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2 gallons (32 cups) water
2 cups kosher salt
2 cups packed brown sugar
2 tablespoons peppercorns, coarsely cracked
1 (12- to 14-pound) fresh turkey
2 tablespoons unsalted butter, at room temperature
Salt and freshly ground pepper, to taste |
The day or
night prior to cooking the turkey, prepare the brine in a saucepan,
combining 4 cups of water, salt and sugar in the saucepan.
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Place
the saucepot over medium heat, stirring the mixture until the salt and
sugar are dissolved.
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Take the saucepan from the heat and stir in
the cracked peppercorns.
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Allow the mixture to cool.
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Rinse the turkey inside and out then put it into a big pot that the
turkey will fit into with some space remaining.
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Put the remaining
water and the brine mixture into the big pot and mix it
well.
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Put the turkey in the pot.
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The brine should cover the
turkey.
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If the brine does not cover the turkey then wait 6 or so
hours then turn the turkey where the other parts are submerged in the
brine.
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Refrigerate the turkey and brine for at least 12 hours.
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More is better.
Remove the turkey from the brine then discard the brine.
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Rinse the
turkey thoroughly under cold running water.
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Pat dry and
refrigerate.
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Preheat the oven to 325° F.
Rub the butter all over the turkey, and season with salt and pepper.
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Tuck the turkey wings under the back, and, if necessary, tie the legs
together with kitchen string.
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Place the turkey, breast side up, on
a rack in a roasting pan, and roast.
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Baste every 30 minutes with the
pan juices, for 1 hour.
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Cover the turkey breast loosely with a
foil tent.
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Roast for 2½ to 3 hours longer, or until an
instant-read thermometer inserted into the thickest part of the thigh,
away from the bone, registers 180° F.
About 45 minutes before the
turkey is done, remove the foil tent.
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