Foolproof Turkey
This was our first time making a Turkey at home, and it turned out to be surprisingly easy! We got the smallest size possible: a 5 lb organic bone-in breast, and LOVED the results.
Overnight brine is NOT to be missed. Just soak the bird in salty water the day before, dry off, and cover in oil and herbs/spices. The skin was incredibly dark (just how we like it), and the meat sooo so juicy.
Ingredients
All for the Brine (soaked 12-24 hours)
1 (5+ lb) fresh turkey (thaw for a few days as needed)
all optional below, except for the salt!
6 quarts water (enough to cover turkey fully)
8 cups ice cubes
1/2 cup himalayan sea salt
1/4 cup coconut sugar
1 tablespoons black peppercorns
1 lemon, cut in half, squeezed and thrown in
Dry Rub
1 tablespoon dry rubbed sage
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
1 teaspoon oregano
1 teaspoon thyme
1 lemon, zested
1 tablespoon olive oil
1/2 cup molasses
7 fresh sage leaves
Cooking the Turkey:
Once the turkey has soaked for a day or so in the brine, it is ready to cook!
Rinse under clear cool water for 5 minutes, drain well and pat dry with paper towels.
In a small bowl, combine dried spices and lemon zest. Rub turkey with oil (olive or avocado are our favorites), and generously rub all over the turkey.
Cover loosely, refrigerate another 4 hours. (i actually skipped this and worked out fine).
Remove from refrigerator and let rest on counter for 15 minutes
Preheat oven to 425 degrees F while turkey is resting.
In a large, deep baking pan, fitted with a rack (or chopped veggies to lift it off the base), place turkey breast side down and roast for 35 minutes. Carefully turn turkey over and reduce heat to 375 degrees F. Continue to roast turkey for 1 hour 45 minutes or until temperature at the deepest part of the breast reads 170 degrees F on an instant-read thermometer. Make sure to check bird every 15 minutes after first hour has passed.
Take out of oven, loosely tent with foil, let rest in pan for 10 minutes. Carve and serve immediately.
