Traditional Whole Turkey
1) In warm water add salt and sugar, stir and allow to fully dissolve. Add remaining brine ingredients and finally ice to fully cool
. Once cold, place turkey in brine and fully submerge
. Store in refrigerator for 12-24 hours.
2) When turkey has finished brining, preheat oven to 350°F. Remove turkey from the brine, rinse, and pat dry. Place in roasting pan.
3) In a bowl mix fennel, garlic, leeks, apples, thyme, orange with 1 tablespoon of olive oil, and generous amount of salt and pepper. Stuff seasoned aromatics into turkey cavity.
4) Brush turkey with remaining 2 tablespoons of olive oil, then season with salt and pepper.
5) Add wine to the bottom of roasting pan.
6) Bake until golden brown and internal temperature is 165°F in the thickest area of the breast. Rotate turkey after roasting for approximately 1 hour and baste with juices in pan. Cover loosely with foil if turkey browns too quickly.
7) Allow the turkey to rest covered for 15-20 minutes before carving.
Directions
1) In warm water add salt and sugar, stir and allow to fully dissolve. Add remaining brine ingredients and finally ice to fully cool
. Once cold, place turkey in brine and fully submerge
. Store in refrigerator for 12-24 hours.
2) When turkey has finished brining, preheat oven to 350°F. Remove turkey from the brine, rinse, and pat dry. Place in roasting pan.
3) In a bowl mix fennel, garlic, leeks, apples, thyme, orange with 1 tablespoon of olive oil, and generous amount of salt and pepper. Stuff seasoned aromatics into turkey cavity.
4) Brush turkey with remaining 2 tablespoons of olive oil, then season with salt and pepper.
5) Add wine to the bottom of roasting pan.
6) Bake until golden brown and internal temperature is 165°F in the thickest area of the breast. Rotate turkey after roasting for approximately 1 hour and baste with juices in pan. Cover loosely with foil if turkey browns too quickly.
7) Allow the turkey to rest covered for 15-20 minutes before carving.
