Brine the Turkey

Prepare the Brine: Place all brine ingredients (listed to your right) in a large saucepan, bring to boil, reduce heat and simmer for 10 minutes. Place defrosted, washed and clean turkey in brine and cover. Let sit for 24 hours. You can also add lemon or herbs to your brine mixture.

Prepare the Dressing

Prepare the Dressing: Just before turkey is ready to be removed from brine, it is time to prepare the stuffing. Cook and crumble bacon on skillet. Drain fat. Add other stuffing ingredients (listed to your right), sauté for 1 minute then stir into stuffing. Set aside.   You can replace the bacon with farmer's sausage. Set aside.  

Stuff the Turkey

Preheat the oven to 350 Degrees. Dry turkey with paper towels. Rub the cavity with 2 tablespoons of vegetable oil. Pack the cavity loosely with the stuffing, ensuring it gets into the neck area.  Refridgerate remaining stuffing for later. Baste the turkey with melted butter.  Cover with foil or roaster cover.

Bake the Turkey

Bake the Turkey: The secret to a juicy turkey is first the brine and second the basting - lots of it. Baste with melted butter or olive oil every 1/2 hour. You can also use the pan drippings for basting. You will need to cook about 12 to 15 minutes for every pound of turkey. About half hour before the turkey is done, remove the cover and allow to brown to your liking. If using a thermometer to determine if done, it should read 180 degreesF

Plate the Turkey

Plate the turkey: When the turkey is done, remove from oven. Do not over bake. Allow to cool and then scoop out stuffing. Ensure all stuffing or as much as you can get, is removed and placed in serving dish. With help, move turkey by grabbing both ends of the rack, lifting turkey and gently sliding onto turkey dish. If you generally slice the turkey prior to plating, then move turkey unto solid surface and slice, then plate. Garnish and Enjoy!