Simple Roasted Turkey

For the brine:

-          2 gallons of water (more if needed)

-          ¾ cups kosher salt

-          1 tbsp. peppercorns

-          1 large onion, chopped into quarters

-          6 garlic cloves, smashed

-          Fresh Rosemary and Thyme (about 4 sprigs of each)

For the turkey:

-          1 (10 pound) turkey, fully thawed

-          5 tbsp. butter, softened

-          1 tsp. poultry seasoning

-          1 tsp. seasoned salt

-          ½ tsp. black pepper

-          3 stalks of celery, chopped into large pieces

-          1 large onion, chopped into large pieces

-          2 larger carrots, chopped into large pieces

-          2 cups chicken broth

Directions

Brine:

Mix all the ingredients together until the salt is fully dissolved in a large container that will hold the liquid and the turkey. If you choose, you can boil the mixture so that all the flavors can infuse into the water quicker, but make sure you cool it before adding in the turkey.

Turkey:

Rinse the turkey thoroughly and remove the neck and giblets pack from inside the cavity. Place the turkey into the brine and make sure that it is fully submerged in the water. Add more water if needed. Cover the container with the turkey in it and place in the refrigerator for 15 hours or overnight.

Preheat oven to 325 degrees. Remove the turkey from the brine and rinse thoroughly. Let the turkey sit out for one hour to come to room temperature after removing it from the brine. Pat the turkey completely dry with paper towels. Mix the poultry seasoning, seasoned salt, and black pepper together. Season the inside of the cavity with some of the seasonings. Smear the butter over the entire surface of the turkey. Sprinkle the remaining seasoning mixture all over the turkey. If you choose, you can stuff the cavity with stuffing or any type of aromatics you prefer. You may also put the turkey in an oven roasting bag.

Line the bottom of a roasting pan with the celery, onion, and carrots. Pour the chicken broth over the vegetables. Place the turkey on top of the vegetables, tucking the wing tips underneath it and tying the legs together with kitchen twine or even use some aluminum foil (Doing this helps make sure they cook evenly). Place the turkey into the oven and bake according to the chart below, basting every 30 minutes with the juices in the bottom of the roasting pan.

The turkey is done when the thickest part of the thigh reads 165 degrees.

When the turkey is done, let it set for a minimum of 30 minutes before cutting into it.

Notes:

• You may put the turkey in an oven roasting bag if you choose.
• You will have to adjust the recipe, if you use a larger turkey.