An easy brine is included in this recipe that will bring your turkey lots of good flavor and a juicy texture.
For the Brine:
Water enough to cover the bird (8 quarts or more depending on the container and size of bird)
2 cups Kosher Salt
2 cups maple syrup
1/4 cup black peppercorns, lightly crushed
1 tablespoons ground cloves
1 tablespoon ground cinnamon
1 bunch sage, roughly chopped
For the turkey:
1 turkey, 12-14 pounds
3 medium onions roughly chopped
2 medium carrots, peeled and roughly chopped
2 stalks celery, roughly chopped
6 sprigs thyme
3 tablespoons butter at room temperature
1. Rinse the turkey inside and out. Place bird in the container and cover with cold water. Remove bird and add the brine ingredients to the water. Stir until the salt has dissolved.
2. Place the turkey in the brine. And chill for 12-24 hours.
3. Remove the bird from the brine, discard brine. Dry the bird and return it to the refrigerator uncovered for 8-12 hours to allow the skin to dry out, this will produce the crispest skin.
4. Preheat the oven to 400 degrees.
5. Combine 1/3 of the chopped vegetables with a tablespoon of butter and place in the cavity of the turkey. Tie the legs together with string.
6. Scatter the remaining vegetables and thyme in a roasting pan, pour 1 cup water over the vegetables.
7. Smear the remaining butter all over the bird and roast breast side down for 45 minutes. Turn the bird on its side (thigh up) and baste. Roast 15 minutes. Turn to the other side and baste again. Add a cup of water to the pan. Roast 15 minutes. Baste and turn the bird so the breast is up. Roast 30-45 minutes until the breast registers about 160 degrees F.
8. Remove the turkey from the oven and rest 20 minutes before carving.
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