My first time cooking a whole turkey at home. It has always been at work to feed other families so it feels weird doing it "intentionally" at home. Coming from a background that doesn't traditionally celebrate this holiday, I feel like my turkey came out quite alright! Since it's the season of giving thanks, I would like to thank my work for giving me this turkey as a gift! I am also thankful for so many things every day that it would be too much to write about. But to sum it up, I am just thankful for the gift of life. From the ups and downs. I am very thankful for the higher power up above. Cheers and HAPPY THANKSGIVING!

10# Young Turkey

Remove the breast and leg/thighs from the bones. Discard the innards but save the neck and bones to be used for making gravy. Brine the turkey while making the herb butter and gravy. Once the turkey is done brining, rub the herb butter all over the turkey and under the skin. Place the turkey in a foil-lined sheet tray with a rack. Bake at 350F for about 30 to 45 minutes. Once the breast reaches internal temperature 150F, turn the oven up at 425F to get the skin golden brown and it reaches 165F internal temperature. The leg and thigh might need more time to cook. Remove the breast from the rack, turn the oven back down to 350F and continue cooking the leg/thighs until it reaches 175F. Let the turkey rest for 15 minutes before slicing. Serve with gravy.

For Quick Brine:

4C Water

1C Salt

1/2C Sugar

4t Black Peppercorns

4ea Bay Leaves

4ea Garlic Cloves, smashed

4C Water, cold

Heat 4 cups of water with salt, sugar, black peppercorns, bay leaves, and garlic cloves until the salt and sugar are dissolved. Then add the 4 cups of cold water to help cool down the brine. Let it completely cool before using. In two big zip locks, divide the breast and the leg/thighs. Pour the brine into each bag. Brine for 30 minutes and then drain the bags. Pat dry the turkey and they are ready to roast.

For Herb Butter:

2sticks Butter, room temperature

1T Rosemary, minced

1T Thyme, minced

1T Oregano, minced

2T Parsley, minced

Salt

Pepper

Mixed everything and adjust seasoning as needed.

For Gravy:

Turkey Bones

1C Carrots, large diced

1C Celery, large diced

1C Onion, large diced

4ea Garlic Cloves, smashed

3ea Bay Leaves

1T Black Peppercorns

8C Water

4T Butter

4T Flour

Salt

Pepper

Sear the turkey bones on the pan in batches until golden brown. Once all the bones are seared, add them back to the pot along with the carrots, celery, onion, garlic cloves, bay leaves, and black peppercorns. Add water until the bones are fully submerged. Let it simmer for 1 to 2 hours. Strain the stock and cook until it reduces in half. In a separate pot, melt the butter. Then add the flour and keep whisking. Cook until flour turns light brown. Slowly add the stock into the pan while whisking vigorously. Let the sauce simmer until it thickens into a gravy consistency. Adjust seasoning with salt and pepper.