10 pound whole turkey, fresh/thawed
1 ounce butter
1/4 cup extra light olive oil
Applewood smoked sea salt
Freshly cracked black pepper
Brine of choice
- If frozen, thaw the frozen turkey in the refrigerator. This may take about 5 days.
- Unwrap the turkey, leave the leg ties in place, but remove any innards from the inner breast cavity and the rear. You may place them in the trash, unless you need them for another dish. And pat the turkey dry with clean paper towels.
- Brine the Turkey for 11-12 hours, in a zip sealed brining bag, that is in a roasting pan, that you leave in the refrigerator while brining.
If you don’t have a zip sealed bag, you may have to put the turkey into a clean food safe bucket, and put that into the refrigerator. You can also use a large cooler with some ice.
- Take the turkey from the brine and pat the exterior dry with clean paper towels.
- Tie the wings to the body. So all limbs are tied in. If the legs did not come with a tie, tie the legs together. Any tie made of turkey skin will come apart during cooking, so that will not work.
- Heat the oil and butter in a saucepan on a cooktop at very low heat (100° F.), to mix them together.
- Coat the turkey with the mixture of butter and oil.
- Season the turkey.
- Place the turkey into the bake pan.
- Set the cooker to Roast, 360° F., 90 minutes cooking time.
- Press Start, to begin preheating.
- After preheating, place the pan on the lowest rack level.
- Allow the time to complete.
- Check the meat temperature in the breast and thigh are at least 165° F.