Combine Salt and Pepper and rub generously all over turkey
Put Garlic Cloves, Sage and Rosemary in Bag
Squeeze Lemon Juice Over Entire Turkey
Close Bag and Refrigerate at Least 12 hours
Cooking ( total cook time is 10.4 minutes per pound for both 450 and 325)
Open up bag and let it sit in refrigerator for at least 4 and up to 12 hours so the skin dries out
One Hour Before Remove turkey and let it sit on counter for one hour
Preheat over to 450
Place turkey in a large roasting pan with a rack breast side up
Put 12 ounces of chicken stock in bottom of pan
Stuff inside of turkey with one quartered lemon, 2 onions peeled and quartered and 3 bay leaves
Roast at 450 for 30 minutes
Lower heat to 325 and place foil over entire breast
Roast at 325 until thermometer in inner thigh reads 160
Remove from over and place on counter
tent with foil and place dish towels over the foil
Let rest for at least one hour.
Carve and Serve
Let the turkey sit for 24 hours.
Remove the turkey from the brine and transfer to a large bowl. Without covering it, let it sit in the refrigerator for 2 hours. This will help it crisp and turn golden.
Let the turkey sit at room temperature for 1 hour before cooking.
NOTE: The whole process will take an estimated 10 minutes per pound Roasting it at 450 reduces the time from 15 minutes to 10 minutes per pound.
For a 21 pound bird, 1 hour at 450 ( make sure there is airflow under the roasting pan, 1 hour and 45 at 325 and 45 minutes under a foil tent - 210 minutes.
Set the oven at 450 degrees. Have on hand a large roasting pan fitted with a roasting rack.
Place the turkey on the rack. Roast for 1 hour.
Turn the oven temperature down to 325 degrees and continue roasting or until the internal temperature of the thigh registers 155 degrees.
Remove the turkey from the oven and cover with foil. Let it rest in a warm place for 45 to 60 minutes (the temperature will rise 10 degrees to a safe 165 degrees).
