Thanksgiving Day Turkey

The smell of a slow roasted Turkey roasting throughout the night is a fantastic smell to wake up to. A juicy and moist turkey in our house starts days before Thanksgiving with the selection of a fresh turkey, a beautiful brine, then a slow roast in the oven overnight.

INGREDEINTS FOR BRINE

• 1 17 pound turkey

• 3 orange peels

• 3 lemon peels

• 1 cup sea salt

• 1.5 tablespoon dried thyme

• 1/2 cup fresh sage leaves (if you do not have fresh sage use 3 T of dried sage)

• 2 bay leaves

• 1 gallon vegetable broth

• 1/2 cup red wine

• 1 tablespoon crushed dried rosemary

• 1 tablespoon dried savory

• 1 gallon ice water

DIRECTIONS FOR BRINE

• Combine all of the above ingredients (expect for the ice) in a pot large.

• Bring to a boil.

• Let the brine sit until it reaches room temperature.

• Strain

• Once the mixture is room temperature add the ice.

• Place a cleaned and dried turkey breast side down in the brine.

• Refrigerator overnight.

• Take the brined turkey out of the solution and drain off the brine, pat dry.

• Now to prep the baking bag

INGREDIENTS FOR TURKEY

• 1 turkey-sized oven bag

• 1 tablespoon all-purpose flour

• 2 t thyme

• 2 t rosemary

• 2 t sage

• 2 t garlic powder

• salt and pepper according to taste ( 1 t for each for me)

• 1 T poultry seasoning

• 3 T olive oil

• 4 chopped celery stalk

• 2 orange cut into wedges

• 2 carrot chopped in large pieces

• 4 cloves garlic peeled and cut in half

• 2 large yellow onion cut into quarters

• 1 apples cut in quarters

• 1/2 cup butter cut into pieces for rubbing under the skin

• 2 T unsalted butter inside the cavity of the turkey

• 2 sprigs of rosemary

• 2 sprigs of thyme

DIRECTIONS FOR TURKEY

• Prepare the Turkey Oven bag by adding 1 T of flour in the bag and coat it completely. (Hold at the end and shake the flour around, dispose of excess flour when complete)

• Rub the butter underneath the skin of the turkey.

• Light drizzle the olive oil on the turkey and rub into the skin. (Do not forget the legs or underneath.)

• In a small bowl combine thyme, rosemary, sage, garlic powder, salt, pepper and poultry seasoning. (Rub this mixture on the turkey, covering the entire turkey)

• Gently press into the skin.

• Tuck the wings under the bird if you are concerned about them getting too crisp.

• Tie the turkey legs in front of the bird with twine.

• In a medium bowl combine celery, oranges, carrots, garlic, and onions.

• Open the oven bag and place 1/2 of the above mixture at the bottom of the bag.

• Place the turkey on top of the chopped oranges and veggies.

• Add the rest of the mixture to include the apples and 2 T of butter inside the cavity.

• Place 1 sprig of thyme and rosemary on both sides of the turkey.

• Seal according to instructions and bake according to weight.

• 17 pound turkey for 2.5 to 3 hours on 350 on the middle rack.

• Let rest for at least 20-30 minutes before cutting.

• Enjoy!