Ingredients
- 14 lb Turkey rinsed off
- 4 Tbs Olive oil or butter whichever flavor you prefer
- 3 Celery ribs chopped
- 1 Carrot chopped
- 1 onion chopped
- 1 1/2 Tsps ground black pepper
- 2 Tbs fresh flat leaf parsley
- 2 Tbs paprika
- 1 1/4 Cups Swerve Sweetener
- 1 1/4 Cups Kosher salt
- Kitchen string
Instructions
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Preheat oven to 400 degrees
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Using a large pot or plastic tub combine 1 gallon of water with the kosher salt and the Swerve Sweetener and lay Turkey on it’s breast side, so that it is resting in the brine
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Place in refrigerator between 8 and 10 hours
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Rinse Turkey in cool water and dry off with paper towel (discard brine)
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Place half of the onion, carrot and celery inside the cavity of the turkey
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Using kitchen string, tie the turkey legs together
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Place remaining celery, onion and carrot on the bottom of the turkey roasting pan
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Using a Turkey Roasting Rack inserted into your Turkey Roasting Pan
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Place the turkey breast side up
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Brush the turkey using a kitchen safe baking brush with the mixture of the black pepper, paprika and parsley combined with the butter or oil
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Pour 2 1/2 cups of water into the pan and roast the turkey for 45 minutes
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Baste the turkey and roast for another 1 1/2 hours basting every 20 minutes
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The Turkey pan should be rotated each time you baste to ensure even roasting in your oven
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The Turkey is ready when using your poultry thermometer and it registers 170 degrees
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Carve turkey on cutting board after cooling for 20 minutes
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Use the juices in the pan for gravy
