How to cook a perfect Turkey

This is for a bird that is 20 lbs or more. Take out the bird on Friday and thaw in the refrigerator to be cooking on the following Wednesday ( it will need to sit out for 6 days to be sure the bird is completely defrosted).

Brine the bird:

What you will need:

Water

Sugar

Kosher Salt

Fresh Herbs

For a minimum of 3 hours, you want to brine your turkey.You will need a container larger enough to cover the turkey fully with water.

Prepare a brine. Brine will seal in the flavors and juices of the bird. A simple brine recipe is 4 quarts of water, 1 cup of sugar and 1 ½ cups of Kosher salt. Adjust your brine mix to completely cover the turkey. To add taste, add salt, pepper, garlic or herbs to taste.

A simple brine recipe is 4 quarts of water, 1 cup of sugar and 1 ½ cups of Kosher salt. Adjust your brine mix to completely cover the turkey. To add taste, add salt, pepper, garlic or herbs to taste.

When it's time to prepare the turkey, my best advice is to take it out about 30 minutes before you cook it, dry it off and allow the skin to get to room temperature, or as close to it as you can.

Preparing the Turkey after the brine:

What you will need:

2 sticks of unsalted butter at room temperature

Fresh Rosemary Twigs

Thyme (fresh or dried)

Large onion cut up

3 Carrots chopped up

2 Celery stalks chopped up

2 Oranges sliced to make circles (length wise)

Place the turkey in the baking pan. Add to butter some fresh chopped rosemary and thyme. You will want to separate the skin from the breast of the turkey by running your hands under the skin to the top of the breast. This will allow you to separate the skin, so you can butter and place items under it. You will want to make sure you remove anything that is inside the turkey and trim off any excess fat.

Once the skin is separated from the breast, you will take some butter and rub on the inside of the skin and then on the top and sides of the turkey. Having the turkey closer to room temperature will help with the butter sticking to the bird. Once the bird is covered in butter, take 2 orange slices and place in the left breast of the turkeys skin. You will be able to see the slice through the skin as it sits on the breast. Repeat on the other side of the turkey. Add a few chopped onions under that skin and some fresh herbs.

To keep the bird in place better, tuck the wings under the turkey.

You will want to add the remaining chopped vegetables and place them inside the turkey. It will be stuffed pretty well, but will give off amazing flavors.

Cooking the Turkey:

Preheat oven to 350 degrees. Place turkey in oven for 2 hours. Then turn down heat to 225 degrees and place heavy foil on turkey, bake for 18 hours.

If you have a smaller bird, like 16 lbs, you will want to take off at least 2 more hours.

**If you are eating at 3:30pm, you will want to put you turkey in at 7:30 pm the night before, and turn down the oven at 9:30pm. **

To know if the turkey is done, you will need to check the temperature. You will need to put the thermometer next to the breast and thigh for the best reading.