Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Kosher salt

  2. 3/4 cup 177ml Tamari or soy sauce

  3. 1/2 cup 99g / 3 1/2oz Sugar

  4. 1 tablespoon 15ml Dried thyme

  5. 1 tablespoon 15ml Whole allspice

  6. 2 teaspoons 10ml Hot red pepper flakes

  7. 1 teaspoon 5ml Fennel seeds

  8. 1 teaspoon 5ml Cumin seeds

  9. 1 teaspoon 5ml Whole black peppercorns

  10. 8 Garlic cloves - peeled, crushed

  11. 1 Fresh ginger - (abt 2") - peeled, sliced thin

  12. 1 Fresh turkey - (16 to 18 lbs) - neck and giblets

  13. Removed

  14. Sausage-Cornbread Stuffing - (see recipe)

  15. 1 Unsalted butter - softened

  16. Salt - to taste

  17. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Combine the kosher salt, tamari, sugar, thyme, allspice, pepper flakes, fennel seeds, cumin seeds and peppercorns in a stockpot large enough to hold the turkey. Add 2 gallons cold water. Bring to a boil, then remove from the heat and cool completely. Add the garlic and ginger.

  2. Rinse the turkey inside and out. Lay it breast-side down into the cold brine. Refrigerate 12 hours, then turn the turkey so that the legs are immersed in the brine. Refrigerate 12 more hours.

  3. Heat the oven to 500 degrees. Remove the turkey from the brine and drain well, then wipe clean; pat dry. Discard the brine.

  4. Loosely fill with stuffing. Lay on a rack in a roasting pan. Rub with soft butter. Season with salt and pepper. Roast 30 minutes.

  5. Reduce the heat to 350 degrees. Roast, basting every 30 minutes with pan drippings, until a meat thermometer inserted in thickest part of the breast registers 180 degrees, about 3 to 3 1/2 hours.

  6. Remove the turkey from the oven and spoon the stuffing into a heatproof dish. Cover the turkey with a tent of foil and let it sit 30 minutes before carving.

  7. To make gravy, remove the turkey and set the roasting pan over two burners on medium heat. Stir 2 tablespoons of flour into 2 cups of cold water; whisk into pan drippings until thick. Add water if too thick, more slurry if too watery.

  8. This recipe yields 12 servings (with leftovers).

  9. Each serving: 529 calories ; 78 grams protein; 1 gram carbohydrates; 0 fiber; 22 grams fat; 8 grams saturated fat; 304 mg. cholesterol; 983 mg. sodium.


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