the main event: thanksgiving bird

Confession: I have never made a turkey until this one.

Since it is now Monday, I can safely say I didn't give anyone food poisoning, and it turned out pretty well. First, I brined the turkey, using a modified version of this recipe. I left the turkey in the brine for 24 hours, rinsed clean, and let sit in fresh water for 15 minutes before patting dry.

You'll need:

12-13 lb turkey
1/2 lb thinly sliced prosciutto, chopped into pieces
3 large garlic cloves, minced
3 stems fresh rosemary, leaves only, minced
3 tablespoons ghee, melted
Approx 1-2 tablespoons sea salt
Half of a head of garlic
1/2 orange
butcher's twine

First, truss the turkey. Mix together the garlic and rosemary and spread under the skin over the breasts and thighs. Then place the prosciutto under the skin. Put any remaining garlic, rosemary, and prosciutto into the cavity of the turkey with the head of garlic and orange. Place in the refrigerator overnight. Immediately before cooking, cover the turkey with the melted ghee using a butter brush. Salt the entire turkey liberally. In an electric roaster, bake at 450 for the first 30 minutes, then lower the oven temp to 325 and cook for 2 hours, 45 minutes {I had a 12.8 lb turkey, and 3 hours was just a bit too long}.  Use a meat thermometer to check the meat temperature: the internal temperature should be 165 {to avoid food poisoning}. Allow the turkey to rest for 30 minutes before carving and serving.

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