|1 whole turkey (14-16 lbs, brined)|
|1 whole apple (red, halved)|
|1 whole onion (yellow, halved)|
|1 whole lemon (halved)|
|1 cinnamon stick|
|1 cup water|
|4 sprigs rosemary|
|6 leaves sage|
|3 pinch kosher salt|
|8 grings pepper|
Day of roasting: Heat the oven to 500 degrees F. Remove the bird from the brine and rinse inside and out with cold water. Discard the brine. Dry throughly with paper towels.
Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Salt, pepper cavity. Using thongs, add steeped aromatics to the turkey's cavity along with the rosemary and sage.
Truss the turkey. Using a 12 foot piece of twine, make loop at mid string, wrap behind neck and around breast into a surgeons knot. Each leg is looped and the twine is run back eather side of the breast again. Run the twine either side through the nubbins while holding turkey together, flip over. Tie together with a half surgeons knot. Take ends over the back end of the bird and tie final surgeons knots over top of the turkey legs which should be crossed. Cut off remaining twine.
Place turkey on lifting rack. Apply canola over exposed skin. Using lifting rack, place turkey in electric roasting pan. Apply the probe thermometer in the thickes part of breast. Place in oven, roast 30 minutes for skin to brown. Preheat electric roasting oven to 350 degrees F.
After the 30 minutes, place roasting pan into preheated 350 degrees electric roasting oven and cook until the temperature reaches 164 degrees F.
Rest the bird for 2 1/2 hours before carving.
Sequence of Carving: Wishbone, Legs (thigh + drumstick), Breasts, Wings, Oysters
To the kids goes the wishbone, to the carver goes the oysters. Drumstick and picked carcass meat goes into turkey salad. Wing tips, tail, and filling goto gravy. Bones and carcass goto broth.