow it to rest for 15-20 minutes
before carving. Use juices
to make pan gravy (follow link for directions)
|
