If you’re up for it, you can even follow along here, and we can roast a turkey together.  Here’s an outline of how I’m gonna do it.

The Turkey-Frozen, 15 to 18 pounds, begin the thaw on Saturday the 22nd.

The Brine-I will be soaking the turkey in brine 1 hour for every pound of turkey.  My brining will begin at 2:30 in the afternoon Wed the 26th in a cooler.  The Brine will consist of 1 cup of salt and 1/2 cup of sugar for every gallon of water I use (4 or 5 gallons probably) and rosemary stems.

The Butter-I’ll chop up some rosemary (lots of rosemary) and mix it with a pound or more of butter.  I’ll stuff this butter under the skin of the turkey around the breast.  Completely encasing the breast in butter.  (This recipe is NOT healthy)

The stuffing-In the cavity of the bird I will not place actual stuffing, that is not safe.  I wil place chopped carrots, clerey and onions in there though.  Flavor.

The Basting-I will baste it with melted butter fully covering it with butter before putting it in the oven.  I will put it into a 425 degree oven, breast down and immediately turn it down to 350 degrees.  I will let it cook for 2 and 1/2 hours.  Then I will take it out and baste it with more butter.  I will put it back in the oven, only to take it out again every 45 minutes to baste until it is done.  I will turn the turkey with the breast facing up for the last hour of cooking. All of this will lengthen the cooking time, but will make it nice, brown and crispy.

The Resting-I will let it rest at least 20 minutes before a knife touches it.

Ok, that sounds strict, but it works I promise.  Why not try it?