Crème de la Caviar Turkey

CREATE a caviar-inspired brine by adding salt, water, brown sugar, rosemary, thyme, peppercorns, bay leaves and lemons to a large stock pot. Bring to a low boil until salt and sugar dissolve. Remove from heat and allow to cool completely.

ADD prepared turkey to a brining bag and slowly pour brine mixture over bird. Secure bag and allow the flavor of caviar to infuse into the turkey for 24 hours. The next day, remove the turkey from the brine and rinse under cold water. Remove any salt that has crusted. Discard the brine and allow the bird to sit at room temperature.

LINE roasting pan with Reynolds Wrap^® Heavy Duty Foil. Place turkey breast side up in the roasting pan before rubbing with softened butter and generously sprinkling with salt and pepper.

PREHEAT oven to 325°F. Loosely tent turkey with Reynolds Wrap Heavy Duty Foil. Roast turkey for 15 minutes per pound of turkey, roughly 3 hours for a 12-pound turkey. Baste bird with pan drippings 3 times throughout cooking process. Remove foil for last hour of roasting and remove from the oven when the thigh reaches an internal temperature of 175°F. Allow turkey to rest for 30-40 minutes, until lightly warm to the touch.

TRANSFER turkey to a serving dish.

TOP with kettle cooked potato chips, chives and crème fraiche, before topping with plenty of caviar. Serve with additional potato chips and crème fraiche.