Brined Turkey

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Brine Mix

1/2 gallon water -- hot
3/4 cup Kosher salt
3/4 cup packed brown sugar
1 tablespoon garlic powder
1 tablespoon fennel seeds
1 tablespoon thyme
2 bay leaves
2 tablespoons peppercorns
lots of lemons and oranges, 6 total -- cut into quarters
olive oil
12 pounds turkey
or
2 large chickens -- see chicken notes
or
6 Cornish game hens -- see chicken notes
1 large onion, cut into 1/2 " slices, oven -- roasting only

Combine all ingredients in a large bowl (except meat), stir to blend so salt and sugar dissolves and mixture cools off, can add some ice cubes to speed up the cooling. Place the turkey into jumbo ( not large) zip lock bag, pour in the brine mix adding more water to completely cover the turkey, place a weight, like a lid to keep it submerged, only if necessary Place the turkey in the bag. Place the bag into a large container, like a wash pan or a small clean waste basket, in case the bag leaks. Let brine overnight up to 24 hours, but at least 12 hours, in the refrigerator. No further salting is needed. For oven roasting preheat At this point you can let the turkey stand uncovered in the refrigerator for 24 hours, this will create a crisper skin, but only if you have the time or the space. Stuff the cavity of the bird with lemon and orange quarters squeezing them lightly. Brush a thin coat of olive oil all over the bird and then rub with the herb mix, lightly all over the skin of the turkey. In a large roasting pan place the onion slices in the center and place the turkey on the onions, the onions will act as a rack. Place the pan in the preheated oven. Roast for 25- 30 minutes the turkey will be browning, then turn down the heat to 275 degrees. Do not open oven. Continue to roast 3 or more hours, but check temperature after 2 hours, so you do not over cook the bird, remove at 160 degrees. You will have a nice juicy bird. Then carefully remove, with a turkey lifter, your beautiful bird to a serving platter and remove the lemons and discard. Your roasting pan has lots of flavors to create the wonderful pan gravy

It is not necessary to use a thermometer, but optimal temperature should be 170 degrees (If a small chicken is used, about 4 pounds, roast 1 hour, then make sauce. This recipe can used for 6 large chicken breast halves, bake only for 45 minutes, and then make sauce.) For chickens and Cornish hens roast at high heat the whole time, 425 degrees, about 1 hour for chicken and 40-45 minutes for Cornish hens. 

Herb Rub mix:
3 tablespoons of each ground in a spice grinder, dill, tarragon, thyme.
lemon peel, basil, rosemary and oregano.
Store extra mix in a dark place in a glass jar.

Gravy:
2 cups broth from bird, add chicken stock if needed
2 tablespoons all-purpose flour
1/2 bunch parsley, chopped
2 tablespoons Dijon mustard
Salt and pepper

Pour all the drippings into a 2-cup measuring cup adding more chicken stock as needed. Pour off as much fat as possible. Place the roasting pan over medium heat and sprinkle the flour on the remaining onions, stir to dissolve. Using a whisk, slowly add the defatted broth back into the roasting pan. Scrape up as much of the brown bits as possible, these have lots of flavor. Whisk in the 2 tablespoons Dijon mustard, add the parsley and bring gravy to a boil whisking constantly until slightly thicken, about 1-2 minutes. Add salt and pepper to taste. Place all the sauce in a serving bowl. Carefully carve your bird, and serve with the sauce.