Directions: |
Directions:Combine Salt, Sugar and 12 Qt of room temp water in a container taller and wider than the turkey. Stir until dissolved. Add lemon, spices (less: 2 bay leaves, 1/2 the parsley, 1/3 of the Peppercorns) . Rinse the turkey, remove giblets and fully submerge in the container, breast side down for 24 hours covered in refrigerator. Refrigerate Giblets.
Remove Turkey from Brine, pat dry, tuck the wings, Tie legs together (if you are stuffing it stuff it just prior to tying the legs....I learned this the hard way!) and let stand for 1 hour to get to room temperature. Preheat over to 375º. If you have a roasting rack, oil it with nonstick spray. Rub Turkey with 1/2 cup butter, place in pan or on rack in pan. Roast for 30 Min at 375º (this crisps and browns the skin). Then turn it down to 325º for the remaining time. Should take approx. 13 min/lb if unstuffed; 15 min/lb if stuffed. Do NOT overstuff. RESIST the urge to open the door. It will crackle and smoke as the juices hit the pan.
In the mean time place an onions, giblets and spices into a sauce pan. Cover with wager and simmer for up to 2 hours. Add more water as needed. When complete, cut meat away from Neck, chop up giblets (EXCEPT THE GIZZARD....This is reserved for Grandma). Strain liquid and add chopped giblets and set to the side.
Remove from oven when temperature registers 170º in the center. Transfer to a carving board BUT DO NOT CARVE IMMEDIATELY. Put tin foil over it and let it rest for 20 minutes. Do not let anyone pick at it. Use a wooden spoon to beat them away as necessary. It IS tradition!
Take 1/2 cup Butter in a small bowl and mix with 4 Tbsp Flour. Deglaze roasting pan with 2 cups turkey or chicken broth, strain and add to giblets and juice. Add additional cup of Broth and 1 cup of dry white wine. Bring to a boil, then mix in butter and flour mixture. Simmer until thick. Add more pepper and salt if needed. |
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