1 10-12lb fresh turkey
Turkey Brine (William Sonoma brine mix with apple base)
Turkey Herb blend (William Sonoma)
1 stick of butter
2 Yellow Onions
2 Heads of Garlic
2 Celery Stalks
Handful of fresh Rosemary and Thyme sprigs
Freshly Ground Pepper
Kitchen twine, or strong cotton thread, and strong needle
24-36 Hours before you will be roasting your bird, start your brine. Follow the instructions on the brine jar, but substitute Buttermilk for Apple juice.
Pull out the neck and giblets, rinse out and drain the inside of the turkey, and quickly wash off the outside. Put the turkey back in your fridge while the brine cools enough to put in your turkey. I use my canning pot to brine my turkey, and turn it over every 8 hours or so.
Pull out of the brine, clean, and pat dry.
Mix your stick of butter with 1 Tablespoon of the turkey herb blend, and rub the compound butter all over the bird - under the skin and over the breasts, and massage it in everywhere. Season with salt and pepper under the skin as well. Let sit for a while while you prepare the vegetables for stuffing.
Quarter the onions, slice the garlic in half crosswise, rough chop the celery, and bruise the herbs.
Generously season the cavity with kosher salt, and freshly ground pepper, and stuff with the herbs, and vegetables. Fill it as much as you can, sew the cavity shut, and bind the legs.
Rub the outside of your turkey with canola oil, and sprinkle the entire surface with paprika, which will give your bird a beautiful golden brown crust.
Roast your turkey on a rack, in a roasting pan at 325 for 3 1/2 to 4 hours. Tent the turkey with tinfoil for the first hour, then remove.
Allow the turkey to rest, covered in foil for 30 minutes before cutting into it. And when you serve the Turkey, cut off the whole breast first, then slice it into pieces for serving.