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1 large onion
1 stick of butter - room temperature
1/4 c. chopped fresh sage
10 sprigs of thyme
6 c. turkey stock
salt & pepper
The night before cooking, brine the turkey. Use 1 c. of salt for every gallon of water needed to cover the turkey completely. For this recipe I also add 3-4 sprigs of fresh sage that I crush in my hands to release the oils. Place the thawed turkey, breast down in the brine, making sure the liquid covers it entirely. Brine overnight or for at least 8 hours.
The day of, pre-heat the oven to 450 degrees. Remove the turkey from the brine, rinse with fresh water and pat dry with paper towels. Place turkey in roasting pan.
Combine chopped sage, thyme, salt & pepper with butter. Rub turkey all over, under skin and in cavity with herbed butter. Quarter pears and cut the onion into eighths. Place the pieces in the cavity and around the turkey. Pour the turkey stock into the bottom of the pan.
Roast the turkey at 450 for the first 30 minutes. Then lower the oven temperature to 350 and continue roasting for 20 minutes per pound (another 3 hours for a 10 lb turkey).
When the turkey is done, remove from oven, tent with foil and allow to rest for 20 minutes.
Carve and serve for your holiday meal.
Happy Thanksgiving & Buon Appetito!