Turkey

Ingredients:

• 12 cups of Water 

• 12 cups of Apple Cider Juice 

• 2 tbsp of black whole peppercorns

• 1 cup of sugar

• 3/4 cups of salt

• 1/2 of rosemary 

• 1/4 cup of thyme 

• 1/4 cup oregano 

• 1/2 cup smashed garlic

• 3 oranges (Sliced)

• 3 lemons (Sliced)

• 1 onion (Sliced)

Butter Compound: 

• 6 sticks of butter (room temp)

• 1/4 cup fresh parsley (finely chopped)

• 2 tbsp fresh rosemary (finely chopped)

• 2 tbsp fresh oregano (finely chopped)

• 2 tbsp fresh thyme (finely chopped)

• 2 tbsp minced garlic 

• 1/2 tbsp salt 

• 1/2 tbsp pepper 

• 1 tbsp smoked paprika 

• 1 tbsp garlic powder and onion powder

Materials:

• Cheese Cloth 

• Baster

• Meat Thermometer 

Recipe:

Brine: 

1. In a large pot, add in 4 cups of warm water and toss in the salt and sugar so it fully dissolves. 

2. Once it's fully dissolved, add in 12 cups of cold apple cider juice, the remaining 8 cups of cold water, black peppercorns, rosemary, thyme, oregano, smashed garlic, oranges, lemon, onion and give it a good mix. 

3. Add in the turkey and let it brine in the refrigerator for minimum 18 hours (I prefer 24hrs). 

4. Once it's done brining pat it completely dry and let it get to room temperature. 

Butter Compound: 

1. In a bowl add in the room temp butter, parsley, rosemary, thyme, oregano, garlic, salt, pepper, smoked paprika, onion powder, onion powder and mix until well combined. Set 1/3 of the butter compound aside.

2. Once the turkey is at room temperature separate the turkey skin from the meat and fill in with the butter compound (make sure to get it everwhere). Rub the remaining butter all over the turkey, be sure to get it on the back side. 

3. Fill the turkey with stuffing (i filled it in with more herbs and citrus). With cooking twine tie around the turkey, bring in the wings and tie the turkey legs.

4. Melt the remaining 1/3 of the butter compound and soak the cheese cloth and place it over the turkey. 

Cooking the Turkey: 

1. In a preheated oven of 325F put the turkey in the oven and cook until internal temp of the turkey is 165F. 

2. Baste the turkey with the melted compund butter that pools at the bottom of the pan every 30 minutes. 

3. Once the turkey is fully cooked, remove from the oven and gently remove the cheese cloth and let the turkey rest.