Ingredients
12 pounds Turkey (fresh if possible)
2 cloves Garlic
1 teaspoon Kosher Salt
1/4 cup Herbs, chopped, equal portions sage, rosemary, parsley, oregano
1/4 head Yellow Onion
5 tablespoons Flour
3/4 cup Butter
Preparation
Mix up turkey brine: 3 qt water, 1 qt apple cider, 1 tablespoon peppercorns, 2 bay leaves, 1/4cup Kosher salt, Bring to boil, cool completely, pour over turkey in a bag, refrigerate 2 days, drain before cooking turkey.
Mash garlic cloves and salt to a paste. Mix in butter & chopped herbs.
Pat the turkey dry and loosen the skin on the breast and legs
Put 2/3 of the herb/butter mix under the loosened skin and massage it to get it distributed as evenly as possible. Reserve rest of butter for gravy.
Preheat oven to 450. Put turkey on a rack in roasting pan.
Put 1/4 of an onion, plus some sprigs of parsley, sage, oregano, and rosemary, tied together, into the turkey cavity.
Tie legs and tuck wings. Sprinkle outside of turkey with salt and pepper.
Tent the turkey with foil. Put 2 cups water in pan
Roast for 2 hours, turning pan after hour and adding another cup of water.
Roast until thermometer in thigh reads 175
Drain juices out of inside of turkey and set aside, tented with foil. Rest for 1/2 hour before slicing
Mix 5 T. flour with remaining butter and brown in heavy skillet. Make gravy with roasting pan juices and butter/flour mix
