traditional Turkey

​brine: 

2 cups salt

6 lemons, juices and fruit with salt

Water to cover the Turkey 

This should be done overnight for best results 

Once out of the brine and dried…

3 tablespoons butter

Himalayan salt (about 1 T)

Pepper

Set oven to 400. Place Turkey back up to start and slip little pats of butter under the skin. Sprinkle with salt and pepper. Bake for 30-40 minutes then remove and cool. 

Flip the bird! 

Stuffing

1 minced onion

2 minced celery stalks

1 minced carrot

3 T. Butter

1lb sweet pork sausage

3 eggs

2 loaves of cubed stale bread

1 T poultry seasoning 

1/2 cup chopped parsley 

1 T. Thyme leaves

1 tsp smoked pepper

Melt butter and sauté the veggies for several minutes. Add pork and brown. Add herbs and eggs to the bread and blend manually. Once veggie and pork is coolish, add to mix and toss.  Add enough Turkey broth to make stuffing malleable but not soggy. 

Stuff the bird holes.

Oven set at 350 now. Place stuffed bird in breast side up with remaining butter and salt pat. Cook for 20 minutes a pound minus the initial 30 above. Cover until last hour. Use injector to baste Turkey throughout!