Kentucky Roasted Turkey

Total Time: 28 hrs 45 mins Preparation Time: 25 hrs Cook Time: 3 hrs 45 mins

Ingredients

• 1 (16 lb) fresh turkey (pre-brined okay)
• 8 quarts water or 32 cups water
• 3/4 cup unseasoned meat tenderizer
• 6 tablespoons msg
• prepared turkey stuffing (1/2 - 1 savory herbed poultry dressing)
• 1/2 cup soft unsalted butter
• 2 tablespoons seasoning (kfc original recipe breading mix (copycat))
• 2 cups water
• 2 quartered large onions
• 6 crosswise-halved peeled carrots
• 6 crosswise-cut celery ribs
• 1 bunch fresh sage
• 3 bay leaves

Recipe

• 1 note: for this recipe you must begin with a very clean oven! (step one): place one fresh (or properly, completely thawed) 16 lb turkey in a large colander in sink; remove neck and gizzards from one fresh (save neck and gizzards for stuffing and/or gravy if desired); rinse turkey inside and out under cold running water above colander; allow to drain; measure the brine base ingredients into a sterilized 5 gallon bucket: 8 quarts (32 cups) water, 3/4 cup unseasoned meat tenderizer, 6 tablespoons accent seasoning; slowly lower turkey into the bucket with brine; cover; adjust refrigerator racks to fit the 5 gallon bucket; place bucket in refrigerator between 12 to 24 hours (if desired you may inject the brine solution into turkey evenly, using a poultry brine injector).
• 2 prepare the stuffing for savory herbed poultry dressing refrigerate until chilled; remove top rack from oven; place bottom rack in the lowest position; preheat oven to 450°f.
• 3 soften 1 stick unsalted butter to room temperature; funnel 2 tablespoons kfc original recipe breading mix (copycat) (use seasoning mix only without added flour) into an empty spice shaker; set aside.
• 4 remove turkey from brine after marinating; set turkey again in the large colander in sink; bring a large pot of water to near-boiling; carefully pour scalding hot water over turkey skin and into cavities; allow turkey to drain and cool in colander; loosen skin from turkey from the neck end by sliding fingers under the skin to the end of the breast without tearing skin; apply the butter well under the beast skin and on every outer surface, followed by a sprinkle of the reserved seasoning in spice shaker; turn turkey breast side down and sprinkle cavity of turkey well with the seasoning; fill neck cavity with prepared stuffing without packing; close skin flap over and sew-fasten with toothpicks; turn turkey over; tuck the wing tips below turkey to secure in place. fill the large cavity of turkey loosely with stuffing; tie legs together securely using kitchen twine; sprinkle turkey liberally and evenly with the reserved seasoning in spice shaker (you don't have to use all of the seasoning, just season turkey well).
• 5 add the prepared onions, carrots and celery to the bottom of a large roasting pan; arrange the sage sprigs and bay leaves over vegetables; pour 2 cups water into roasting pan to cover herbs completely; place a roasting rack over vegetables and herbs in pan; place turkey onto rack; rub the outer surfaces of turkey evenly and generously with the remaining rub; place turkey into preheated 450°f oven on low rack.
• 6 first, set oven timer for 45 minutes; roast turkey at 450°f until timer sounds; reduce oven temperature to 325°f; set oven timer for 1 hour and 15 minutes.
• 7 insert an instant-read thermometer without touching bone into the thickest part of the breast to read 165°f -- and in the thigh -- 180°f; otherwise, continue roasting at 325°f and basting if desired) and reading temperature of turkey, until the temperatures are reached.
• 8 transfer turkey to a serving platter; cover turkey loosely with foil; allow turkey to set between 20-30 minutes before carving.
• 9 carve properly for optimum enjoyment.
• 10 serve and enjoy!