Ingredients:
- 1 18-pound turkey
- 6 cups ice
- Garlic powder
- Salt and pepper
- 6oz Teaoli Herbs de Provence EVOO
For brine:
- 2 gal water
- 1 cup kosher salt
- 1 cup sugar
- 1/2 cup honey
- 2 cup chicken/vegetable stock
- 2 sprigs thyme
For glaze:
- 16oz Teaoli Maple Balsamic
- 1/2 cup brown sugar
Directions:
1. Combine all ingredients for the brine in a medium sauce pan and heat over med-high heat stirring until salt is dissolved and liquid is clear.
2. Pour over the turkey and ice. Place in the refrigerator over night.
3. Remove from brine the next morning and rinse off.
4. In roasting pan rub turkey with EVOO and seasonings.
5. Roast in oven at 350° breast side down for 2.5 hours, basting every 30 minutes.
6. Stir together vinegar and sugar in a sauce pan over medium heat, bring to a boil then reduce heat to low and simmer until glaze has reduced by half, about 20min.
7. Flip and roast turkey for an additional 1.5 hours or until internal temperature has reached 165°F.
8. Remove turkey, brush with glaze, and return to oven for about 5min to allow glaze to caramelize, then carve.