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INGREDIENTS:
- 16lb turkey
- 16L container
- 1 stick butter
Brine:
- 1.5 cups of salt
- 3 cups of sugar
- 1 red onion chopped
- 12 garlic smashed
- 4 tbsp black peppercorn
- 4 sprigs rosemary
- 10 sprigs thyme
- 5 bay leaves, peel of
- 1 orange
- 10L water
Pan:
- 1 onion chopped
- 3 celery chopped
- 1 large carrot chopped
- handful of thyme
- 8 garlic
- 2 cups chicken broth
- 1 cup water
Gravy:
- 4 tbsp butter,
- 1/3 cup flour,
- 1 lemon wedge,
- drippings from pan
Method:
1. Mix together all brine ingredients in a large container that'll fit in your fridge and submerge your turkey in there for an hour / lb. Because this is a more diluted brine you can keep it in there longer.
2. Remove your turkey 1 hr before cooking and soak in fresh water for 20 minutes and pat dry.
3. Layer you pan with the pan ingredients and shove some up your turkey.
4. Use your hand to loosen the skin on the breasts and shove a few pieces of butter underneath.
5. Roast turkey at 350F for 13mins / lb keeping it covered in foil for half the cook time.
6. Remove foil and rub butter all over the skin and baste with drippings. Repeat every 30 minutes until your cook is done.
7. In a small pan, melt butter and whisk in flour slowly before incorporating pan drippings.
8. Cut the fat with lemon juice.