Mushroom Sage Olive Oil basted Turkey
Just in time for Thanksgiving...A simple brined, Mushroom Sage Extra Virgin Olive Oil basted Turkey. 
1 Turkey about 12 pounds
For The Brine:
1 1/2 cups kosher salt
2 1/2 gallons cold water
Roasting:
3 tablespoons Di Oliva Mushroom Sage Extra Virgin Olive Oil
1 tablespoon freshly ground pepper
1/2 - 3/4 cups chicken stock, as needed
Place turkey and enough brine to cover in a large pot. Refrigerate for 12 to 24 hours. If turkey floats to top weigh down with a plate and cans to keep it submerged in brine. Preheat oven to 400° F. Remove turkey from brine and dry. Rub 2 tablespoons of mushroom sage extra virgin olive oil over the skin of turkey. Sprinkle pepper over skin and in cavity. Tuck wing tips under loosely truss legs and place turkey on a V-shaped rack in roasting pan. Tent breast with foil. Put turkey in the preheated oven. To ensure the bird cooks evenly rotate roasting pan 180° every 30 minutes. Roast for about one hour and remove foil and baste turkey with 1/2 cup of warm stock mixed with one tablespoon mushroom sage extra virgin olive oil. Start checking internal temperature after about one hour by inserting an instant read thermometer in the meatiest part of the thigh not touching the bone. If legs or breast begin to get too brown cover loosely with foil. Roast until internal thigh temperature reaches 165°. Roasting time should be between 2 to 2 3/4 hours. Let bird rest least 20 to 30 minutes before carving. Enjoy!!
1 Turkey about 12 pounds
For The Brine:
1 1/2 cups kosher salt
2 1/2 gallons cold water
Roasting:
3 tablespoons Di Oliva Mushroom Sage Extra Virgin Olive Oil
1 tablespoon freshly ground pepper
1/2 - 3/4 cups chicken stock, as needed
Place turkey and enough brine to cover in a large pot. Refrigerate for 12 to 24 hours. If turkey floats to top weigh down with a plate and cans to keep it submerged in brine. Preheat oven to 400° F. Remove turkey from brine and dry. Rub 2 tablespoons of mushroom sage extra virgin olive oil over the skin of turkey. Sprinkle pepper over skin and in cavity. Tuck wing tips under loosely truss legs and place turkey on a V-shaped rack in roasting pan. Tent breast with foil. Put turkey in the preheated oven. To ensure the bird cooks evenly rotate roasting pan 180° every 30 minutes. Roast for about one hour and remove foil and baste turkey with 1/2 cup of warm stock mixed with one tablespoon mushroom sage extra virgin olive oil. Start checking internal temperature after about one hour by inserting an instant read thermometer in the meatiest part of the thigh not touching the bone. If legs or breast begin to get too brown cover loosely with foil. Roast until internal thigh temperature reaches 165°. Roasting time should be between 2 to 2 3/4 hours. Let bird rest least 20 to 30 minutes before carving. Enjoy!!
