This recipe offers a flavorful and aromatic roast turkey, perfect for gatherings and special occasions.
Combine the brine ingredients, except the water, in a stock pot and bring to a boil.
Boiling the brine helps dissolve the salt and sugar, ensuring even seasoning.
Remove the brine from heat, let it cool to room temperature, then refrigerate until chilled.
Cooling the brine prevents partially cooking the turkey during the brining process.
Combine the brine with cold water in a clean 5-gallon bucket.
Ensure the brine is well mixed for consistent flavor.
Place the turkey breast-side down in the brine, cover, and refrigerate for 6 hours, turning halfway through.
Turning the turkey ensures even brining on all sides.
Preheat the oven to 500°F.
Preheating ensures the oven is at the right temperature for roasting.
Microwave the stuffing ingredients in a microwave-safe dish for 5 minutes.
Microwaving releases the aromatics' flavors, enhancing the stuffing.
Remove the turkey from the brine, rinse it under cold water, and pat dry.
Drying the turkey helps achieve a crispy skin during roasting.
Stuff the turkey cavity with the prepared stuffing ingredients.
Do not overstuff to allow heat circulation for even cooking.
Coat the turkey with canola oil and place it on a roasting rack in a low pan.
Coating with oil helps the skin crisp up beautifully.
Roast the turkey at 500°F for 30 minutes.
The high temperature helps seal in the juices and crisp the skin.
Reduce the oven temperature to 350°F, cover the turkey breast with foil, and insert a meat thermometer into the thickest part of the breast.
Covering the breast prevents overcooking while the rest of the turkey roasts.
Continue roasting until the thermometer reads 161°F, approximately 2 to 2.5 hours for a 14-16 pound turkey.
Using a thermometer ensures the turkey is cooked to a safe temperature.
Let the turkey rest for 15 minutes before carving.
Resting allows the juices to redistribute, keeping the meat moist.
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