Perfecting the turkey brine with apple cider, water, oranges, garlic, bay leaves, rosemary, brown sugar, and kosher salt. Followed by preparing a herbed butter with rosemary, thyme, parsley, and various seasonings to enhance your turkey's flavor.
1: Combine all ingredients listed under BRINE. Bring this to a boil and then turn off heat. Wait for brine to completely cool. Once brine has completely cooled, brine your turkey in it overnight.
2: The next day when your turkey is done brining, reserve the oranges and discard the rest. Wash your turkey under cold water. Pat turkey dry and set aside.
3: To make the herb butter, strip the leaves from the rosemary, thyme and parsley stems. Mince the leaves.
4: Combine the minced rosemary, thyme and parsley with softened butter, onion powder, garlic powder, smoked paprika, Tony’s seasoning, salt, black pepper and minced garlic. Mix well.
5: Separate the skin of the turkey from the meat. Rub a dollop of herb butter between the skin and the meat, then rub some of the butter all over the turkey. Reserve 1/4 cup of herb butter and melt it down.
6: Once melted, inject the butter into your turkey.
