• 14servings
  • 255minutes
  • 1032calories

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Nutrition Info . . .

VitaminsA, P
MineralsNatrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 18 -21 lbs turkey

  2. 1 1/2 cups kosher salt

  3. 1 1/2 cups brown sugar

  4. 3 gallons water

  5. 9 bay leaves

  6. 1 bunch thyme (or 6T dried thyme)

  7. 4 1/2 tablespoons black peppercorns

  8. 6 large garlic cloves

  9. 6 sprigs rosemary

  10. 1 tablespoon allspice berry

  11. 6 juniper berries, smashed

Instructions Jump to Ingredients ↑

  1. dissolve salt & sugar in 1 gallon warm water. It's easiest to do this in a big pot on the stove on high, stirring constantly till water is clear. Water will be warm, not hot, and you can let it cool to room temperature, if you wish.

  2. Turn off heat.

  3. Put the turkey, cavity up, inside 2 nested garbage bags, and stand this up between bags of ice in a cooler. (This has the added benefit of freeing up space in the fridge.).

  4. Pour in the brine, and add the other 2 gallons of water, and all the herbs & spices.

  5. Let marinate 12 - 24 hours.

  6. To roast: Preheat the over to 500.

  7. Stuff the turkey however you want. Do NOT salt the turkey, or use any other spices.

  8. Put the turkey, breast down, in a rack in a pan, and put the pan in the oven. You will cook the stuffed turkey for 8 minutes per pound.

  9. After 40 minutes, turn the heat down to 425. Check to see if turkey is getting too brown, if it is, tent it with foil.

  10. minutes before it's done, turn the turkey so that it's breast side up (no tent), and turn the pan so that what was at the back of the oven is now at the front. Check occasionally to see if it needs tenting.

  11. Turkey is done when thickest part of thigh is 170 degrees.


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