Ken Gauthreaux's Thanksgiving Baked Turkey

Method

Directions

1. 1
   To brine: heat 1 quart of water in a saucepan. Add the sugar, salt, vinegar, hot sauce, crab boil, and pepper and heat until dissolved. Pour into the brining container (a 5-gallon food-grade bucket works well), then add the remaining 1 3/4 gallons cold water. Submerge a cleaned turkey and refrigerate for 12 to 24 hours.
2. 2
   Preheat oven to 325°F. Clean carrots and celery and line the bottom of the roasting pan, alternating to create a bed for the turkey.
3. 3
   Remove turkey from brine and rinse with fresh cold water. Allow to drain excess water before placing in the roasting pan on top of the carrots and celery.
4. 4
   Brush vegetable or olive oil on the skin to help with browning. Sparingly sprinkle poultry seasoning on the skin and inside the chest cavity. Place the whole peeled onion (with top and bottom cut off) inside the chest cavity.
5. 5
   Place bacon slices across the breast to keep it from drying out. Tip: chill the bacon slices in the freezer for 10-15 minutes (don't let them freeze) so the cold bacon slows the breast from overcooking.
6. 6
   Place turkey on the center oven rack and bake 15 minutes per pound. Cook uncovered for 2/3 of that time.
7. 7
   After 2/3 of the cooking time, cover the pan with foil (or its lid) and continue baking the remaining 1/3 of the time. Optionally baste once at this point; every time the oven is opened it adds time to recover temperature.
8. 8
   When time is up or a meat thermometer registers 180°F, remove from oven and let rest, covered, for 15 to 20 minutes before carving. Tip: an empty ice cooler (no ice) makes an excellent insulated rest box — don't rest longer than 30 minutes.