Now the main attraction... "The bird" as I call it. I was terrified the first time I cooked a turkey, I was so worried it would be dry and I would ruin Thanksgiving. It turned out to be one of the easiest and most flavorful things I have ever made.
*Depending on the size of your bird, adjust measurements appropriately.*
1 *14 lb* turkey (cleaned out with neck removed)
1 1lb jar of Williams-Sonoma "Apples and Spices" Turkey Brine
4 Tbs. extra virgin Olive oil
4 Tbs. grass-fed butter, melted
1-2 tsp. garlic powder
1-2 tsp. pepper
dash of salt (the brine is already salty, so go easy on the salt)
large roasting pan with a rack
styrofoam ice chest (something that will fit in the fridge)
injector, without seasoning in it.
1. Make sure turkey is thawed out completely.
2. Follow directions on the back of the brine jar.*
3. Place turkey and diluted brine in the Styrofoam ice chest and refrigerator for 36 hours, turning halfway through.
4. Preheat oven to 325.
5. Rinse turkey thoroughly, pat dry with paper towels and place on the rack inside the roasting pan.
6. Rub olive oil all over the outside of the bird. Then sprinkle with salt and pepper.
7. In a small bowl, whisk the melted butter, garlic, salt and pepper. Then fill injector with mixture.
8. Inject into bird. You want to stab deep into the meat and make injections all over the bird so the flavor is evenly distributed.
9.Tie the legs together with twine. Place in the turkey bag, tie off the bag and make an inch long slit on the top of the bag.**
10. Bake turkey 12 minutes per lb.
11. Remove from oven but keep the bag closed until ready to be carved.
*The brine bath is WORTH IT! BUY IT! You can make your own but this brine is perfectly paleo and tastes amazing. I have used this jar for a 28 lb. turkey and it was just as flavorful as a 14lb. bird.
**You can add 1 tbs. of coconut flour to the turkey bag, shake to coat inside of bag the pour out excess flour, to make sure the turkey does not stick to bag. I recommend doing this before cooking