This brine keeps the turkey so juicy and flavorful. Once you try this out, you'll be hooked.
|For the brine|
|Italian dressing||32 Ounce (Wishbone Italian Dressing)|
|Chicken stock||2 Liter|
|Onion||1 Large , quartered|
|For the turkey|
|Canola oil||1/4 Cup (4 tbs)|
In a large pot, pour in all the ingredients for the brine and place the turkey. Refrigerate for 18 – 24 hours.
Preheat he oven to 450 degrees F.
Next day take out the turkey from the brine and place in a roasting pan fitted with a rack. Tuck in the wings.
Pat dry with a paper towel and spread the canola oil all over the turkey. In the oven, place on the lowest rack and roast for 30 minutes.
Take out the turkey and cover the breast with a foil and pour in some water in the base. Turn e temperature to 350 degrees and cook for 60 minutes.
After 60 minutes, take out the turkey and remove the foil. Turn around the pan and roast for another 60 minutes or until the internal temperature reaches 160 – 165 C.
Take out the turkey and let it rest for some time before carving.
Serve the Turkey with some gravy.