Brined and Roasted Whole Turkey for 8 People

Ingredients and Weight:

• 1 whole turkey (12-14 pounds)
• 1 gallon water
• 1 cup Kosher salt
• 1/2 cup brown sugar
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried sage
• 1 teaspoon black peppercorns
• 1 orange, zested and juiced
• 1 lemon, zested and juiced
• 1 tablespoon olive oil
• 1 tablespoon butter, melted

Preparation Time:

• 24 hours (brining)
• 1 hour (preparing)

Cooking Time:

• 3-4 hours (roasting)

Difficulty Level:

• 3/5

Preparation Method Steps:

1. In a large container, dissolve the salt and brown sugar in the water to create a brine. Add the thyme, rosemary, sage, peppercorns, orange zest, lemon zest, and orange juice. Stir well.
2. Submerge the turkey in the brine, ensuring it's completely covered. Refrigerate for 24 hours.
3. Preheat oven to 375°F (190°C).
4. Remove the turkey from the brine and rinse thoroughly with cold water. Pat dry with paper towels.
5. In a small bowl, combine the olive oil, melted butter, lemon juice, and any remaining herbs from the brine. Season with salt and pepper.
6. Brush the turkey all over with the herb mixture.
7. Place the turkey in a roasting pan and roast for 3-4 hours, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the thigh.
8. Allow the turkey to rest for 30 minutes before carving and serving.

Nutritional Information:

• Calories: 500 per serving
• Fat: 20g
• Protein: 50g
• Carbohydrates: 30g

Dish Characteristics:

• Herb-infused and juicy turkey
• Perfectly roasted golden-brown skin
• Comforting and classic holiday dish

User Comments:

• "The best turkey I've ever had! The brine made it so moist and flavorful."
• "The perfect centerpiece for our Thanksgiving dinner. Everyone loved it."
• "Easy to follow recipe that turned out stunningly delicious."

Special Precautions and Tips:

• Be sure to thaw the turkey completely before brining.
• Use a food-grade container for brining, such as a large plastic bucket or stockpot.
• If you don't have a meat thermometer, insert the tip of a sharp knife into the thickest part of the thigh. The juices should run clear when the turkey is cooked through.
• Let the turkey rest before carving to allow the juices to redistribute, resulting in a more tender and juicy bird.