Ingredients
Place turkey and enough brine to cover in a large pot. Refrigerate for 12-24 hours. If turkey floats to the top weigh down with a plate and cans to keep it submerged in brine.
Preheat oven to 400 and rub 2 TBSP of Cindy’s Garlic Mushroom Olive oil over the turkey skin. Sprinkle pepper over skin and in cavity. Tuck wing tips under loosely truss legs and place turkey on a V-shaped rack in a roasting pan. Tent breast with foil. Put turkey in preheated oven.
To ensure the turkey cooks evenly rotate roasting pan 180 degrees every 30 mins. Roast for about 1 hour remove foil and baste turkey with 1/2 cup of warm stock mixed with 1 TBSP of Cindy’s Garlic Mushroom Olive oil. Start checking internal temperature after 1 hour by inserting an 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 and roast until internal thigh temp reaches 165 degrees.
Total roast time should be about 2-2 3/4 hours. Let the turkey rest 20-30 minutes before carving.
Ingredients
Directions
Place turkey and enough brine to cover in a large pot. Refrigerate for 12-24 hours. If turkey floats to the top weigh down with a plate and cans to keep it submerged in brine.
Preheat oven to 400 and rub 2 TBSP of Cindy’s Garlic Mushroom Olive oil over the turkey skin. Sprinkle pepper over skin and in cavity. Tuck wing tips under loosely truss legs and place turkey on a V-shaped rack in a roasting pan. Tent breast with foil. Put turkey in preheated oven.
To ensure the turkey cooks evenly rotate roasting pan 180 degrees every 30 mins. Roast for about 1 hour remove foil and baste turkey with 1/2 cup of warm stock mixed with 1 TBSP of Cindy’s Garlic Mushroom Olive oil. Start checking internal temperature after 1 hour by inserting an 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 and roast until internal thigh temp reaches 165 degrees.
Total roast time should be about 2-2 3/4 hours. Let the turkey rest 20-30 minutes before carving.