Classic Roasted RedBird Turkey

Ingredients

• 12 - 16 pounds unstuffed RedBird Farms Turkey

• 1 gallon vegetable broth

• 1 cup kosher salt

• 1/2 cup light brown sugar

• 1 tablespoon whole black peppercorns

• 1 1/2 teaspoons allspice berries

• 1 1/2 tablespoons candied ginger, chopped

• 1 gallon water, iced

• Ice

• Canola oil

Method

1. Combine broth, salt, sugar, peppercorns, allspice and ginger in a large stockpot and bring to a boil over medium-high heat. Stir until the salt and sugar are dissolved. Remove from the heat. Cool to room temperature and refrigerate overnight.

2. Combine the brine, water and ice in a 5-gallon bucket. Place the turkey, with the neck and giblets removed, breast-side down in the brine. If necessary, weigh down the bird to ensure it is fully immersed, cover and refrigerate or place everything in a cooler. Turn the bird once halfway through brining.

   Note: The plastic leg clamp may be left on during roasting as long as you are not deep frying your turkey. It is made of heat resistant nylon so it is safe at temperatures up to 500 degrees F.

3. Heat the oven to 325 degrees F. Remove the bird from the brine and rinse inside and out with cold water. Discard the brine.

4. Place the bird on a roasting rack inside a half sheet pan and pat dry with paper towels. Rub the bird with canola oil. Roast the bird on the lowest rack of the oven for 3-4 hours.

   Note: If your turkey is a different size, click here to view our turkey cooking time guide and tips.

5. While the bird is cooking, fold and shape a double thickness of aluminum foil into a closely fitting breastplate.

6. Insert thermometer into the deepest part of the thigh. The turkey is safe to eat once the temperature registers 165 degrees F.

7. Let turkey rest 20 minutes before carving.

8. Serve with roasted potatoes, green beans, and your favorite Thanksgiving sides!