3 or 4 leaves fresh sage
salt and pepper
turkey rub from day before
aluminum foil
Bowman & Landes Fresh Turkey

Preheat oven to 425 degrees.

Season cavities of turkey with salt and pepper and insert sage leaves. Crumple pieces of foil into balls and place in cavities. Fold wings under and place in roasting pan. Rub all over with turkey rub. Place in oven for 20 minutes.

Reduce heat to 325 degrees and roast until done. (The instant read thermometer should register 170  degrees at the thickest part of the thigh. Do not let it touch the bone.) During roasting, remove 2 or 3 times to baste with its juices. If turkey reaches the desired brown color before it is done, place a tented piece of foil loosely over top of turkey.

When done, remove pan from oven, remove turkey carefully from pan and let stand at least 20 minutes before carving.

(This can be made the day before)

1 stick unsalted butter, melted
1/4 cup paprika
1/4 cup salt

Mix ingredients and set aside. Bring to room temperature before using.


Brining
(Two days in advance)

1 thawed turkey (all of our turkeys are fresh, never frozen)
Hills Own Brine*
water

In a large non-reactive bowl, dissolve brining mixture in water. This process is faster if you use warm or hot water. Be sure to bring back to room temperature before adding turkey.

Trim any excess skin (neck especially) from turkey and place in brine. Make sure you place in a container that is just slightly larger than the turkey. (Or use a brining bag.) Cover and place in refrigerator overnight.

If you are cooking the turkey before 2 p.m., remove the turkey from the brine the night before serving and place in refrigerator to allow the skin to dry.

If you are cooking the turkey after 2 p.m., do this the morning of serving.

* Hills Own Brine makes one gallon of brining solution. Depending on the size of your container, you may need two jars.