EatingWell


3
3
What's This?
Serving size 10
Prep Time
Total Time

Ingredients

3 gal water, divided1 ½ cup sugar1 cup kosher salt2 carrot, chopped2 large onion, chopper2 leek, dark tops trimmed off, chopped1 small stalk celery, chopped4 bay leaf2 Tbsp black peppercorns2 Tbsp coriander seeds½ tsp crushed red pepper½ tsp fennel seed4 star anise6 sprigs fresh thyme14 lb naturally fed, free-range turkey1 large sprig rosemary for basting3 Tbsp extra-virgin olive oil for basting

Directions

1. Bring 1 gallon water to a boil in a large nonreactive pot that will hold your turkey and fit in your refrigerator (see Tip). Stir in sugar and salt until completely dissolved. Turn off the heat. Stir in carrots, onions, leeks, celery, bay leaves, peppercorns, coriander, crushed red pepper, fennel seeds, star anise and thyme. Add the remaining 2 gallons water. Place the turkey in the brine and weight it with a plate, if necessary, so it stays below the surface. Refrigerate for 72 hours.

2. Preheat oven to 425°F.

3. Remove the turkey from the brine, brush off any briny bits and let stand at room temperature for 30 minutes (discard the brine). Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Place the turkey on a roasting rack set in a large roasting pan.

4. Roast the turkey until the skin starts to brown, about 40 minutes. Use rosemary sprig to baste the turkey with oil. Reduce oven temperature to 350° and continue roasting the turkey, basting with more oil about every 30 minutes, until an instant-read thermometer inserted into the thickest part of a thigh without touching bone registers 165°F, 1 to 1 1/2 hours more, depending on the size of the turkey. If the skin begins to darken too much, cover it loosely with foil.

5. Carefully transfer the turkey to a large, clean cutting board; let it rest, loosely covered with foil, for 20 minutes before removing the string and carving.

Kitchen Tip: If you do not have a pot large enough to hold the turkey plus the 3 gallons of brining liquid, bring 1 gallon of water to a boil in a smaller pot, add the flavorings (Step 1), then transfer the brine to a clean large bucket or medium cooler (small enough to fit in your refrigerator). Add the remaining 2 gallons water and the turkey. To fit the brining turkey into your refrigerator, you may need to remove a shelf or two.

To Make Ahead: Pot, bucket or clean cooler large enough to hold the turkey (but small enough to fit in your refrigerator), kitchen string

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 10 Total

  • Calories from fat 147 6%
  • Total Fat 36 22%
  • Sodium 65mg
  • Protein 96mg
  • Cholesterol 4gm 4%
*

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Dinner, Diabetic, Gluten Free, Healthy, Low Carb, Low Fat, Turkey, American, Roasting, Thanksgiving, Christmas

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