The centerpiece of the American Thanksgiving table. Success relies on a wet brine to ensure moisture retention and a slow, low-temperature roast to perfectly cook both the delicate breast meat and the tougher dark meat.
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The Brine. In a large pot or bucket, dissolve salt and brown sugar in the broth/water. Submerge the turkey. Refrigerate for 12-18 hours .
Prep the Bird. Remove turkey from brine, rinse thoroughly, and pat completely dry with paper towels (crucial for crispy skin). Let it sit at room temperature for 1 hour .
Herb Butter. Mix softened butter with chopped sage, salt, and pepper. Gently loosen the skin over the turkey breasts and rub half the butter directly on the meat. Rub the rest over the outside skin.
Stuff and Truss. Stuff the cavity with the quartered onion and lemon. Tie the legs together with kitchen twine.
. Preheat oven to 325°F (160°C). Place turkey on a rack in a pan. for 3.5 to 4 hours , basting every 45 minutes with pan juices.
The Temperature Check. The turkey is done when a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). The juices should run clear.
Rest. This is mandatory. Tent the turkey loosely with foil and let it rest for at least 30-45 minutes before carving to allow juices to redistribute.
Make the Sauce. While resting, combine cranberries, sugar, and orange juice in a saucepan. for 10-15 minutes until the berries burst and the sauce thickens. Serve alongside the carved turkey.
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