Ingredients[+] Add all ingredients
1 gallon vegetable broth [+]
1 cup kosher salt [+]
1/2 cup brown sugar [+]
1 tablespoon dried rosemary [+]
1 tablespoon dried thyme [+]
1 tablespoon dried savory [+]
1 tablespoon black peppercorns [+]
1 gallon ice water
2 onions, quartered [+]
6 sprigs thyme [+]
6 sprigs rosemary [+]
4 sage leaves [+]
canola oil, for coating [+]
2 carrots, cut into large pieces [+]
2 celery stalks, cut into large pieces [+]
kosher salt and ground black pepper [+]
1. Begin thawing the turkey 2-3 days before preparing. For the brine, combine all ingredients in a large stockpot and bring to a boil, stirring occasionally. Remove from heat and cool to room temperature, store in the refridgerator until the night before you plan to roast the turkey.
2. The night before, combine the brine and ice water in a 5-gallon bucket. Wash and dry the turkey, ensuring the innards have been removed. Place breast-side down in the bucket, submerged in the brine. Store in the refridgerator overnight.
3. Preheat the oven to 475 degrees F. Remove the turkey from the brine and discard. Rinse the turkey and pat dry. Season the inside of the cavity and and stuff with half of the onions and the herbs.
4. Tuck the wing tips underneath of the body and tie the legs with kitchen twine. Coat the skin liberally with canola oil and season.
5. Place the turkey on a greased rack in a large roasting pan. Scatter the remaining onions, carrots, and celery in the pan
5. Insert a thermometer into the thickest part of the breast. Roast the turkey for 30 minutes then reduce the oven temperature to 350 degrees F. Roast for another 1 1/2 hours or until the internal temperature reaches 162 degrees F. Remove from the oven and let rest for 20 minutes loosely tented with foil.
Get on with your gravy!
A young cook from Minnesota, she is gluten-free and has shared many delicious, healthy, and gluten-free recipes. This was great for our campaign with Generation Rescue as many autistic children are on gluten and casein free diets.