Best Turkey Ever!! (brined)

Total Time: 10 hrs Preparation Time: 8 hrs Cook Time: 2 hrs

Ingredients

• Servings: 22
• 15 lbs turkey (not self basting or kosher)
• 2 cups table salt (do not substitute equal amounts of kosher salt)
• 2 gallons icy cold water (*)
• 4 cups brown sugar
• 1/2 cup dried rosemary leaves
• 1/2 cup dried thyme, leaves
• 1 small onion, peeled and quartered
• 1 carrot, peeled & cut into 1-inch chunks
• 1 stalk celery, cut into 1-inch chunks
• 4 -6 tablespoons unsalted butter, melted
• as needed fresh fruit (to garnish)

Recipe

• 1 rinse turkey in cool water.
• 2 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.
• 3 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.
• 4 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.
• 5 * 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.
• 6 * *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.
• 7 in the cavity of turkey, place onion, carrot and celery.
• 8 brush turkey with melted butter.
• 9 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.
• 10 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.
• 11 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.
• 12 remove turkey from the oven and allow to stand for 20 minutes before carving.
• 13 transfer to a platter and garnish with fresh fruit.