Oven Roasted Turkey
Serves 10 | 21 hours, 30 minutes

We mostly cook a whole turkey once a year, so let’s do it right. For this recipe we brine the meat to ensure juiciness and we dry the skin over night for that crispy skin you will love.


For the Turkey:
12 lbs. (5,448 grams) Turkey

For the Brine:
7 quart (1 mL) Water
1-1/2 cups (247 grams) Kosher Salt
1 cup (156 grams) Brown Sugar
3 each Bay Leaf
5 sprigs Thyme
2 Tbsp (8 grams) Peppercorns
6 each Garlic Cloves, crushed
Black Pepper, freshly cracked (as needed)

For the Sage Butter:
10 each Sage Leaves
1 cup (228 grams) Unsalted Butter
2 tsp (7 grams) Garlic Powder
Kosher Salt (as needed)

For the Aromatics:
1 each Orange
1 head Garlic
1/4 bunch Parsley

For the Basting:
1/2 cup (120 mL) White Wine, room temperature
1/2 cup (114 grams) Unsalted Butter, melted
1 tsp (3.5 grams) Garlic Powder


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