Roast Turkey with Infused Brine

Instructions

1. Brine the Turkey
2. In batches using a food processor or blender add onion, garlic, spices and 2 cups of water for each batch
3. Transfer mixture into a large stock pot and add the remaining water and some ice to keep water cold
4. Cut the whole turkey into pieces (wings, drumsticks, breasts and thighs). Remove bones from breasts and thighs.
5. Add turkey pieces and submerge in the brine for 4 hours, adding more ice if needed. Very important: Don’t remove the turkey from the brine before the end of 4 hours or your turkey will be too salty!*
6. Rinse brine from turkey and dry with a paper towel
7. Air dry in the refrigerator for an hour for crispier skin
8. Roast the Turkey
9. Preheat oven to 325 degrees
10. Place white meat on a wire rack on a sheet pan, skin side up on an upper shelf in the oven
11. Repeat for dark meat on a lower shelf
12. Remove breast when temperature is 150 degrees (about 1 hour)
13. Move dark meat to upper shelf and cook an additional 30 minutes
14. Remove from oven
15. If skin is not crispy enough, increase oven temperature to 500 degrees and return pieces to the oven for 10 minutes. (Convection mode works great for this part!)