Web preheat oven to 325°f.

Cooking a kosher turkey. Cool turkey to room temperature, then refrigerate several hours or overnight. Using a wooden spoon, stir. In a small bowl, combine the jelly, brown sugar, ketchup, and mustard.

4 sprigs of fresh thyme. Smear all over the roast. Web to brine or not to brine:

When the onions are translucent, remove and place in a bowl. Tuck the legs and wings back underneath the bird before putting it in the oven. 4 cloves of garlic, smashed.

I like to use a buttermilk brine, he says. Web heat the oil in a large skillet. This is referred to as “akimbo.” add ½ cup of water to the bottom of the pan.

Mix together all sauce ingredients and pour over the turkey. Preheat the oven to 400°. Preheat oven to 375 degrees.

This method for defrosting a turkey is faster than in the fridge, but it requires a few more steps. Add the onions and peppers back into the skillet. Roast turkey for 3 hours.