A 2-3 day salt bath for the bird followed by a generous rub inside and out, then cooked to perfection and dressed on the plate to catch the eye then satisfy the mouth.. oh yes!!
1. Add all of the ingredients to a large pot or container (such as a cooler or brine bag) stir, stir, stir very well so that the salt dissolves.
2. Wash the turkey very well making sure no feathers are left on the skin and add the turkey to the brine. Leave it in the brine for at least 2-3 days in the refrigerator or in a cooler outside just make sure there is enough ice to keep the temperature below 40°F. (Use a plate to way down the turkey if it is not fully submerged.)
3. Once the turkey has been in the brine for at least 48hours, take it out of the brine and transfer to a roasting pan or an oven bag (recommended).
4. Make the Rub: Use one of the two rubs to rub all over the turkey, inside and under the skin. (Use a spoon to help separate the skin from the meat)
5. If you are keeping the neck, gizzard/heart, put those pieces inside the cavity, cut 2 green apples into wedges and stuff inside together with few stems of fresh thyme (optional)
6. Tie the legs with kitchen twine add at least 1 cup of the brine inside the oven bag. If you are not using an oven bag, add 3-4 cups of the brine to the bottom of the pan, cover with parchment paper and follow with foil on top. (the brine will steam underneath making the turkey stay moist then you can also use it to make gravy)
7. Refrigerate another night or let the turkey sit out for a few hours on the counter prior to baking depending on when you need the turkey.
8. Bake at 350°F for about 2 hours then bring the temperature down to 250°F and bake another 2-3 hours or until the internal temperature of the thickest part reaches 160°F.
Dress the turkey platter with any fruits or greens, they sure help the bird stand out even more on the table.