Combine first ten ingredients in a large pot and stir well until sugar and salt are dissolved. Set aside.
Double-line a very large (about 16-qt)bowl with two 13 gallon plastic bags. Opening one inside the other and draping excess plastic down around the sides of the bowl. May also use an ice chest with Ice in it.
Rinse your Turkey inside and out, then place Turkey in the prepared plastic-liined bowl.
Pour brine mixture over and around turkey.
Carefully draw up and gather tops of bags together, eliminationg air spaces above brining liquid. make sure to seal bags with twist-ties or clips.
Refrigerate turkey in brine for 18/24 hours.
( You can cut the amount of brine and container and do the very same thing for a Chicken making sure the Brine covers the Bird fully. Yummy.).
Take the Brined Turkey/Chicken out of the Brine and throw away the Brine.
Take next ingredients and mix well and after, Washing and Patting the Bird Dry. iT IS BEST TO WASH AND PAT DRY TWO TIMES. Rub with the mix.
In a preheated 350 degree oven and setting rack at lowest position.
Tuck the wings of the Turkey.
I stuff mine with onions, Garlic, Oranges sometimes even sliced Lemons. etc. You can even put Fresh Rosemary or Fresh Sage into the cavity. Use your imagination.
Tie legs loosely with Butchers String to keep the Stuffing Items from falling out.
Put Turkey/Chicken on a shallow rack in a hotel pan or a roasting pan deep enough to hold drippings.
Begin Roasting.
Then: BASTE BASTE BASTE WITH THE SAUCE. Stop Basting the final 20 minutes of cooking.
If the Turkey/Chicken browns too quickly, cover loosely with aluminum foil.
Cook for only 2-2 and 1/2 hours.
PUT A MEAT THERMOMETER INTO THE THICK PART OF THE THIGH. NOT TOUCHING A BONE.
REMOVE TURKEY AT 160 DEGREES. DO NOT USE THE POP UP IN THE TURKEY.
Pull Turkey out of oven and tent with foil for 20, (twenty mihnutes) minutes before serving or even cutting.
Turkey will continue to cook and will achieve the level of 180 degrees in the next 20 minutes.
Pulling the Bird out of the oven when the Pop-Up that is supplied with the bird, it will be 180 degreees, and when finished cooking during the resting stage, the bird will go as high as 200 or 210 in temperature.
Bingo, DRY MEAT.
After Turkey has been removed from pan, pour off accumulated fat from the roasting pan, Deglaze with white wine and add those fortified drippings to the gravy for more flavor.
The Sausage Dressing for this meal is located under my Turkey/Chicken Sausage Dressing Turkey/Chicken Sausage Dressing.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	908.58 Kcal (3804 kJ)
Calories from fat	360.52 Kcal
		% Daily Value*
Total Fat	40.06g	62%
Cholesterol	300.67mg	100%
Sodium	2612.76mg	109%
Potassium	1370.41mg	29%
Total Carbs	48.14g	16%
Sugars	42.51g	170%
Dietary Fiber	1.3g	5%
Protein	92.24g	184%
Vitamin C	15.8mg	26%
Iron	5.1mg	28%
Calcium	142.2mg	14%

Amount Per 100 g
Calories	97.79 Kcal (409 kJ)
Calories from fat	38.8 Kcal
		% Daily Value*
Total Fat	4.31g	62%
Cholesterol	32.36mg	100%
Sodium	281.21mg	109%
Potassium	147.5mg	29%
Total Carbs	5.18g	16%
Sugars	4.58g	170%
Dietary Fiber	0.14g	5%
Protein	9.93g	184%
Vitamin C	1.7mg	26%
Iron	0.5mg	28%
Calcium	15.3mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

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savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

21.3

Points
24

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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