This is the final post of our countdown. It ends with the center piece of Thanksgiving, the turkey.
- 2 cups of brown sugar
- 1 cup of kosher salt
- 1 stick of butter
- 1 large onion
- 3 apples
- 4 carrots
- 1 cup of turkey stock
- 1 bundle of fresh rosemary, sage, and thyme
- 1 package of bacon
The Wednesday night before Thanksgiving, brine your turkey in a mixture of brown sugar, kosher salt, and water. In the morning remove your turkey from the brine mixture and rinse it off with cold water. Pat it dry and place it in a baking pan.
Preheat your oven to 350 degrees. Rub the turkey with butter and season with pepper. Stuff the turkey with the sliced onion, apples, and carrots; arrange the remaining around the turkey in the pan. Place a stick of butter inside the turkey. Pour the turkey stock in the pan around the turkey.
Place the turkey in the oven and use the bundle of herbs to soak up the juices in the pan and bast the turkey every 30 minutes. After 2 hours lay the bacon strips over the top of the turkey. After basting for the last time lay the herbs on top of the turkey. Remove from the oven when the turkey reaches 165 degrees.