Gary B's Thanksgiving Turkey Recipe

Gary B's Thanksgiving Turkey Recipe (with Abbie's tweaks)

Ingredients & Materials Needed:
1 Organic Fresh Turkey
1 cooler with ice
1 roasting pan with grate
1 brine-ing bag (or can use a clean trash bag if in a pinch)
1 package Turkey Brine Mix from World Market (Cost Plus)
1 cup white wine (preferably a sweet wine)
1 lb baby carrots (or carrots sliced 1/2 inch thick or more)
3 or 4 yellow and/or green squash, sliced into 1/2 inch circles
2 sticks butter (don't melt them, keep as sticks)
1 meat thermometer
2 jars pre-made gravy
1 Strainer
1 Saucepan
1 Turkey-sized Serving platter (for the bird)
1 Serving Dish (for the veggies)
1 Gravy Boat (for the gourmet gravy)


Instructions:
2 days before Thanksgiving
1) Boil the brine mixture in water (read instructions on the bag) - to evenly disperse the salt. Let the brine mixture COOL.
2) Put turkey into brine bag with the brine mixture, add more water so that Turkey is covered in the mixture.
3) Place turkey into the cooler with ice, but ensure the brine/water is a buffer between the Turkey and the ice in the cooler.  The turkey should not actually touch the ice. 
4) Let it brine for 48 hours.  The turkey needs to stay below 40 degrees during this time, for food safety.

Thanksgiving morning
5) Line the roasting pan with the veggies - grate should fit on top of the veggie mix, pour the wine over the veggies
6) Preheat oven to 325 degrees.
7) Take Turkey out of the brine, and rinse off all the salt/etc.
8) Place Turkey BREAST SIDE DOWN on the grate.  You will want to leave it breast-side-down for 2/3s of the cooking time.  The reason is, the breasts will be all moist and juicy this way.
9) Roast Turkey in the oven (note times below)
10) Approximately 2/3s into the cooking time, you will need to turn the turkey over.  Breast-Side-UP.  It may be difficult to turn the turkey.  ask for help if needed.
11) Roast Turkey breast-side-UP for the remaining 1/3 of the time. Run stick of butter along the Turkey breast and sides so the skin crisps up nicely.  If you feel the skin is too crisp and you are afraid it may burn, then you may use foil and tent-it over the top of the turkey.  If you feel you missed a spot, you can add more butter.  Check on the turkey every 30-45 minutes to apply more butter as needed.
12) Use Meat Thermometer to determine when the turkey is done cooking.  The breast should be approximately 170 degrees, the thigh should be approximately 180 degrees.
13)  Move Turkey onto a platter for carving.
14) Place strainer over the saucepan and poor the cooked veggies and Turkey drippings/juices over the strainer, set veggies aside into a side dish -cover to keep warm, the juices will now be in the saucepan.
15) Put gravy from jar, into the saucepan.  Heat, stir, simmer.  This will be your gourmet version of the gravy.
16)  Serve Turkey, Veggies, and Gravy.  Recommend gravy as topping for side dishes (such as Mashed Potatoes, Stuffing, etc).


here is an approximate turkey roasting timetable - compliments of Fabulous Foods.com

Unstuffed Turkey	Stuffed Turkey
8 to 12 pounds -- 2 3/4 to 3 hours 12 to 14 pounds -- 3 to 3 3/4 hours 14 to 18 pounds -- 3 3/4 to 4 1/4 hours 18 to 20 pounds -- 4 1/4 to 4 1/2 hours 20 to 24 pounds -- 4 1/2 to 5 hours	8 to 12 pounds -- 3 to 3 1/2 hours 12 to 14 pounds -- 3 1/2 to 4 hours 14 to 18 pounds -- 4 to 4 1/4 hours 18 to 20 pounds -- 4 1/4 to 4 3/4 hours 20 to 24 pounds -- 4 3/4 to 5 1/4 hours