Spiced Turkey in Brine

Ingredients

• Brine:
• 1 gallon chicken stock
• 1 cup kosher salt
• ½ cup light brown sugar
• 2 tablespoons dried minced onion
• 2 tablespoons red pepper flakes
• 3 whole cinnamon sticks
• 1 tablespoon cracked black peppercorns
• ½ tablespoon cracked allspice berries
• ½ tablespoon chopped candied ginger
• 1 gallon ice water
• 1 (14 pound) thawed whole turkey, neck and giblets removed
• ½ cup butter, softened
• aluminum foil

Step 1

Combin the chicken stock, salt, brown sugar, onion, pepper flakes, cinnamon sticks, peppercorns, allspice berries, and candied ginger in a large pot over medium-high heat. Bring it to a boil, stirring occasionally until the sugar and salt dissolve—this should take about 3 to 5 minutes. Take the pot off the heat and let the brine cool to room temperature before popping it into the fridge until it’s completely chilled.

Step 2

Once the brine is cold, mix it with some ice water in a clean, food-safe 5-gallon bucket or a large container. Submerge the turkey breast-side down in the brine, cover it, and refrigerate (or keep it in a cool spot like a basement) for about 6 hours. Don’t forget to turn the turkey over halfway through so it brines evenly.

Step 3

When you’re ready to cook, place a roasting rack inside a wide, shallow pan and set your oven rack to the lowest position. Preheat the oven to 500°F (260°C). Take the turkey out of the brine and give it a good rinse inside and out with cold water. Pat it dry with paper towels, tuck the wings back, and rub butter all over the bird.

Step 4

Pop the turkey in the hot oven and roast it for 30 minutes. Then, carefully insert a probe thermometer into the thickest part of the breast and cover that area with a double layer of foil to prevent it from drying out.

Step 5

Lower the oven temperature to 350°F (175°C) and continue roasting the turkey until the meat near the bone isn’t pink anymore and the juices run clear. This usually takes another 3 to 3 ½ hours. To be sure, check that the thermometer in the thickest part of the thigh reads 165°F (74°C). When it’s done, take the turkey out and let it rest, loosely covered, in a warm spot for about 15 minutes before carving.