Brined and Herb Roasted Turkey Receipe

This is a super easy and absolutely mouth watering way to cook a Turkey. I made it for Thanksgiving for a party of 15 people and they were all formerly turkey haters. Needless to say they are STILL ranting and raving about how awesome the turkey was. Super simple and you'll get a nice juicy turkey at the end that will leave your guests asking for helpings to take home.

Ingredients for Brine:

2 Cans          Chicken Broth
1 C               Salt
1/2 C            Brown Sugar
1 Tblsp         Black Pepper
1 1/2 Tblsp   Allspice
1 Gal            Ice
1/2               Rough Chopped Onion
1 Tblsp        Sage
1                 Brining Bag


Ingredients for Turkey:

Salt
Pepper
Rosemary
Garlic Granules
1 Granny Smith Apple
1 Onion
1 Green Bell Pepper
1 C Canola Oil
1 Tony's Cajun Butter Injection Kit
1 Roasting pan and Rack
Aluminum Foil

Directions:

Began thawing turkey in fridge according to thawing directions as indicated on the tag/packaging of turkey (usually 2-4 days in advance). 2 days before cooking day place all combine all brining ingredients except the ice into large stock pot and cook over medium heat until boiling then remove and allow to cool. Take this time to clean out your turkey and dress it up (cutting away neck skin and stretching the inner cavity. Once it is cool place the turkey in the brining bag and add in the stock mixture and ice. Seal the brining bag and place in your roasting pan (helps to contain spills in case bag tears) and place in the fridge for a minimum of 16 hours.
 On the day you cook take turkey out of the brine and pat it dry including the inside. Throw away brining bag. Preheat oven to 500 degrees. Stuff bird with quartered granny smith apple, quartered onion and
quartered bell pepper pinch of salt, rosemary, pepper and garlic. Hog tie birds legs together and tuck wings under bird in roasting pan on the roasting rack. Next take a basting brush and throughly coat the bird with canola oil. This allows it to brown beautifully and also helps the herbs to adhere to the bird while cooking. Take your injection needle full of the injection fluid and inject it into the front breast of each side of the bird, the thighs and directly into the side middle of the bird. Empty and access into the roasting pan along with the 2 cans of Chicken Broth. Take your rosemary, pepper, salt and garlic granules and sprinkle evenly over the whole bird. Tent aluminum foil over the bird and place in oven on the lowest rack for 30 minutes. Baste bird and lower temperature to 350 degrees and continue to cook for 3 hours and baste every 30 minutes. The last 30 minutes make sure to remove the foil and bast every 10 minutes. The bird MUST cook until the breast meat reached the temperature of 161 degrees.