Want to learn how to cook a turkey perfectly and make the perfect gravy to match? This turkey is truly the best and uses specific techniques and ingredients to produce the greatest, juicy turkey your guests have ever had.
Place the brining bag in the bucket and put the bird in breast-side down. Pour the brine into the bag, making sure the entire bird is covered-no naked bits. Zip the bag up, cover, and put it in the fridge. If you don't have space in your fridge, you can use a cooler.
Take the turkey out and rinse under cold water. Pat dry with paper towels, making sure to dry the inside of the cavity, too.
The day of roasting, preheat your oven to 350 degrees Fahrenheit.
Truss the turkey.
Rub the outside of the skin with the oil and season pepper. I know, I know; it's so hard not to sprinkle salt all over the skin at this point! But please, don't. Your bird is already plenty salty from the brine!
Roast turkey breast down for 2 hours. After 2 hours, flip the turkey very carefully so that the breast side is up and return to the oven for 30 minutes to finish cooking and browning the skin on the breast.
Add additional pepper to taste and strain the gravy through a fine-mesh sieve before serving.