Brined Wild Mushroom & Sage Olive Oil-Basted Turkey

Ingredients

• 1 whole turkey, approximately 12 pounds, fully thawed and not pre-brined

Brine

• 1½ cups kosher salt
• 2½ gallons cold water

Roasting

• 3 tablespoons Wild Mushroom & Sage Infused Olive Oil, divided
• 1 tablespoon freshly ground black pepper
• ½ to ¾ cup chicken stock, as needed

Directions

Brine the Turkey

1. Combine the kosher salt and cold water in a container large enough to hold the turkey. Stir until the salt dissolves.
2. Remove the neck and giblets from the turkey.
3. Submerge the turkey completely in the brine. If it floats, place a plate on top and weigh it down with cans or another heavy item.
4. Cover and refrigerate for 12 to 24 hours. The turkey must remain refrigerated throughout the brining process.
5. Remove the turkey from the brine and discard the brining liquid. Pat the turkey thoroughly dry with paper towels.

Roast the Turkey

1. Preheat the oven to 400°F.
2. Rub 2 tablespoons of Wild Mushroom & Sage Infused Olive Oil evenly over the turkey’s skin.
3. Sprinkle the black pepper over the skin and inside the cavity.
4. Tuck the wing tips beneath the turkey and loosely tie the legs together.
5. Place the turkey breast-side up on a V-shaped rack inside a roasting pan. Loosely tent the breast with aluminum foil.
6. Transfer the turkey to the oven. Rotate the roasting pan 180 degrees every 30 minutes to encourage even cooking.
7. After approximately 1 hour, remove the foil from the breast.
8. Combine ½ cup warm chicken stock with the remaining tablespoon of Wild Mushroom & Sage Infused Olive Oil. Baste the turkey with the mixture.
9. Continue roasting, adding a little additional stock to the pan if needed. Loosely cover any areas that begin browning too quickly.
10. Begin checking the temperature after approximately 1½ hours. The turkey is ready when a food thermometer registers at least 165°F in the thickest portions of the breast, innermost thigh and innermost wing without touching bone. USDA guidance
11. Total roasting time should be approximately 2 to 2¾ hours, although the temperature—not the clock—determines when the turkey is done.
12. Transfer the turkey to a carving board and let it rest for 20 to 30 minutes before carving.