This Thanksgiving we are going all out on flavor! This Turkey is brined, injected, and basted to perfection. By the end of this video, you'll be an expert Turkey Cooker, lol. Let's #makeithappen

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Shopping List:
1 12-15 lb Turkey (Defrosted)
2 cups of Brine Mix
2.5 gallons water
ice
3 tbsps AP seasoning
1 tbsp chicken bouillon
2 oranges
1 lemon
2 onions
celery, rosemary, thyme, bay leaves, peppercorns

Roasting rack:
Onion
Lemon
Orange
fresh herbs
1 cup chicken broth
1 stick of butter to baste the turkey
season with AP Seasoning or salt, pepper, garlic, onion powder.

Gravy:
1 cup pan drippings
1/2 stick butter
1/4 cup flour (my seasoned flour or season your own)
2 tbsps heavy cream
1tbsp worcestershire sauce
1-2 cups chicken broth
season to taste

Homemade Brine:
2 gallons cold water
2 cups kosher ​salt
1 cup brown sugar
2 tbsps hot sauce
3 cloves garlic
3 to 4 sprigs fresh thyme
3 to 4 sprigs fresh sage
3 to 4 sprigs fresh rosemary
1/2 teaspoon freshly ground black pepper

Injection:
4 cups chicken broth
1 tbsp chicken bouillon
hot sauce to taste

Directions:
Defrost Turkey and remove giblets, neck, and any plastic. Clean based on your preference. Boil 1 gallon of water and add brine mixture. Bring to a boil for 5 minutes and stir. Turn off heat and add ice. Allow this to come to room temp (add 2.5 gallons of water to this solution) Submerge turkey in brining liquid and keep cool for 24 hours (fridge or cooler)

After 24 hours, remove turkey and rinse/dry. Make injection by mixing water with injection mixture (OR use Tony's store bought creole butter injection) Inject Turkey evenly and then season generously.

Remove backbone from the turkey and flatten. Season and inject. Place onions, lemon, herbs, under the wire rack and rest the turkey on top. Place in a 400 - 425 degree oven and baste every 20 minutes with butter if desired. If the turkey gets too dark, cover with foil. The turkey is done once the white meat reaches 165 and dark meat reaches 175 internal temp. Roughly 10 minutes per lb