The BESTEST Turkey EVER!

I know, you're sick of me touting my turkey recipe, but I have witnesses now! The Allisons backed me up on this recipe (from Emeril Lagasse) as being about the tastiest and best ever. It's really not too hard and when you use an oven bag, makes for the most flavorful, moist turkey I've ever had. Thanks Amber & James, for introducing me to this recipe! (PS: the recipe is for a turkey breast--I just double or triple it for a full turkey, depending on it's weight.)

Brined Turkey Breast
From chef and author Emeril Lagasse

1 cup lemon juice
¾ cup fresh orange juice
1 cup Kosher salt
1 cup packed light brown sugar
1 cup chopped yellow onion
2 oranges, cut in half
3 cinnamon sticks
2 tablespoons whole cloves
2 tablespoons whole allspice berries
1 cup brandy
One 6 to 6½ pound whole turkey breast
1 tablespoon vegetable oil
1 tablespoon Emeril's Original Essence

1. To make the brining liquid, combine all the ingredients, except for the Emeril's Essence and the oil, with 1 gallon of water in a large non-reactive container and stir to dissolve the sugar and salt.

2. Put the turkey in a large colander and rinse under cold running water. Add the turkey breast to the brine, cover, and refrigerate, turning the breast occasionally, for at least 12, hours and up to 24 hours. (If you don't have a large non-reactive container, put the turkey breast in a large heavy-duty plastic garbage bag. Make the marinade in a large bowl and pour the marinade into the bag. Put the bag inside a large container or roasting pan in case it should leak or drip.)

3. Preheat the oven to 375F.

4. Remove the turkey from the brine (discard the brine) and put it breast side up in a large heavy roasting pan. Pat the turkey dry with paper towels. Rub the turkey with the vegetable oil, and sprinkle on both sides with the Essence.

5. Roast until deep golden brown and an instant read thermometer inserted in the thickest part of the breast reads 160 degrees F, about 1½ hours. Transfer to a platter and let stand for 15 minutes before carving.

6. Carve the turkey and serve with the cranberry compote.

Emeril's Essence

5 tablespoons sweet paprika
¼ cup salt
¼ cup garlic powder
2 tablespoons freshly ground black pepper
2 tablspoons onion powder
2 tablespoons cayenne
2 tablespoons dried oregano
2 tablespoons dried thyme

1. Combine all ingredients in a small mixing bowl and blend well. Store in an airtight container in your spice cabinet for up to 3 months.