There’s no centerpiece more timeless than a perfectly roasted turkey on Thanksgiving. Add rich flavor with fresh olive oil. Globally sourced and Texas poured, Con’ Olio Oils and Vinegars brings the world’s freshest Extra Virgin Olive Oils and Aged Traditional Balsamic Vinegars straight to your table. Their Mushroom Sage Extra Virgin Olive Oil infuses your bird with depth, pairing well with fresh herbs and holiday sides.
Find Con’ Olio at 3500 Ranch Road 620 S, Ste F-400, Bee Cave, TX 78738. Call (512) 263-4373 or visit ConOlios.com to bring the world’s freshest oils and vinegars to your table.
Ingredients:
- 1 turkey (about 12 pounds)
- 1 ½ cups kosher salt
- 2 ½ gallons cold water
- 3 tablespoons Mushroom Sage Extra Virgin Olive Oil
- 1 tablespoon freshly ground pepper
- ½–¾ cup chicken stock, as needed
Directions:
Step 1. Prepare the brine by combining 1 ½ cups kosher salt with 2 ½ gallons of cold water. Place the turkey in a large pot, cover with brine, and refrigerate for 12 to 24 hours. If the turkey floats, weigh it down with a plate and cans.
Step 2. Preheat oven to 400°F. Rub 2 tablespoons of Mushroom Sage Extra Virgin Olive Oil over the turkey skin. Sprinkle pepper over the skin and inside the cavity. Tuck wing tips under, loosely truss the legs, and place on a V-shaped rack in a roasting pan. Tent the breast with foil.
Step 3. Roast the turkey, rotating the pan 180° every 30 minutes. After about one hour, remove foil and baste with ½ cup warm chicken stock mixed with 1 tablespoon Mushroom Sage Extra Virgin Olive Oil.
Step 4. Check the internal temperature after one hour, inserting a thermometer into the thigh (avoid the bone). Roast until the thigh reaches 165°F, about 2 to 2 ¾ hours total. If the breast or legs brown too quickly, cover loosely with foil.
Step 5. Rest turkey 20 to 30 minutes before carving. Serve warm.