Melba Wilson’s Thanksgiving Turkey

Melba's Favorite Turkey Brine
1 lemon juiced
2 gallons water
1/4 cup Worcestershire
3 tablespoons garlic bulbs smashed
9 sprigs rosemary
9 sprigs thyme
1/2 bunch parsley sprigs
1/3 cup brown sugar
1 1/2 cup kosher salt
2 tablespoons freshly cracked black pepper

Slow Roasted Turkey
1/4 cup olive oil
• 2 large yellow onions, diced
• 8 cloves garlic, diced
• 2 teaspoons chicken base
• 1 teaspoon adobo seasoning
• Freshly ground black pepper, to taste
• 1 bunch carrots, peeled and halved lengthwise

Turkey Brining
Mix ingredients in a food container large enough to hold your turkey.
Add turkey to the brine
Cover and refrigerate for 12 to 24 hours before seasoning and cooking.

Slow Roasting the Turkey
1. Prepare the Adobo Paste
• In a large skillet, heat olive oil over medium heat.
• Add onions and sauté until almost translucent.
• Stir in garlic and cook for 4 minutes more.
• Add chicken base, adobo seasoning, and black pepper; stir to combine.
• Remove from heat and add just enough water (about 1 cup) to make a paste.

2. Marinate the Turkey
• Rub the turkey inside and out with the adobo paste.
• Wrap tightly in plastic wrap and refrigerate for at least 3 hours, or overnight for best flavor.

3. Roast the Turkey (Part 1)
• Preheat oven to 400°F (200°C).
• Place turkey in a roasting pan and brown in the oven for 10 minutes.
• Remove the turkey and lower oven temperature to 325°F

4. Slow Roast
• Remove turkey from the pan and line the bottom of the pan with the halved carrots in a single layer.
• Add just enough water to cover the carrots.
• Return the turkey to the pan, making sure it rests on the carrots (not directly on the pan).
• Cover tightly with aluminum foil.
• Roast at 325°F for 4 1/2 hours

5. Roast the Turkey
• Remove the turkey from the oven and uncover.
• Increase oven temperature to 350°F
• Roast, uncovered, for 30 minutes more, until the skin is golden and crisp.

6. Rest and Serve
• Let the turkey rest for 10–15 minutes before carving.
• Serve warm and enjoy!