This recipe guides you to prepare a delicious and juicy turkey using a flavorful herb brine and simple roasting techniques.
Prepare the brine by dissolving the salt and sugar in cold water in a large container.
Ensure the water is cold to help dissolve the salt and sugar effectively.
Add the rosemary, thyme, and garlic to the brine and mix well.
Crush the garlic slightly to release its flavor into the brine.
Submerge the turkey in the brine, ensuring it is fully covered, and refrigerate for 6-8 hours.
Use a heavy plate to keep the turkey submerged if necessary.
Preheat the oven to 325°F (165°C).
Ensure the oven is fully preheated before placing the turkey inside.
Remove the turkey from the brine, rinse thoroughly under cool water, and pat dry.
Drying the turkey ensures a crispy skin during roasting.
Stuff the cavity of the turkey with onion, carrot, and celery.
Cut the vegetables into large chunks for easy removal after roasting.
Brush the turkey with melted butter and place it breast-side down in a roasting pan.
Brushing with butter helps achieve a golden, crispy skin.
Roast the turkey for 2 hours, basting occasionally with pan drippings.
Basting keeps the turkey moist and enhances flavor.
Carefully turn the turkey breast-side up and continue roasting until the internal temperature reaches 170°F in the breast and 180°F in the thigh.
Use a meat thermometer to ensure the turkey is cooked to a safe temperature.
Let the turkey rest for 20 minutes before carving.
Resting allows the juices to redistribute, making the meat more tender.
Carve the turkey and serve on a platter, garnished with fresh herbs or fruits.
Arrange the carved turkey neatly for an appealing presentation.
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