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    Roast Turkey
    1 14-16 lb hen
    brining solution (homemade or store bought)
    Poultry herbs (6 rosemary sprigs, 6 sage springs, 
                   6 thyme sprigs, and 6 oregano sprigs)
    1 each orange, lemon, onion, and apple
     1. Prepare a brining solution or purchase a premade solution.
     2. Mix in a plastic container until dissolved.
     3. Use a fresh or completely thawed turkey and wash the bird inside and out and
        remove the giblet bag and neck. 
     4. Place the turkey in the brine solution and cover and chill for 6 hours. 
     5. Remove the turkey from brine, rinse inside and out under cold running water. 
     6. Pat dry with paper towels.
     7. A few minutes before roasting, heat oven to 500 degrees. 
     8. Cut orange, lemon, onion, and apple into wedges. 
     9. Place bird on roasting rack inside wide, low pan and add wedges and herbs in
        to cavity.
    10. Tuck back wings and coat whole bird liberally with canola oil.
    11. Roast on lowest level of the oven at 500 degrees F. for 30 minutes. 
    12. Remove from oven and cover breast with double layer of aluminum foil, insert
        probe thermometer into thickest part of the breast and return to oven.
    13. Reduce temperature to 350 degrees F. Set thermometer alarm to 161 degrees.
    14. Let turkey rest, loosely covered for 15 minutes before carving.
    **A 14 to 16 pound bird should require a total of 2 to 2-1/2 hours of roasting. 
    ***Left over turkey can be made into Adobe Wraps, Enchilada, or White Chili