Turkey

• 1 13-19 lb turkey
• 2 Tbsp butter, melted
• 1/2 tsp table salt
• 1/2 tsp pepper

Apple Cider Brine

• 2 quarts apple juice or cider
• 6 quarts water - dissolve ingredients in 4 cup hot water, add cold water to total
• 2 cups kosher salt
• 2 cups packed dark brown sugar

Molasses Brine

• 8 quarts water - dissolve ingredients in 4 cup hot water, add cold water to total
• 2 cups kosher salt
• 1 cup packed dark brown sugar
• 1 cup mild-flavored molasses

Basic Brine

• 8 quarts water - dissolve ingredients in 4 cup hot water, add cold water to total
• 2 cups kosher salt
• 2 cups sugar

Savory Walnut Stuffing (Parade Magazine)

• 1/4lb (1 stick) cup butter or margarine
• 1 Tbsp ground sage leaves
• 2 tsp ground thyme or thyme leaves
• 2 1/2 cup (7 med stalks) thinly sliced celery
• 1 1/4 cup chopped onion
• 1 chicken or vegetable bullion cube
• 1/4 cup boiling water
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/3 cup grated Parmesan cheese
• 1/3 cup chopped parsley
• 1 1/2 cup coarsely chopped walnuts
• 1 14-16 oz bag stuffing cubes

Pan ingredients

• 1 can chicken broth, low sodium
• 1 carrot, cut coarse
• 1 onion, cut coarse
• 1 celery rib, cut coarse
• 2 sprigs of thyme
• 1/2 lemon (optional)

Gravy (optional)

• defatted pan juice from the turkey - cool and remove fat on top
• 1/2 cup white wine
• 3/4 cup chicken broth
• 3 Tbsp cornstarch

1. If frozen thaw turkey - 16lb turkey 84 hr in refrigerator prior to start of brining.
2. Remove the turkey's neck and giblets and reserve for another use.
3. In large pot or bucket mix brine ingredients. Mix the salt and sugar with hot water until they dissolve, add remainder of cold water. Place the turkey in the brine. Place the container in the refrigerator and allow to soak for 6 hours. When brining complete wash the turkey well inside and out under cold water for several minutes. The turkey may be brined the day prior to cooking and stored dry.
4. 2 hours before roasting, remove turkey and discard the brine.
5. 75 min. before roasting make stuffing: In large skillet heat butter until melted. Add sage, thyme, celery, and onion, saute 5-7 min. Add bullion cube and water, stirring to dissolve. Stir in salt, pepper, Parmesan cheese and parsley. In large bowl combine walnuts and bread cubes. Stir in herb-celery mixture.
6. Stuff turkey
7. Preheat the oven to 400 deg. Place turkey breast side down on V- rack covered with aluminum foil sprayed with nonstick cooking spray with holes poked in it in the roasting pan. Place string loops under turkey to aid in rolling and removing. Brush skin with melted butter and pepper. Add the chicken broth, carrot, onion, celery, and thyme to the bottom of the roasting pan.
8. Cook for 45 min. or until skin is nicely browned. Flip turkey over with breast side up. Butter and salt and pepper. Lower temperature to 325 deg. Every half hour add additional broth as required and baste turkey. Cover with aluminum foil as required to prevent burning of skin.
9. Cook until breast reaches 163 deg and thick part of thigh reach 170 deg. For 14 lb stuffed turkey in dark enamel pan this requires an additional 2 1/4 - 2 1/2 hr at 325 deg. for a total cook time of 3 - 3 1/4 hours. For a 20lb turkey the total cook time is 4 hr.
10. Allow cooked bird to rest for at least 30 min. prior to carving.
11. For gravy skim the fat from the drippings. Add the white wine and 1/2 broth. Set the roasting pan over 2 burners and bring the liquid to a boil stirring to loosen any brown bits. Pour into sauce pan. Mix the remaining broth and cornstarch together and stir into sauce pan. Bring the gravy to a boil, reduce heat, and simmer until gravy thickens.

Timing:

• thawing - 84 hr in refrigerator for 16 lb turkey
• brining - 6 hr. - may be done day prior to cooking
• total prep time - 1 1/4hr (turkey wash & dry + stuffing)
• 14 lb total cook time - 3 - 3 1/4 hr (45min 400deg + 2 1/2hr 325deg)
• 20 lb total cook time - 4 hr (45min 400deg + 3hr15min 325deg)
• Total time from brine removal to carving - 4 3/4 - 5 hr. for 14lb; 6 hr for 20 lb