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Ingredients
- 8 cups hot water
- 1 cup each of kosher salt and sugar
- 30 black peppercorns
- 3 bay leaves
- 1/2 bunch fresh thyme
- 8 cups rice
- 19 pound turkey
Details
Servings 8
Preparation time 10mins
Cooking time 210mins
Preparation
Step 1
1. Dissolve salt and sugar in hot water in a large bowl. Add peppercorns, bay leaves and thyme. Transfer into large pot or bag to hold 19 pound turkey. Add ice and set aside
2. Rinse turkey with cold running water - inside and out. Fully submerge turkey in above brine. Weight down the turkey so it remains submerged. Cover and refrig for two days.
3. One hour prior to cooking, remove turkey and set onto a pan to drain, tip to drain brine from inside cavity. Discard Brine and pat dry turkey. Place in a roasting pan.
4. Heat oven to 350 and roast turkey for two hours. Carefully rotate turkey pan;cover with foil and roast for two more hours. Instant read thermometer at 165. Remove from heat and let stand uncovered for 30 minutes.
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