Ingredients
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4 cups brown sugar
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15 lbs turkey (not self Basting or kosher)
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2 cups table salt (do not substitute equal amounts of kosher salt)
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2 gallons icy cold water (*)
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1/2 cup dried rosemary leaves
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1/2 cup dried thyme, leaves
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1 small onion, peeled and quartered
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1 stalk celery, cut into 1-inch chunks
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4 -6 tablespoons unsalted butter, melted
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as needed fresh fruit (to garnish)
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1 carrot, peeled & cut into 1-inch chunks
Instructions
- Rinse turkey in cool water.
- In a very large clean container (non-corrosive pan or stockpot such as stainless steel or glass or a food-grade plastic container), mix salt and water together until salt dissolves. Stir in brown sugar and spices, mix well until sugar dissolves.
- Totally submerge poultry in solution and store, covered, in refrigerator for at least 6 hours and up to 8 hours. Since brining does not preserve meat, the turkey must be kept below 40 degrees F throughout the entire brining process. Ice packs may also be used to keep turkey at a safe temperature of below 40°F.
- Remove turkey from brine. Discard brine. Thoroughly rinse turkey under a slow stream of cool water, rubbing gently to release salt and sugar, both inside and out. Pat skin and both interior cavities dry.
- * NOTE: The ratio of water to salt is appropriate for a 15-pound turkey. If a larger or smaller turkey is brined, please calculate accordingly.
- * *NOTE: Other combinations of herbs may be added including 6-8 bay leaves, 3 cloves garlic and 2 teaspoons black peppercorns. Or a spicy flavor may be achieved by the addition of 1 cup small dried red chile peppers.
- In the cavity of turkey, place onion, carrot and celery.
- Brush turkey with melted butter.
- Roast turkey, breast side down, in a preheated 325 degree F oven for 2 hours. During this time, baste legs and back twice with melted butter.
- Remove turkey from oven and protecting your hands, grasp turkey with several layers of clean paper towels at both ends, and turn turkey, breast side up.
- Return turkey to oven and continue to roast, basting twice with pan dripping. Continue to roast until internal temperature reaches 170°F in the breast and 180°F in the thigh. NOTE: A brined turkey cooks slightly faster than an unbrined turkey, so check the internal temperature frequently.
- Remove turkey from the oven and allow to stand for 20 minutes before carving.
- Transfer to a platter and garnish with fresh fruit.