Thanksgiving Turkey (brined)

By Nanatimesthree

Makes enough brine for a 20 pound turkey. The process takes two days.

Ingredients

• 2 sticks cinnamon
• 4 bay leaves
• 2 whole star anise
• 1/4 cup black peppercorns
• 12 whole juniper berries
• 1 gallon water
• 3 cups kosher salt
• 2 cups brown sugar
• 1 whole onion, peeled and chopped
• 2 whoe celery ribs, chopped
• 6 garlic cloves, whole
• 1 bunch parsley, chopped
• 1 bunch thyme, chopped
• 6 springs rosemary, chopped
• 3 whole oranges, halved
• 2 apples, grilled and coarsely chopped
• 1 fennel bulb, grilled and coarsely chopped
• 1 gallon apple juice
• 1 gallon water
• 15 to 20 pound turkey

Preparation

Step 1

In a heavy pot, toast the first 5 ingredients until they become fragrant. Add one gallon of water and all of the remaining ingredients EXCEPT the juice, the additional gallon of water, and the turkey.

Cook over medium high heat until the water simmers and the salt and sugar dissolve completely. Add the remaining water and juice, and chill until mixture reaches 45 degrees.

Inject the turkey with the brine by spacing injections three inches apart, until the flesh begins to puff and is firm. Focus on the thickest parts of the bird for a total of 6 to 10 injections.

Submerge the turkey completely in the brine. (I use a large cooler. I put the bird in a plastic trash bag, set it down in the cooler, and then pour the stuff into the bag.) Let bird sit in brine for a minimum of 20 hours.

Once brined, remove from the solution, rinse with cold water, and pat dry with paper towels. Allow the bird to sit uncovered in the refrigerator for 4 to 6 hours until the skin becomes tacky to the touch. This will aid in the color and crispness of the skin while cooking.

Roast bird at 325 degrees for an average of 15 minutes per pound, or until the breast meat reaches 165 degrees. Let the turkey rest for
15 to 30 minutes before carving.