Classic Roast Turkey

Classic Roast Turkey Directions

2 gallons cold water

1 cup kosher salt

1 cup granulated sugar

6 bay leaves

1/2 cup lemon juice

1 turkey, 12-15 pounds

Cleo’s Arbequina Extra Virgin Olive Oil

Cleo's Tuscan Herb Chef Salt

Combine all the water, salt, sugar, bay leaves and lemon juice in a container large enough to hold the turkey. Add the turkey and refrigerate at least 6 hours or up to 3 days.

Preheat oven to 350 degrees F. Remove turkey from brine and pat it dry with paper towels. Rub the turkey generously with the olive oil and coat with the Tuscan Herb Chef Salt. Transfer the turkey to a roasting pan with a rack and tie the legs together over the breast. Cook turkey for about 17 minutes per pound, basting every 30 minutes or so. If any part of the turkey gets too brown towards the end of cooking, shield with pieces of tin foil. When the turkey is done, juices should run clear from the breast and the legs should pull away from the bird easily. Remove from the heat and let rest for at least 20 minutes before carving.


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