Ingredients
- Dry Brine
- Coarse Kosher Salt (1/2 tsp per pound)
- 1 Tbsp Black Pepper
- 1 Lemon Quartered
- 2 Sprigs of Fresh Rosemary
- 3 Sprigs Fresh Sage
- 6 Garlic cloves
- 1 fresh turkey (19 pounds
Instructions
- Remove Giblets and Neck
- On a baking sheet put turkey into a turkey bag
- 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).
- Carve the turkey and serve with the pan juices.