Turkey

• 12 lb turkey
• Day before brine your turkey in:
• 2 cup water
• 2 cups kosher salt,
• 2 cups good whisky (optional)
• ¾ cup organic raw honey

Instructions

Mix all the ingredients together. Make sure your turkey it defrosted and that you remove the giblets and rinse your bird. Put the turkey in a large pot and pour your brine over your turkey. Put a lid on it and keep refrigerated for at least 24 hours. Making sure to take your bird out of the refrigerator at least an hour before the cooking process so it is at room temperature when you cook it the next day.

Prep your turkey:

4 tbls grass fed butter at room temp

3 sprigs of fresh rosemary and Thyme (I personally used dried thyme because I couldn’t find fresh thyme)

Juice from 1 orange

Mix all the ingredients together.

Preheat oven to 400.  Wash and dry the turkey with paper towels.  Place the turkey in your roaster breast side up.  Pull back the skin from the breast and in between the skin and the meat, place the butter, rosemary, thyme and orange juice mixture. Save some of the butter mixture to rub on the top of the bird too. Sprinkle the entire bird with sea salt and pepper.  Cover and roast for 20 minutes.  Lower the heat to 350 and cook for an additional 20 minutes per pound, uncovering the bird for the last 30 minutes to brown the turkey.  Remove and let rest for 20 minutes before carving.  Make sure you use a meat thermometer to ensure that your turkey is done