Juicy Holiday Turkey
Ingredients
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12-18 Lb Turkey
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Olive Oil
Directions
- Mix whole bottle of Top of the Line Brine with 1 gallon of water.
- Place thawed turkey and brine mix in a large food safe container and submerge completely.
- Place in fridge and let brine for 12-24 hours or 1 hour per pound.
- Rinse and pat turkey completely dry prior to cooking.
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Place olive oil on turkey and season all sides of the bird with Uncle Dibbz Durtty Bird Rub.
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Allow the turkey to sit at room temperature for 45-60 minutes before roasting.
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Pre heat the oven to 325°F while the turkey rests at room temperature.
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While still on the roasting rack, place the turkey in a roasting pan and into the oven.
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Cook for 3-4 hours. Once a meat probe reads 165°F in the thickest part of the breast, the turkey is done. Start checking the internal temperature after 2 hours and 30 minutes. (roughly 13-15 minutes per pound of turkey).
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Remove the turkey from the oven and allow to rest for 20 minutes before carving.
Pro Tips
#1 Fill turkey cavity with fresh sage, lemon, onion, garlic, rosemary and thyme.
#2 Use a roasting pan with a rack to cook Turkey. Place sliced vegetables (carrots, celery, and onion) on the bottom of the pan.
#3 Fill pan with 2 cups of white wine or beer and chicken stock to keep turkey moist.