The Matz Family Turkey Recipe
Staring Ginger their golden retriever
Prepare your brine solution: In a large pot, combine 1 gallon vegetable broth, 1 cup sea salt, ½ cup brown sugar, several sprigs of rosemary, sage, and thyme. Bring to a boil, stirring frequently to be sure salt and sugar is dissolved. Remove from heat, and let cool to room temperature.
When the broth mixture is cool, mix in 1 gallon of cold water.
Place your turkey in a container in the refrigerator (we use our bottom vegetable drawer) and pour brine solution over top.
Let turkey brine for 24 hours. If turkey is not completely submerged, flip over every 8 hours.
Remove turkey from the refrigerator and brine solution. Rinse thoroughly and pat dry. Place the turkey, breast side up, on a rack in your roasting pan. Let come to room temperature for 45-60 minutes.
While the turkey is coming to temperature, prepare your favorite stuffing recipe if you wish to stuff your turkey.
Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
Loosely fill the body cavity with stuffing (optional) and truss to prevent stuffing from falling out.
Rub the skin with the softened unsalted butter and season with salt and pepper.
Position an aluminum foil tent over the turkey.
Pour 2 cups turkey stock into the bottom of the roasting pan.
Place turkey into the preheated oven.
Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time.
Remove aluminum foil after 2 1/2 hours.
Rub turkey with additional unsalted butter.
Roast until a meat thermometer inserted in the breast reads 180 degrees F about 4 hours. (based on an 18 pound bird)
Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before removing the stuffing and carving.