Brining the turkey is the perfect way to achieve the perfect Thanksgiving Bird..
Step 1: Brine
2 cups kosher salt
¾ cup sugar
1/3 cup pickling seasoning
3 gallons of water
Submerge the unfrozen turkey in brine, refrigerated overnight or for up to a few days. After brining rinse the bird and let air dry in the refrigerator.
Step 2: Prepare
Stuff the turkey with fresh herbs and vegetables to flavor the meat.
2 stalks of Celery
2 lemons, sliced
1 onion, quartered
Hand full Parsley
Under the skin put sprigs of rosemary and sage.
Step 3: Cook
With the bird prepared and placed in a roasting pan, put in a 350 degree oven on the low level rack for about 2 ½ hours with a probe convection roasting setting if you have one. If not, cook until an inserted thermometer reaches proper temperature. Do not use the thermometer the bird comes with, it over cooks the bird. A perfectly cooked turkey should be 160 degrees, temperature taken in the thickest part of the breast with an instant read thermometer.
To make the gravy stock:
In a large pot place the giblets, neck, etc. with left over vegetables and herbs used in stuffing the bird. Fill it with water and boil. Cook for an hour or two. Strain and add turkey stock and thicken with corn starch.
