Roast Turkey ala Nita

Tip: A large inexpensive ice chest is a good place to brine your turkey!
You will also need a large roaster to cook the turkey in. Nita

1 (14 to 16 pound) frozen turkey

Prepare Brine Method 2

1 cup table salt dissolved
in 2 gallons ice cold water

Remove package of "giblets" from cavity of turkey or neck area of breast.
Wash giblets separately in cold water and refrigerate. IF it is still
there, cut

off small green gall sac from liver, being careful not to break or rupture
it. It is VERY bitter! Wash turkey inside and out with cold water. Place
thawed turkey, breast side down, in a clean 5 gallon bucket. Pour brining
water over it. Cover and place in a cool place for about 2 hours, or
refrigerate for up to 8 hours. Turn turkey once, half way through
brining. Go to Remove turkey below and proceed

Prepare Brine Method 2

1 cup table salt
1/2 cup dark brown sugar (optional)
1 gallon water
4 cubes Knorr chicken bouillon cubes, dissolved
1 gallon ice cold water

Combine all ingredients, except ice water, in a stockpot, and bring to a
boil. Stir to dissolve bouillon cubes. Remove from heat. Cool and
refrigerate several hours or until thoroughly chilled. Combine chilled
mixture and ice water in a clean 5-gallon bucket. Place thawed turkey
breast side down in brine. Cover and place in cool place for about 2
hours, or refrigerate for up to 8 hours. Turn turkey once, half way
through brining. Remove turkey from brine to clean sink. Discard brine.
Rinse turkey inside and out with cold water. Drain turkey well and pat
dry. At this point, either wrap turkey tightly in foil and refrigerate if
cooking later, or proceed. When ready to bake turkey, place it on a
roasting rack inside wide, low roasting pan. Move one shelf in oven to
lowest position. Remove any others. Preheat oven to 500 degrees.

Aromatics

1 apple, cored and wedged
1 cinnamon stick (or 1/2 teaspoon ground cinnamon)
1 clove fresh garlic, crushed, peeled, minced
1 cup water
1/4 cup butter
1 teaspoon Herbs Provencal
Or,
a mixture of: basil, parsley, oregano, etc... NO SAGE! Italian Herbs will
do.
salt & black pepper
1/2 cup butter, melted

Combine apple, cinnamon stick or ground cinnamon, minced garlic (optional)
and cup of water in microwave safe dish. Microwave on high for 4 minutes.
Add
1/4 cup butter. Cover and microwave on high for another minute.
Remove from microwave and allow to cool a couple of minutes, add herbs.
Salt and pepper turkey well on inside and out.
Add microwaved ingredients to turkey cavity.
Tuck wings back and coat whole bird liberally with melted butter.
Roast on lowest level of the oven at 500 degrees F. for 30 to 40 minutes
until golden brown.
Remove from oven and cover breast with double layer of aluminum foil.
Return turkey to oven, reducing temperature to 350 degrees F.

A 14 to 16 pound turkey should require a total of 2 to 2 1/2 hours of
roasting (including the time roasted at high heat). Check temperature of
thickest
part of breast with meat thermometer. Roasting temperature should reach
161
degrees F.
Remove turkey from oven and let turkey sit or "rest", loosely covered with
foil for 15 minutes before carving.
Yield: 8 to 12 servings

Nita Holleman
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