The smell of a slow roasted Turkey roasting throughout the night is a fantastic smell to wake up to. A juicy and moist turkey in our house starts days before Thanksgiving with the selection of a fresh turkey, a beautiful brine, then a slow roast in the oven overnight.
INGREDEINTS FOR BRINE
1 17 pound turkey
3 orange peels
3 lemon peels
1 cup sea salt
1.5 tablespoon dried thyme
1/2 cup fresh sage leaves (if you do not have fresh sage use 3 T of dried sage)
2 bay leaves
1 gallon vegetable broth
1/2 cup red wine
1 tablespoon crushed dried rosemary
1 tablespoon dried savory
1 gallon ice water
DIRECTIONS FOR BRINE
Combine all of the above ingredients (expect for the ice) in a pot large.
Bring to a boil.
Let the brine sit until it reaches room temperature.
Strain
Once the mixture is room temperature add the ice.
Place a cleaned and dried turkey breast side down in the brine.
Refrigerator overnight.
Take the brined turkey out of the solution and drain off the brine, pat dry.
Now to prep the baking bag
INGREDIENTS FOR TURKEY
1 turkey-sized oven bag
1 tablespoon all-purpose flour
2 t thyme
2 t rosemary
2 t sage
2 t garlic powder
salt and pepper according to taste ( 1 t for each for me)
1 T poultry seasoning
3 T olive oil
4 chopped celery stalk
2 orange cut into wedges
2 carrot chopped in large pieces
4 cloves garlic peeled and cut in half
2 large yellow onion cut into quarters
1 apples cut in quarters
1/2 cup butter cut into pieces for rubbing under the skin
2 T unsalted butter inside the cavity of the turkey
2 sprigs of rosemary
2 sprigs of thyme
DIRECTIONS FOR TURKEY
Prepare the Turkey Oven bag by adding 1 T of flour in the bag and coat it completely. (Hold at the end and shake the flour around, dispose of excess flour when complete)
Rub the butter underneath the skin of the turkey.
Light drizzle the olive oil on the turkey and rub into the skin. (Do not forget the legs or underneath.)
In a small bowl combine thyme, rosemary, sage, garlic powder, salt, pepper and poultry seasoning. (Rub this mixture on the turkey, covering the entire turkey)
Gently press into the skin.
Tuck the wings under the bird if you are concerned about them getting too crisp.
Tie the turkey legs in front of the bird with twine.
In a medium bowl combine celery, oranges, carrots, garlic, and onions.
Open the oven bag and place 1/2 of the above mixture at the bottom of the bag.
Place the turkey on top of the chopped oranges and veggies.
Add the rest of the mixture to include the apples and 2 T of butter inside the cavity.
Place 1 sprig of thyme and rosemary on both sides of the turkey.
Seal according to instructions and bake according to weight.
17 pound turkey for 2.5 to 3 hours on 350 on the middle rack.
Let rest for at least 20-30 minutes before cutting.
Enjoy!
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