Brine

• 1 gallon chicken broth
• 1 C salt
• 1/2 C brown sugar
• 1 T pepper corns
• 1/2 T allspice berries
• 1/2 T candied ginger (optional)
• 1 gallon ice water

Turkey (cook in oven bag)

• 1 white onion, quartered
• 6 carrots, peeled
• 3 stalks celery, trimmed
• 1 12-lb. turkey
• 2 Tbsp. coarse sea salt
• 1 Tbsp. freshly cracked black pepper
• 1 tsp. paprika
• ¼ cup butter
• ½ cup chopped fresh sage
• 6 sprigs fresh thyme
• Fresh sage leaves, oranges, and/or blood oranges (optional)
• Turkey Gravy

Brine Turkey (6-8 hours)

1. Bring all brine ingredients (except ice water) to boil.
2. Cool completely.
3. Add ice water.
4. Place turkey, breast side down, into bath. Rotate half way through.

Roast Turkey

1. Preheat oven according to oven bag directions. Place onion, carrots, and celery in the bottom of a large roasting pan. Pat the outside and cavity of the turkey dry with paper towels. Place the turkey in a pan on top of the vegetables. In a small bowl combine salt, pepper, and paprika. Season the cavity of the turkey with one-third of the salt mixture. Fold wing tips under turkey.

2. Melt butter in a small saucepan over medium about 2 minutes or until edges begin to turn golden. Add sage and thyme; cook and stir for 1 minute. Using a slotted spoon, transfer sage and thyme to the cavity of the turkey. Tie turkey legs together using 100%-cotton kitchen string. Brush butter over the outside of the turkey. Sprinkle the remaining salt mixture over the turkey.

3. Roast turkey in oven bag according to oven bag directions. Tent turkey with foil and let stand 10 to 15 minutes before carving. If you like, serve turkey on a platter and garnish with fresh sage leaves and halved or quartered oranges. Serve with Turkey Gravy.

Turkey Gravy

1. Drain turkey drippings from the roasting pan. Skim fat from drippings. Add enough butter to the fat to equal ¼ cup. Add enough chicken broth to strained drippings to equal 2 cups. In a large skillet whisk together the fat and ¼ cup all-purpose flour. Cook and stir for 1 minute. Add drippings. Cook and stir until thickened and bubbly. Remove from heat and stir in 1 tsp. fresh thyme leaves. Season to taste with kosher salt and pepper. Serve immediately with turkey.