Turkey tips 101: Making the perfect bird

(FOX 25 / MyFoxBoston.com) - We are just eight days from Thanksgiving and that means most cooks are making their shopping lists and preparing their menu. So how do you go about making the perfect bird? Chef Michael Weber, the prepared foods coordinator for Whole Foods Market, has some tips.

Lemon Garlic Sage Butter (For Turkey)
Courtesy of Whole Foods Market®

INGREDIENTS:
2 sticks unsalted butter, room temperature
2 tbsp chopped Garlic
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons fresh sage, finely chopped
2 tbsp chopped Parsley
Juice from 1 lemon

METHOD:
Let butter soften to room temperature. Mix with lemon juice, spices and herbs.

Place herb butter under the skin of the turkey and spread around.

Roast turkey at 450 degrees Fahrenheit for 20 minutes, then turn down to 350 degrees and roast for 15 minutes per pound or until probe thermometer reaches 165 degrees in the thigh.

Remove from oven and let rest for 20-25 minutes before cutting and serving.

Turkey Brine
Courtesy of Whole Foods Market®

INGREDIENTS:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon turkey/vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 tablespoon dried juniper berries
6 garlic cloves, crushed
6 bay leaves
1 gallon water

METHOD:
Bring 1 quart water, the salt and sugar, bay leaves, and spices to a simmer, stirring until salt has dissolved. You can also use HOT water from the TAP. Let cool for 5 minutes.

Line a 5-gallon container with a large brining or oven-roasting bag or other suitable container. Place turkey in bag. Add salt mixture, and remaining 7 quarts water. Tie bag; if turkey is not submerged, weight it with a plate. Refrigerate for 8-16 hours, flipping turkey once.

Remove from brine and pat dry. Bring to room temperature (about 30-45 minutes). Roast at 450 degrees Fahrenheit for 20 minutes, then turn down to 350 degrees and roast for 15 minutes per pound or until probe thermometer reaches 165 degrees in the thigh.

Remove from oven and let rest for 20-25 minutes before cutting and serving.