Herb Roasted Turkey

I did this recipe back in 2001...it was the first Thanksgiving that Toni and I spent in Colorado. It turned out spectacular.

Herb Roasted Turkey

1 large turkey, 15-20 pounds
1 cup sea salt
1/2 cup brown sugar
2 sticks of butter, softened (not margarine)
3 whole shallots
1 tablespoon olive oil
1 oz. dry sherry
4 fresh sage leaves
2 cloves of garlic
1 large roasting bag

1. Thaw the turkey in the refrigerator for several days. Remove it from the wrapper, separate out the gibblets, and rinse the bird well.

2. Place the turkey in a clean, food-grade 5-gallon bucket. Pour 1 cup of sea salt and 1/2 cup of brown sugar over the turkey, and fill the bucket with cold water. Place something heavy over the turkey to keep it submerged in the brine solution (like a large glass bowl full of potatoes), and allow it to marinate in the brine overnight.

3. While the turkey is marinating, place the softened butter into a food processor. Add the shallots, sage, garlic, olive oil, and sherry. Process until smooth, then spread out evenly over a sheet of wax paper. Roll the wax paper up, forming a "log" of herb butter. Refrigerate overnight.

4. Remove the turkey from the brine solution, and pat it dry (do not rinse). Remove the herb butter from the wax paper, and cut into "coins" about 1/4" thick. Preheat your oven, using the temperature guide on the box of roasting bags.

5. Starting at the neck, carefully separate the skin from the breast meat. Use gentle pressure with your index fingers, taking extreme care not to tear the skin. Once the skin has been completely separated from the breast meat, insert the "coins" of herb butter between the skin and the breasts. Tuck the loose neck skin under the bird.

6. Place 1 tablespoon of all-purpose flour in a large roasting bag, and shake it well to coat the inside of the bag. Place the turkey in the roasting bag, breast-side up, and tie the bag loosely over the bird. Place the turkey, bag and all, in a large roasting pan. Cut 3, 1/2" long slits in the roasting bag, and roast the bird according to the time table on the box of roasting bags.

7. When turkey is done, carefully remove it from the bag. Remember to save those drippings; they make the absolute best gravy. Stuff the bird with your favorite stuffing, and serve right away.