Herb Roasted Turkey

This is the turkey I have made for the past few years. I love it. I was one of those few who never understood the draw of turkey at Thanksgiving. This recipe fixed the problems I have with it.  The texture is awesome and the flavor is amazing. Seasoned rub + aromatics + brine + high temp to begin, then lowered = DELICIOUS.

First, brine the turkey overnight. 2 gallons of water + 2 cups kosher salt. Add the turkey to the brine and soak it overnight in the fridge.  The only problem with brining, is that you can't use the pan drippings to make gravy. Otherwise, your gravy is REALLY salty. Trust me. Been there, done that. Maybe you could use less salt for the brine, but the pan drippings are still going to be much more salty and seasoned than you're used to.  I have heard that as long as you still season the turkey with the recipe that follows, it will still be great, but I haven't tried it. If you do, let me know.

1 12 lb turkey, brined overnight
1 dried ancho pepper
1 celery stalk
3 large, fresh sage leaves
1 fresh bay leaf, or 2 dried
2 sprigs fresh thyme
3 large shallots
1 tsp cumin seeds, whole
2 TBSP dried sage
1 TBSP ground cumin
2 TBSP ground pepper
2 TBSP dried thyme
2 TBSP kosher salt
1/2 cup olive oil

Preheat oven to 425. Remove turkey from brine and pat dry inside and out. For the aromatics, tie together celery, fresh sage, thyme sprigs, and bay leaf into a bundle and place inside body cavity along with the ancho pepper and shallots. Mix ground cumin, pepper, dried thyme, dried sage, and salt with olive2 oil. Carefully loosen turkey's skin without tearing from the breast and legs, and massage oil and spice mixture all over and under the skin. Tie the end of the drumsticks together over the body opening and tuck the wing tips underneath. Place on roasting rack in large roasting pan and roast in oven for 30 minutes.

REDUCE oven temp to 350 and continue to roast for another 2 - 2 1/2 hours, basting every 30 minutes until thigh temp registers 170. Remove from oven and let turkey rest on serving platter for 15-30 minutes (while finishing prep or making gravy).

NOTE:  I have NEVER had to leave  the turkey in for the whole three hours. After the initial 30 minutes, mine is often done after an additional hour and fifteen minutes to 1 1/2 hours I think. I always have intentions of making a note on the recipe, but I always forget to. Anyway, plan to check the temp after it's been cooking for 1 1/2 hours (total time)

I think a 12 lb turkey is a perfect size. We haven't had giant get-togethers, but a smaller turkey has always been enough for us and whoever we have over. If you have a larger turkey, obviously it will need additional roasting time.