I keep running into people asking questions about turkey.  Here is my recipe that I will be using this week.  Make sure you use a thermometer to see that the turkey is cooked to the right temperature (180*).  If you must put stuffing into the bird, make it on the side and while the turkey rests, stuff it with your cooked stuffing.  Keep everyone healthy--no food poisoning!!  Happy cooking!

Turkey                                                        Yield: 14 servings

1 turkey (14-16 lbs)                                   Brine: 1 cup salt

¼ cup butter, softened                                water to fill your bag or bucket

1 tsp salt

¾ tsp fresh cracked pepper

Fresh sage and parsley                              Gravy: 1 Tble butter

2 cups Champagne                                                1 Tble all-purpose flour

2 medium onions, chopped

1 ½ cup minced fresh parsley

2 cup beef broth

½ tsp dried thyme

1.)    In a bucket or large plastic bag, stir in the salt with the water.  Submerge the turkey in the water and place in the fridge.  Let sit for up to 24 hours, or at least 8 hours.  Don’t forget to fish out the giblets from inside the turkey!

2.)    Preheat oven to 325*.  Remove the turkey from the brine.  Pat it dry with paper towels.  In a small bowl combine the softened butter, salt and pepper.  Rub the butter mixture over the outside of the turkey.  Sprinkle the sage and parsley on top of the turkey, or make small slits in the skin of the bird and place the fresh spices under the skin.  Tuck the wings under the turkey and tie the drumsticks together.  Place on a rack in a roasting dish breast side up.

3.)    Let the bird cook for 45 minutes.  Place the chopped onions, parsley, beef broth and thyme in the roasting pan.  Cover the bird with a big square of cheesecloth.  Carefully pour in the Champagne (I usually have it at room temperature).  Bake for another 3 hours or until a meat thermometer reads 180*, basting every 30 minutes. If the bird starts to brown, cover loosely with foil. Cover and let stand for 20 minutes before carving.

4.)    To make the gravy:  Strain the drippings into a small bowl. Melt the butter in a saucepan.  Stir in flour until smooth and gradually add in the drippings.  Bring to a boil and let cook for 2 minutes or until thickened.  You will have about 2 cups of gravy from a 14 lb. bird. If you want to use the giblets for gravy, sauté them in butter until browned.  Then, add in the flour and make your gravy.