Roast Turkey

Wash the turkey and clean it well in a manner similar to cleaning a chicken; rub it with lemon and salt, or vinegar and salt. Place it in a colander to drain.

Place the turkey in a deep container and add water, brown sugar, and aromatics such as rosemary, basil, and any other herbs you like.

Cover the container tightly with plastic wrap or put the whole container in a plastic bag and seal it, then refrigerate for one full day and night.

On the day you cook the turkey, take it out of the refrigerator. Rinse it well and discard all the aromatics that were in the brine.

Place it in a colander for a while, then put halved apples and oranges into its cavity. This will give the turkey a moist, distinctive flavor when cooked.

Also add any aromatics you like: rosemary, bay leaves, cinnamon sticks, paprika or sweet red pepper. You can also place some celery stalks inside the turkey cavity.

Brush the turkey outside generously with butter. Sprinkle on salt, paprika, rosemary, and any other spices you have.

You can sprinkle brown sugar on the outside to give it the desired color and a smoky flavor. You can also pour teriyaki sauce over it to give it a beautiful reddish color when cooked.

Place the turkey in a sturdy, wide roasting pan, usually with a lid. Add water to cover the turkey up to its midpoint, and place pieces of potato, celery, and carrot beside it.

The time the turkey stays in the oven depends on its size and the oven temperature.

Usually we start at a high temperature of about 400°F for roughly one hour, then lower the temperature to 300°F and keep it for about 3 or 4 additional hours depending on its size, but you must monitor the turkey continuously and baste it with the surrounding liquid so it does not dry out.

There are also special turkey-injection needles available on the market that allow you to inject the surrounding liquid directly into the breast and legs to keep the meat moist and prevent drying during long cooking hours.

After cooking, you can place the turkey on a serving platter and garnish it according to the occasion, preference, or season.

Rice can be cooked separately and served alongside the turkey instead of cooking it inside the bird; this method is easier and more reliable for ensuring the rice is properly cooked and retains its flavor.

Serve the turkey with cranberry sauce or fresh cranberry compote.