1 turkey (about 12 pounds)
FOR THE BRINE:
1 1/2 C kosher salt
2 1/2 gallons cold water
ROASTING:
2 T + 1 T of The Olive Bin's Wild Mushroom & Sage Olive Oil
1 T of The Olive Bin's Red Apple Balsamic Vinegar (Seasonal)
1 T freshly ground pepper
1/2-3/4 C chicken stock, as needed
The Olive Bin's Roasted Turkey
Ingredients
Directions
- Place turkey and enough brine to cover in a large pot. Refrigerate for 12 - 24 hours. If turkey floats to top, weigh it down with a plate & cans to keep it submerged in brine.
- Preheat oven to 400 degrees. Rub 2 tablespoons of the Wild Mushroom & Sage Olive Oil over the skin of turkey; sprinkle pepper over skin and in cavity.
- Tuck wing tips under, loosely tie up legs and place on a V-shaped rack in roasting pan. Cover with foil (tent style) and place in preheated oven.
- To ensure the bird cooks evenly, rotate pan every 30 min. Roast for about one hour; remove foil and baste with 1/2 C warm stock mixed with the remaining Wild Mushroom & Sage Olive Oil and Red Apple Balsamic.
- Start checking internal temperature after about 1 hour by inserting an instant-read thermometer in the meatiest part of the thigh, not touching the bone. If legs or breast begin to get too brown, cover loosely with foil. Roast until internal thigh temperature reaches 165 degrees. Total roasting time should be about 2 – 2 3/4 hours. Let bird rest at least 20 to 30 minutes before carving.
