Brined Roasted Turkey
I kind of mixed the ingrediants from the different brines, cavity fillings and vegetable roasting rack from several different food tv recipes. this made the moisest turkey ever.
Steps
Combine all brine ingredients , except ice water , in a stockpot , and bring to a boil.
Stir to dissolve solids , then remove from heat , cool to room temperature , and refrigerate until thoroughly chilled.
Early on the day of cooking , combine the brine and ice water in a clean 5-gallon bucket.
Place thawed turkey breast side down in brine , cover , and refrigerate or set in cool area for 6 hours.
Turn turkey over once , half way through brining.
A few minutes before roasting , heat oven to 500 degrees.
Remove bird from brine and rinse inside and out with cold water.
Discard brine.
Pat dry with paper towels.
Add rosemary , bay leaves , thyme , lemons and orange to the cavity.
Tuck back wings and coat whole bird liberally with olive oil.
Arrange the halved carrots , quartered onions and celery stalks on a half-sheet pan or baking sheet.
Position the turkey on top of the carrots and celery so that the turkey does not rest directly on the bottom of the pan.
Roast on lowest.
Ingredients
whole turkey, olive oil, kosher salt, vegetable stock, black peppercorns, lemons, orange, yellow onion, carrot, celery, rosemary sprigs, sage leaves, bay leaves, thyme, ice water, fresh thyme sprigs, carrots, celery ribs, yellow onions