1 SINGULAR SENSATION

Are you responsible for the STAR of the SHOW this Thanksgiving? I have been responsible for the  tryptophan inducing delight we all love for the past 10 years or SO and I think I have pretty much perfected it. SO here you go...

• If you purchase a frozen bird thaw completely before anything else.  Here are the time requirements to thaw a turkey in the fridge. (p.s. I have always had better results from a fresh turkey)

8 to 12 lbs. 2 to 3 Days
13 to 16 lbs. 3 to 4 Days
17 to 20 lbs. 4 to 5 Days
21 to 24 lbs. 5 to 6 Days

• For moist turkey like you have never had before you must brine your turkey. This is the best recipe ever by Alton Brown. 

1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 cup kosher salt
1 gallon heavily iced water

2 to 3 days before roasting:

     Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
The night before you'd like to eat:
     Combine the brine, water and ice in the 5-gallon bucket. I bought a 5 gallon paint bucket from Home Depot (new of course) and it is my designated brining vessel! Be sure to get the lid too! Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining. I put in in the garage with the lid on tight! I usually do 12-16 hours, don't do it too long or the meat will become mealy.

• Dry, Dry, Dry  Once the brining step is complete about an hour before it needs to go in the oven, remove it from the brine and dry the turkey, and I mean dry. The dryer the better. Let it drip as long as it will then wrap it in a dry clean towel. Put it in a dry SINK and let it SIT for a while. Then I use about an entire roll of paper towels patting the SKIN until it is dry. Did I mention the SKIN has to be totally dry? I am making this a big deal because it is. If the SKIN is not dry, it will not brown or crisp.
• If your turkey has a pop thermometer remove it. Never rely on these. They are made to pop at 185-190 degree F and  don't take into account that meat will rise 25 degrees or more after it has been removed from the oven. You want to remove your turkey from the oven at 161 degrees F and let it reach 185 degrees during this carry over cooking time. It is best to invest in a good thermometer that has a alarm that SOUNDS when the SET temperature is reached. Insert thermometer into the hole the pop thermometer was in. Be careful not to touch a bone with the thermometer probe. It will cause inaccurate readings.
• DO NOT STUFF, FILL... I know I know It is my favorite part too. I'm not SAYING don't have STUFFING I'm just demanding that you cook it separate. WHY? Well other than that the best part od the STUFFING  is the crusty top which cooking by itself gives you lots more crustification SURFACE,  if you put the stuffing in the turkey you have to cook the turkey for at least 7 minutes longer per pound... AKA choosing between over cooked dry turkey or possible food poisoning. I don't want either thank you...   Instead fill the cavity of the turkey with the following.. 

1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Combine the apple, onion, cinnamon STICK, and 1 cup of water in a microwave SAFE dish and microwave on high for 5 minutes. Add herbs and fill cavity.

• Everyone loves a massage... even your turkey. Melt 4 T of butter and mix in 1 T of poultry seasoning. Gently SEPERATE the SKIN from the breast but don't remove it. You just want to be able to get your hand between the SKIN and the breast meat. Your goal is to rub that melted butter on the turkey breast between the breast SKIN and the meat.  Then tuck in SOME fresh SAGE and rosemary in. 
• Tie the drumstick ends together, and  tuck the wings underneath the turkey.
• Rub any excess butter on the SKIN evenly. If there is none left you don't need it.      
• Place turkey breast down on a rack in a roasting pan and roast on lowest rack 475 for 20 minutes. You want your turkey at room temperature when it goes in. This ensures even cooking.
• Reduce heat to 250 and roast until it reaches 161 degrees.
• Remove from the oven and carefully flip over. If breast area is not browned enough you can turn the broiler on and put it back in on the bottom rack again but watch it very carefully it will go fast!
• Lightly cover with tin foil and rest for 20 minutes... DO NOT SKIP THIS!!! Rely on your thermometer for doneness and don't cut into it or remove the thermometer until it is done resting. This allows the juices to redistribute which means it STAYS in the meat and goes in your mouth instead of all over the platter!

Here is a chart for estimated cook times, but keep in mind all ovens are different and elevation can change cooking time too, SO I SAY it again... get yourself a good thermometer and when it saySAYS  it's done, it's done!

10 lbs.  3 hours 20 minutes
11 lbs.  3 hours 40 minutes
12 lbs.  4 hours
13 lbs.  4 hours 20 minutes
14 lbs.  4 hours 40 minutes
15 lbs.  5 hours 
16 lbs.  5 hours 20 minutes
17 lbs.  5 hours 40 minutes
18 lbs.  6 hours
19 lbs.  6 hours 20 minutes
20 lbs.  6 hours 40 minutes
** From experience I have learned if you need more than about 12 pounds of meat it is much better to make two SMALLER turkeys than one big one. The bigger the turkey the longer its in the oven and the better chance you have of drying it out, plus 2  12 pound turkeys will actually give you more meat than 1  24 pounder!