Favorite Turkey Recipe

Ingredients

• 1 10-pound turkey (not a self-basting type)

Brine

• 1½ gallons water
• 1½ cups pure maple syrup or maple-flavored syrup
• 1 cup coarse salt, such as sea salt or kosher salt
• ¾ cups packed brown sugar

Oil Rub

• ¾ cup olive oil
• 3 tablespoons minced garlic
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon chopped fresh basil
• 1 tablespoon Italian seasoning
• 1 teaspoon ground black pepper
• Salt to taste

Do-Ahead

1. For brine, in a 10-quart kettle combine water, syrup, salt, and brown sugar; stir to dissolve sugar and salt. Set aside.
2. Rinse turkey; remove any excess fat from cavity. Add turkey to brine in kettle. Cover; marinate in the refrigerator for 12 to 24 hours.

Day-Of

1. Preheat oven to 325 degrees F.
2. Remove turkey from brine. Drain turkey; pat dry with paper towels.
3. In a small bowl, mix the olive oil, garlic, rosemary, basic, Italian seasoning, black pepper and salt to make the oil rub. Set aside.
4. Remove any large fat deposits from the turkey. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
5. Using your hand, spread a generous amount of the rosemary mixture under the break skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
6. Tuck ends of drumsticks under the band of skin across the tail. If there is no band of skin, tie drumsticks securely to tail. Twist wing tips under the back.
7. Place the turkey on a rack in a roasting pan. Add about ¼ inch of water to the bottom of the pan.
8. Insert a meat thermometer into the center of an inside thigh muscle. The thermometer should not touch bone. Cover turkey loose with foil.
9. Roast turkey in preheated oven for 2¼ hours; cut band of skin or string between drumsticks so thighs cook evenly; remove foil.
10. Continue roasting until the internal temperature of the bird reaches 180 degrees F, about 45 minutes.
11. Remove turkey from oven. Cover and let stand for 15 to 20 minutes before carving.

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