Turkey, turkey

Ingredients:

9  lbs	turkey
1/4  c	butter
1/2  tsp	dried sage
1/2  tsp	dried thyme
1/2  tsp	salt
1/2  tsp	pepper

Directions:

For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
8 large fresh or dried bay leaves
1/2 tablespoon allspice berries
1 gallon iced water

Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.

Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.

Stuff body cavity w/ Apple/White Wine Turkey Stuffing.
Combine butter, sage and thyme; rub over turkey.
Sprinkle with salt and pepper.
Tent wit foil, dull side out, leaving sides open.
Roast in 325° oen, basting every 30 min for 4 hours.
Remove foil; roast for 1 hour longer.
Transfer to cutting board. Tent with foil and let stand for 30 min.

Course: Main Dish   |    Number of Servings: 6   |    Author: Ava Hristova/Alton Brown