|1 14- 16 pound fresh turkey, legs and wings removed||1 teaspoon salt|
|1 tablespoon canola oil||1 teaspoon pepper|
|1 tablespoon dry rubbed sage||1 teaspoon oregano|
|1/2 teaspoon granulated garlic||1 teaspoon thyme|
|1/2 teaspoon granulated onion||Zest of one lemon|
Remove the legs and wings from the turkey, or have your butcher do it. Reserve for stock.
Brine turkey for 12 hours. Rinse under clear cool water for 5 minutes, drain well and pat dry with paper towels.
In a small bowl, combine dried spices and lemon zest. Rub turkey with canola oil, lightly sprinkle rub on turkey, any extra rub place in cavity. Cover loosely, refrigerate for 30 minutes.
Remove from refrigerator and let rest on counter for 15 minutes.
Preheat oven to 425 degrees Fahrenheit while turkey is resting. In a large, deep baking pan, fitted with a rack, place turkey breast side down and roast for 35 minutes. Carefully turn turkey over and reduce heat to 375 degrees Fahrenheit. Continue to roast turkey for 1 hour 45 minutes or until temperature at the deepest part of the breast reads 170 degrees Fahrenheit. Make sure to check bird every 15 minutes after first hour has passed.
Take out of oven, loosely tent with foil, let rest in pan for 10 minutes. Carve and serve immediately.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf