Test Post

Instructions

1. Remove the giblet package from inside the cavity of the turkey and reserve for another use. If using a frozen turkey, thaw according to the instructions on the wrapper.
2. Carefully inspect the skin of the turkey and remove any pin feathers that may have been left. Set the turkey aside while making the brine.

To Make The Brine:

1. Using a stockpot or food storage container large enough to hold the turkey comfortably. Combine the water, salt, brown sugar and peppercorns over medium-high heat. Stir occasionally to dissolve the salt. Remove the brine from the heat when all the salt has dissolved, cool to room temperature, then add the cold water. 
2. Add the orange and lemon slices and the bay leaves. Place the turkey, breast side down into the brine and submerge. Place an inverted dinner plate on top of the turkey to keep it submerged. If necessary place additional weights such as a large can of tomatoes on top of the plate to keep the turkey submerged.
3. Cover the stockpot and refrigerate for 6 to 8 hours. 
4. Remove the turkey from the brine and discard the brine. Rinse the turkey well under cold running tap water. Be sure to rinse the inside of the cavity as also. 
5. Dry the outside of the turkey with paper towels, place on a large platter and refrigerate for 6 hours, or overnight to completely dry the outer skin. A dry skin will give you a crisp skin.

To Roast the Turkey:

1. Preheat the oven to 425° F. Remove the two upper racks from the oven, leaving the bottom rack at its lowest level. Set a V rack over a rimmed baking sheet.
2. Transfer the bird from the refrigerator to a workspace. Allow to come to room temperature, about 30 minutes while preparing it for roasting.
3. Tie the legs together with kitchen string. Tuck the wings back and under. Stuff the breast and main cavities with quartered oranges, lemons and bunches of fresh herbs. 
4. Brush the entire outside of the turkey with olive oil and place on the V-rack with the breast up. (see Note #6)
5. Insert a probe thermometer into the lower part of the thigh, without touching bone. Spray a piece of foil to fit the breast area and cover to protect from over-browning. 
6. Transfer the turkey to the oven and roast for 30 minutes at the 425°F, until the skin begins to brown and crisp. 
7. Reduce the heat to 325°F. and continue to roast. When the thermometer reads 170°F, about 2-1/2 hours, remove the turkey and transfer to a large serving platter. Do not tent. (see Note #7) Let the bird rest, for at least 30 minutes before carving and serving.
8. Get wild