Thanksgiving began as a tradition of celebrating that year’s harvest.  It is a feast of abundance shared with friends and family.  At the center of present day feasting is the bird of choice…turkey.  Whether baked, roasted or fried the humble turkey becomes the focus of most American holiday tables.

To brine or not to brine: The sole purpose of brining is to add flavour and moisture.  If you have never tried brining, join the converts because once you have taken the first bite you will be convinced.  Plan on brining one hour per pound, so it is best to start the night before cooking.  The turkey must be completely thawed with giblets, neck and such removed.

Begin with a clean five gallon bucket.  I have one that is designated for brining only. While on the subject of clean, remember that with turkey, as chicken, you have the “Salmonella Situation.”  Be careful handling raw poultry, making certain to wash your hands thoroughly before touching anything else.

To begin the brine, put a gallon of water in a large pot on medium high heat.  Add 1 cup sea or kosher salt, ½ cup brown sugar, ½ cup honey, 1 cup molasses, 1 cup soy sauce, 1 T. peppercorn.  Bring to boil, stirring until sugars dissolve.  Remove from heat.  Add 1 garlic clove and 1 onion, both halved, to brine.

Place 3-4 lbs. ice in bucket.  Pour brine over ice.  Place turkey, breast side down into brine.  Cover the turkey completely with 1-2 inches over, adding water if needed.  You must keep the entire container cool now.  If you have the space, place in refrigerator, if not a cooler will work.  Place entire bucket in cooler and cover with ice.  Watch that it stays cool, adding ice if necessary.

Leave at least 8 hours (overnight is fine).  However, don’t brine too long…remember one hour per pound maximum. Remove, rinse inside and out and dry thoroughly before proceeding. Discard brine.

Into the roasting pan:

Preheat oven to 350 degrees

To continue adding flavour and moisture, using your hands, gently separate the breast skin from the meat.  Add several tablespoons of butter under the skin, gently rubbing to cover the breasts. Salt and pepper turkey cavity then add 1 onion (quartered), 1 garlic clove (halved), 1 lemon (squeeze juice into turkey), fresh thyme and sage into cavity.

On outside drizzle with olive oil and rub over entire turkey.  Salt and pepper thoroughly.  On the roasting rack, make a bed for your turkey with quartered onions, carrots, celery stalks, sliced lemons and oranges.  Add some of these ingredients into the turkey cavity along with fresh herbs such as sage, thyme and rosemary. Add ½ cup broth or water to pan.

Roast for about 20 minutes per pound. If breast begins to brown too much, tent with foil for remainder of cooking time.  The temperature of the breast should be 170 degrees and the thigh 180 degrees.  Remove from oven and tent with foil for 15-20 minutes.  This will allow the juices to redistribute, being the final step to a perfect Thanksgiving turkey.

Strain juices for gravy or future stock.

Cook’s note:  I often use a turkey roasting bag placed in the pan to help maintain moisture.  If bird is not browning enough, slit bag for last thirty minutes.