Roast Brined Turkey

Total Time: 52 hrs Preparation Time: 48 hrs Cook Time: 4 hrs

Ingredients

• Servings: 10
• 1 1/4 cups kosher salt
• 4 1/2 cups sugar
• 6 sprigs fresh parsley
• 6 sprigs fresh dill
• 6 sprigs fresh thyme
• 6 sprigs fresh tarragon
• 6 sprigs fresh sage
• 2 sprigs fresh rosemary
• 2 teaspoons mustard seeds
• 2 teaspoons fennel seeds
• 2 cinnamon sticks
• 5 bay leaves
• 8 whole cloves
• 1/2 tablespoon juniper berries
• 1 teaspoon cardamom pod
• 2 teaspoons black peppercorns
• 2 lemons, sliced
• 2 gallons water
• 1 (14 lb) whole turkey, rinsed
• 1 cup clarified butter

Recipe

• 1 in a container large enough to hold the turkey and brine combine all ingredients except the water, turkey and clarified butter.
• 2 in a saucepan bring water to a boil and add to container, stirring to dissolve salt and sugar. let cool until cold.
• 3 add turkey to brine so that it is completely submerged, cover, and chill for 48 hours. (a large new mop-bucket or rubbermaid container works great for this.) if turkey is not completely submerged, turn it several times during the 48 hours.
• 4 preheat the oven to 300 degrees f. drain the turkey, pat it dry, and truss. transfer the turkey to a roasting pan fitted with a rack.
• 5 rinse a double thickness of cheesecloth in cold water and squeeze out excess moisture. dip in clarified butter and arrange over the turkey.
• 6 roast the turkey, basting it frequently with any remaining clarified butter and the pan juices, for 3 to 4 hours, or until a meat thermometer inserted in the thigh joint registers 150 degrees f and the juices run clear.
• 7 let rest, covered loosely with foil, for 30 minutes before carving.