Turkey really isn’t a hard dish, so don’t be intimidated – you can handle it!

Perfect Roast Turkey

1 fresh, Natural Turkey - allow 1-1.5 pounds per person
- for a frozen turkey, thaw for 3 days in the refrigerator
Tony's Turkey Brine (optional)
3-4 pounds of onions, carrots and celery, coarsely chopped
Tony's Roast Poultry Seasoning - or your favorite blend
2 cups turkey, chicken or vegetable stock, or water

Special equipment: A heavy roasting pan with a rack. A reliable meat thermometer.

The Night Before:

Optional - brine turkey according to the directions on the Tony's Poultry Brine package - or make your own brine with the following recipe:

Turkey Brine

1 3/4 cups Kosher salt
1 1/4 cups dark brown sugar
4 bay leaves
5 cloves garlic, crushed
18 peppercorns
6 sprigs fresh thyme
1/2 tsp crushed red pepper
6 juniper berries

Bring two quarts of water to a boil and stir in seasoning blend. Reduce heat and simmer stirring to dissolve seasonings and to activate spices – about 5 minutes. Cool and combine with at least 2 gallons of ice water in a large plastic bucket. Brine a 10-16 pound turkey for 12-16 hours, 16-24 hours for larger birds.
Variations: Also great with sliced or juiced fresh ginger and/or orange zest.
Brine a 10-16 pound turkey for 12-16 hours, an 18-30 pound turkey for 16-24 hours.

The Morning Of:

Estimate your turkey’s roasting time: Allow 15 minutes per pound for roasting and 30 minutes more for resting. If you plan to stuff with dressing, add one hour. This is only an estimate, conditions do vary!

If you do not brine, open your turkey in the morning to be sure there is no ice present - if so, run cold tap water through the cavity.

1 hour before it’s time to start cooking, rinse, drain, pat turkey dry and rest at room temperature. Preheat oven to 325-350 degrees.

Coarsely chop enough onion, carrots and celery to cover the bottom of your roasting pan. Season turkey lightly inside and out with Tony's Roast Poultry Rub or your favorite blend and place on a heavy rack in roasting pan - mist with oil. Add stock to pan.

Roast uncovered in the center of your oven, adding stock, wine or water to the pan as needed to keep it from cooking dry. Basting is not necessary. While turkey roasts, sanitize all work surfaces and tools.

If breast is browning too much, tent loosely with foil. Start taking temperature readings early in the deepest part of the thigh. Your turkey is fully cooked and perfectly safe when the temperature in the deepest part of the thigh is 165 degrees - however some turkeys (especially brined turkeys) will still show pink meat and even red bones and joints. Your turkey will be it's moistest and juiciest when cooked to 165-175 degrees - or to assure there is no pink or red color, cook to 180-185 degrees internal.

Remove turkey from oven and transfer to a platter, cover with foil and a clean kitchen towel and rest for 30 minutes to allow carryover cooking to finish and the juices to settle. Meanwhile make gravy and make final meal preparations.

Chef's Tips: 1) For even cooking, do not stuff turkey. This allows for more even cooking and a moister bird. If you choose to stuff, do so lightly with hot dressing immediately before roasting. 2) Roast your turkey breast side down for the first 2/3 of the cooking time and then turn breast side up for the remainder of cooking time - this promotes even cooking. 3) Be stingy with the salt, especially if you brine - too much seasoning will make your gravy salty. 4) Basting is not necessary, but if you want to baste for more browning, brush with melted butter near the end of cooking time. 5) If the turkey is browning too fast, tent with aluminum foil. 6) Adding a lot of other foods to your oven or opening the oven often will increase your roasting time.

– Chef Mick Rosacci, Tony's Market

For more recipes from chef Mick, visit www.tonysmarket.com.