Roast Turkey

Step 1

Combine all ingredients in large pot and bring to a boil for 2-3 minutes, or until salt and sugar is dissolved. Remove from heat and let cool completely.

Step 2

Once completely cooled, soak turkey in brine 1.5 hours per pound.

Step 3

Once bird has soaked for required time, remove bird from the brine and rinse well with cold water.

Step 4

Discard the brine.

Step 5

Pat the turkey dry with a paper towel, and be sure to drain the turkey out, there might be some water in the cavity.

Step 6

Combine all ingredients and mix well

Step 7

Place the bird into the Wonder Cooker's Casserole Pan.

Step 8

At the rear end of the bird, slide your fingers into the space between the skin and the turkey breast. Slowly pry the two apart starting at the rear and working your way up to the neck on the breast side of the bird.

Step 9

Stuff your herb butter into this pocket you have just created, using your hand to rub it around and cover the entire breast.

Step 10

Use the leftover butter mixture that is on your hands, and rub it all over the exterior.

Step 11

Preheat your oven to 500 degrees Fahrenheit.

Step 12

Tuck the wings underneath the bird.

Step 13

Coat the skin liberally with the olive oil. Generously sprinkle the skin with salt and a little pepper.

Step 14

Fill cavity with apple, lemons, thyme, and rosemary.

Step 15

Roast the turkey on the lowest level of your oven at 500 degrees Fahrenheit for 30 minutes to crisp the skin and make it golden brown.

Step 16

After 30 minutes, cover the breast portion of your turkey with a foil hat and reduce the oven temperature to 350 degrees Fahrenheit.

Step 17

Pour 1 cup of liquid of choice into the cavity of the bird.

Step 18

Cook until the thickest part of the turkey thigh reads at 165 degrees Fahrenheit, make sure the thermometer is not touching a bone. (a 14-16 pound turkey usually takes approx. 2.5 hours AFTER the 30 minute high roast)

Step 19

Remove the turkey from oven, let rest 20-30 minutes before carving.