Simple Brined Mushroom Sage Turkey
- 1 Turkey about 12 pounds
- For The Brine
- 1 1/2 cups kosher salt
- 2 1/2 gallons cold water
- Roasting
- 3 tablespoons Olive's Oil Mushroom Sage Olive Oil
- 1 T freshly ground pepper
- 1/2-3/4 cups chicken stock, as needed
- Place Turkey & enough brine to cover in a large pot. Refrigerate for 12 to 24 hours. If turkey floats to top weigh down with a plate & cans to keep it submerged. Preheat oven to 400u0b0. Rub 2 T mushroom sage oil over the turkey. Sprinkle pepper over skin & in cavity. Tuck wing tips under loosely truss legs & place turkey on a V-shaped rack in roasting pan. Tent breast with foil. To ensure bird cooks evenly, rotate roasting pan 180u0b0 every 30 minutes. Roast for about one hour. Remove foil & baste with 1/2 cup of warm stock mixed with 1 T mushroom sage oil. Start checking internal temperature after about one hour by inserting an instant read thermometer in meatiest part of thigh not touching the bone.
- If legs or breast begin to get too brown cover loosely with foil. Roast until internal thigh temperature reaches 165u0b0. Total roasting time should be about 2 to 2-3/4 hours. Let bird rest least 20 to 30 minutes before carving.
turkey, brine, kosher salt, cold water, roasting, olive oil, ground pepper, chicken stock
Taken from www.epicurious.com/recipes/member/views/simple-brined-mushroom-sage-turkey-52831031 (may not work)