Brined Turkey



INGREDIENTS:

1 turkey, about 12 pounds



Brine:

1 cup sugar

1 1/2 cups kosher salt

2 1/2 gallons cold water

2 bay leaves, torn into pieces

1 bunch fresh thyme

1 head of garlic, cloves separated and peeled

5 whole allspice berries, crushed

4 juniper berries, smashed (optional)



Roasting:

2 tablespoons softened butter + butter for basting

1 1/2 teaspoons freshly ground pepper

1 cup chicken stock, or more as needed



INSTRUCTIONS: Brining: Clean the turkey by removing the giblet bag,

any

extra internal fat and any pin feathers. Rinse well under cold tap

water.



Combine the sugar, salt and 3 to 4 quarts of water in a large bowl.

Stir

until the sugar and salt dissolve, then add the remainder of the brine

ingredients except for the remaining 1 1/2 gallons water.



Double-bag two heavy-duty, unscented trash bags (not made of recycled

materials), then put them in an ice chest that is large enough to hold

the turkey. Place the turkey in the doubled bags, pour in the brine,

then the remaining 1 1/2 gallons of water -- there should be enough

liquid to completely submerge the bird. Press out all the air in the

bags, then tightly close each bag separately. Keep the turkey cold

with

bags of ice, which will also help keep it submerged in the brine.

Brine

for 12 to 24 hours.



Alternate method: Instead of using an ice chest, place the turkey and

brine in a large pan or bowl and refrigerate for 12 to 24 hours. If

the

turkey floats to the top, weight it down with a plate and cans to keep

it completely submerged in the brine.



Roasting: Preheat the oven to 400F. Remove the turkey from the brine,

rinse and dry well. Spread 2 tablespoons softened butter over the skin

and sprinkle the pepper over the skin and in the cavity.



Tuck the wing tips under, loosely truss the legs and place the turkey

on

a V-shaped rack in a roasting pan. Tent the breast with foil and place

the turkey in the oven.



Roasting note: To assure that the bird cooks evenly, rotate the

roasting

pan 180 degrees every 30 minutes while the turkey is in the oven.



Roast for about 1 hour, remove the foil and baste the turkey with 1/2

cup stock. Return to the oven and roast, basting with pan drippings

and

more stock (if desired) every 20 minutes. Start checking the internal

temperature after about 1 hour of roasting time. If the legs begin to

get too brown, cover them loosely with foil. Roast the turkey until

the

internal thigh temperature reaches 165F. Total roasting time should be

about 2 to 2 3/4 hours.



Let rest for at least 20 to 30 minutes before carving. Serves 6 to 8,

with leftovers