BRINED TURKEY WITH GARLIC HERB BUTTER

▢1 quart water ▢1 ½ cups kosher salt ▢2 lemons quartered ▢2 oranges quartered ▢2 fresh springs rosemary needles removed and stem discarded ▢10 fresh bay leaves ▢10 fresh sage leaves ▢1 teaspoon dried thyme ▢1 tablespoon whole peppercorns ▢1 cup maple syrup ▢3 quarts apple juice ▢Water to cover the bird ▢12 lb turkey

INGREDIENTS

In a large stock pot combine 1 qt water, salt, lemons, oranges, rosemary, bay, sage, thyme, peppercorns, and syrup. Bring to a boil.

STEP 1

Remove from heat and add apple juice. Let cool completely.

STEP 2

Place cleaned turkey in a large container. Pour brine over the bird. If bird is not submerged add water until it is. If bird floats, weigh it down with a bowl or plate.

STEP 3

Keep bird in brine at 40 degrees F for 8-24 hours, turning the bird once. Once brining time is complete rinse and dry turkey and prep for cooking.

STEP 4

Prepare your bird. Preheat over to 450 degrees. Once brining is complete, rinse and dry bird. Place bird in a roasting pan. Season with salt and pepper. Place compound butter under the skin of the bird and rub the entire outside of the bird.

STEP 5

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