Ingredients

The following ingredients have 4 Servings
  • 1 turkey
  • 2 c kosher salt
  • 2 gallons water
  • 1 apple (cut into 4 equal pcs)
  • 1 stalk celery (sliced)

Instruction

  • Remove turkey from packaging and remove giblets. Rinse well on inside and out.
  • In a large stock pot boil water and add salt so it dissolves, once achieved allow water to cool to room temp. Then add the turkey. Cover and refrigerate overnight.
  • When ready to cook preheat oven to 350 degrees and remove turkey from the brine. Rinse off.
  • Pat turkey dry and place in a roasting pan with the wings on the bottom and tucked under the bird.
  • Add apple and vegetables into the cavity of the bird.
  • Pour olive oil on top of the bird and generously season with salt and pepper all over.
  • Put turkey in the oven and cook according to the chart above or until the internal temp. is 165 degrees.
  • If the skin on top begins to brown too fast create a looser tent of aluminum foil over the top. When done allow to rest for at least 20 minutes before slicing
  • Timing = 10-18 lbs is 3-3.5 hrs, 18-22 lbs is 3.5-4 hrs, 22-24 lbs. is 4-4.5 hrs, 24-29 lbs. is 4.5-5 hrs