4 cup brown sugar
3 cup Coarse Salt
¼ cup Sage and Rosemary mix chopped fine
1¼ cup Cherry Fresh Fruit Vinegar
1 cup flour or tapioca for a gluten free option
¼ cup butter
¼ cup Cherry Vinegar
1- Make a brine for the turkey at least 12 hours before cooking time. Mix in the sugar and salt to cold water (about a gallon depending on the size of your bird) in a pot big enough to fit the entire turkey and place the turkey inside the pot overnight in the refrigerator. Make sure the turkey is completely covered.
2- Pre heat your oven to 450 degrees Fahrenheit
3- Remove and drain the turkey placing it breast side down on a turkey rac
4- Cook breast side down for 20 minutes then flip the turkey over breast side up and cook another 15min
5- After 15 minutes reduce the oven temperature to 375 degrees (cooking time will be about 10-15min per pound)
6- Mix the herbs and Cherry Vinegar together and use it to baste the turkey after it has turned a dark brown. This will be in the last 30 minutes of cooking time so be patient before basting with the Cherry sauce. (Note the brine and caramelization of the cherry may stop the white cooking popup not to work. The internal temperature for a cooked turkey is 165 degrees on the thigh)
7- Remove the turkey give a final brush of Cherry Vinegar and let sit for 5 minutes to reabsorb it’s Juices.
8- Make a roux by adding the butter and flour to a small pot and mixing until golden brown.
9- Pour in the juice from the turkey into the pot while mixing. After it has boiled add in an additional fresh cup of cherry vinegar to.
10- Enjoy your new favorit turkey.