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Rosemary Roasted Turkey
November 28, 2004

The family really enjoyed this recipe - even the picky eaters claimed this was the best turkey they had ever tried. Count me in on the side of the briners - the previous reviewers suggest brining the turkey the night before; this really helped keep the turkey moist. Brine Recipe: 1 cup lemon juice 1 cup orange juice For each gallon of water needed to cover the bird, add 1 cup kosher salt and 1 cup brown sugar. A couple of sprigs of fresh rosemary and fresh basil 1 cup of peppercorns Just be sure to keep the turkey cool while the brine is working away to lock in the flavor. I double bagged the turkey and placed it in a large cooler surrounded with ice. Give the skin a chance to become crispy by taking the turkey out of the brine 2 hours before cooking, patting the turkey dry and allowing it to sit in the fridge.

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