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Refrigerate for 12 hours. When ready to cook, preheat the oven to 250 degrees F. Thoroughly rinse the salt off the turkey pieces with water and pat them dry. Nestle the pieces in a large Dutch.

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Preheat oven to 375. Prepare a roasting pan and roasting rack. Remove turkey from brine, pat dry with paper towels, and place in a roasting pan, breast side up. Let stand at room temperature 45-60 minutes. Brush all over with butter and season liberally with salt and pepper, including inside the cavity. Tuck wings under turkey and tie legs.

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Place the bacon lattice in the freezer for 15 minutes. Step. 2 Place the turkey breast-side up on a rack in a roasting pan; tuck back the wing tips. If there is a pop-up thermometer, remove it. Pat dry. Step. 3 Mix together the butter and garlic in a bowl; brush it over the turkey. Step.

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Step 1. Heat oven to 400 degrees. Pat turkey dry with paper towel and place it on a rack in a roasting pan. In a small bowl or on a clean cutting board, mash the butter together with the orange zest, sage, garlic, salt and pepper to create a paste. Lift the turkey's skin at the neck and gently use your hand to separate skin from breast meat.

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It contains vitamin C, vitamin A, potassium, manganese, iron, zinc, calcium, and fiber. It also has antioxidant, anti-inflammatory, and antibacterial properties. It can't get any simpler than this spice combo of rosemary and fennel spice rub - fennel seeds, coriander seeds, white peppercorns, and salt.

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Prepare the grill for indirect cooking over medium heat (350° to 450°F). Pierce each orange several times with a knife. Insert six whole cloves into each orange. Put the clove-studded oranges, garlic, and sage into the turkey cavity. Truss the turkey with butcher's twine, tying the wings close to the body and securing the legs.

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4. Count on roasting the turkey for about 13 to 15 minutes to the pound, or until an instant reading thermometer tucked into the breast reads 170º to 175ºF. 5. After the first 30 minutes, pour 1/3 of the wine over the bird, and baste frequently with pan juices. After another half hour, add another 1/3 of the wine.

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This is best done overnight but a minimum of 6 - 8 hours in the brine will be required for the turkey so plan well in advance for this recipe. Use seasonal citrus like these clementines, when they are in season. For a little extra citrus boost, I roast the turkey with an orange stuffed into the cavity along with some onions and garlic.

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Step 3: Brine the turkey. Place a turkey-size oven roasting bag inside a second roasting bag. Place the turkey in the bag, and transfer it to a deep pan (like a stockpot or a roasting pan). Carefully pour the cooled brine into the bag with the turkey. Squeeze out as much air as possible, and seal the inner bag.

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Preheat the oven to 400°. Drizzle a little olive oil over the cut head (s) of garlic, plus a sprinkle of salt and pepper, and wrap each tightly in a square of foil. Place the head (s) directly onto the middle oven rack (or use a small baking sheet), and roast for 45 minutes, until soft and golden-brown.

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Combine the ingredients for the garlic butter (melted ghee or butter, fresh garlic, garlic powder, and salt) in a small bowl. Allow the butter to cool until it is spreadable (speed up this process by refrigerating it for about 5 to 10 minutes). Spread the butter all over the entire turkey until it is well-coated.

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Directions. Preheat oven to 325 degrees F (165 degrees C). Cut butter into 1-tablespoon pieces, quarter the pieces, and refrigerate butter until needed. Use your fingers to loosen the skin over the turkey breast and thighs. Cut a hole in the turkey skin between tail and body (to affix legs); cut a hole on each side of the turkey beneath each.

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Tie the legs together with twine, tuck the wings under, and place the bird in the oven. Bake the turkey at 450 for 30 minutes then turn the heat down to 350, tent with foil, and continue to cook for 2 hours. Take the bird out after 2 hours and insert a thermometer into the thickest part of the thigh.

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Pat turkey and turkey neck dry with paper towel; rub turkey all over with ½ teaspoon salt per pound of turkey, the pepper and the lemon zest, including the neck. Transfer to a 2-gallon (or larger) resealable plastic bag. Tuck herbs and 6 garlic cloves inside bag. Seal and refrigerate on a small rimmed baking sheet (or wrapped in another bag.

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Preheat oven to 350 degrees Fahrenheit. In a medium baking pan, arrange the peeled whole garlic cloves in a single layer. Place the seasoned turkey breast on top of the garlic cloves. Then add all the ingredients from the wine mixture to the pan. Cover the pan with aluminum foil and roast at 350F for 30-35 minutes.

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Table of Contents. Do use cloves sparingly. Do pair cloves with complementary spices. Do use cloves as a garnish. Do remove whole cloves. Do stud an onion with whole cloves and add it to soup or braised dish. Don't cook cloves for too long. Don't grind cloves with plastic spice grinders. Must-read related posts.