Serves about 12
Brine
2 gallons water
2 cups kosher salt
2 cups sugar
Turkey
1 18½ lb turkey
2 stalks celery, chopped
2 carrots, peeled and chopped
1 large yellow onion, chopped
1 head garlic, quartered
1 sprig rosemary
1 sprig sage
salt and freshly ground black pepper
Fool-Proof Thanksgiving Turkey
Preparation – Brine
Two days prior to cooking, stir together water, salt and sugar in a plastic container large enough to submerge the turkey. Refrigerate.
Preparation – Turkey
Remove giblets from the cavity of the bird and reserve for the gravy. Place turkey in the plastic container of brine slowly, making sure the container doesn’t overflow. Place a stainless steel rack above the turkey to ensure it is completely submerged. Refrigerate for 24 hours.
Once turkey has rested in brine for 24 hours in the refrigerator, slowly remove turkey from container of brine. Rinse turkey under cold water. Line a baking rack with a towel and place turkey on the rack, then refrigerate again for 12 to 24 hours.
Once turkey has rested in the refrigerator for 12 to 24 hours, remove and allow it to reach room temperature. Preheat oven to 350ºF.
Using cotton twine, truss turkey legs to one another and fold wing tips behind shoulder. In a roasting pan, add celery, carrots, onion, garlic, rosemary, sage and salt and pepper. Place a roasting rack over vegetable and herb mixture and place into the oven. Due to its size, the turkey will take around 3½ hours to cook. Use a digital thermometer to determine doneness; remove turkey from the oven once it reaches 165ºF. Allow
turkey to rest for an hour before serving.