Turkey, finally!

Well, I know I promised a picture, but with all the hubbub going on, I didn’t get a chance to take on. I can say with pleasure though, it was a pretty bird! And tasted SO good too. I will definitely use these recipes again next year.

First, I brined the turkey for 2 days.

Turkey Brine
From Allrecipes.com
Prep Time: 5 Minutes
Cook Time: 15 Minutes Ready In: 20 Minutes
Yields: 15 servings

“This is a tasty brine for any poultry. It will make your bird very juicy, and gravy to die for!!”
1 gallon vegetable broth
1 cup sea salt
1 tablespoon crushed dried
rosemary 1 tablespoon dried sage
1 tablespoon dried thyme
1 tablespoon dried savory
1 gallon ice water

1. In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
2. When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
3. Wash and Dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator. Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
4. Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.

Then I roasted the bird for about 3 hours because I just had a turkey breast, not the whole turkey. I used more rosemary than called for because I LOOOOOVE the taste of rosemary. The turkey was so moist and delicious!

Rosemary Roasted Turkey
Prep Time: 25 Minutes
Cook Time: 4 Hours Ready In: 4 Hours 45 Minutes
Yields: 16 servings

“In this method, which can be used with all types of poultry, olive oil infused with garlic and rosemary is rubbed between the skin and meat of the bird before roasting.”

3/4 cup olive oil
3 tablespoons minced garlic
2 tablespoons chopped fresh
1 tablespoon chopped fresh
basil 1 tablespoon Italian seasoning
1 teaspoon ground black
salt to taste
1 (12 pound) whole turkey

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
3. Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
4. Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
5. Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).