Tini’s Thanksgiving Turkey
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Ingredients
6 servings
For the Brine
8 cupswater
1 cupkosher salt
¼ cuphoney
¼ cupbrown sugar
2oranges
2 headsgarlic
2onions
1 bunchrosemary
1 bunchsage
1 bunchoregano
1 bunchthyme
2bay leafs
1 teaspoonpepper corns
8 cupswater
ice cold
Garlic Herb Butter
2 CupsUnsalted butter
at room temperature
8 clovesgarlic
2 TablespoonsOregano leaves
Remove the stems and reserve for the turkey cavity
2 TablespoonsRosemary leaves
Remove the stems reserve for the turkey cavity
2 TablespoonsThyme leaves
Remove the stems reserve for the turkey cavity
2 tablespoonschives
chopped
½ tablespoonlemon zest
0.5lemon
juice of
salt
to taste
pepper
to taste
Liquid Herb Butter
1 CupUnsalted butter
Melted
1 teaspoonsalt
1 teaspoonpepper
½ teaspoonground thyme
½ teaspoononion powder
½ teaspoongarlic powder
½ teaspoonpaprika
For the Turkey Cavity
Vegetables for the Roasting Pan
The meat
Instructions
Clean the Turkey
Step 1
Remove the bag of innards, the neck bone and any plastic inserts from the turkey cavity. Reserve the neck bones and innards if making gravy from scratch
turkey1 Prepare the Wet Brine
Step 2
Slice the oranges, cut the onions in half and the heads of garlic in half.
onions2 
garlic2 heads
oranges2 Step 3
Add all the ingredients to a pot except the ice water. Bring them to a boil.
onions2 
bay leafs2 
pepper corns1 teaspoon
kosher salt1 cup
thyme1 bunch
brown sugar¼ cupgarlic2 heads
oregano1 bunchoranges2 
honey¼ cup
rosemary1 bunch
water8 cups
sage1 bunchStep 4
Let the brine boil for 2 minutes and remove from the heat.
Step 5
Allow the liquid to cool down and add the 8 cups of ice water.
water8 cupsStep 6
When the brine is completely cooled down transfer it to a container big enough to place the turkey and brine and that can fit in your refrigerator.
Step 7
You can also use a turkey brining bag for this process.
Step 8
Place the turkey in the brine and refrigerate covered for 12 to 24 hours.
Add the Garlic Herb Butter
Step 9
Discard the brine and dry the turkey with paper towels.
Paper Towelturkey1 Step 10
Use about ⅓ of the garlic herb butter to rub the inside cavity of the turkey.
Step 11
Melt the rest of the garlic butter and use a cooking brush to add the butter to the the outer skin of the turkey. It should be completely covered.
Inject the Turkey
Step 12
Preheat oven
OvenPreheatStep 13
Inject the turkey with the liquid butter. Add it to the thighs and breast poking different spots along the bird.
Step 14
Place the turkey in a roasting pan. Add some chopped onion, celery and carrots to the bottom and about 2 cups of chicken stock.
Step 15
Roast the turkey at 330F until the internal temperature of the breast reaches 165F. It will take 2-3 hours depending on the size of your turkey.
Step 16
Baste the turkey with the drippings every 30 minutes and also inject some of the liquid back every 30 minutes.
Step 17
Allow the turkey to rest for 30 to 45 minutes before carving it.
Step 18
Slice and enjoy.
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