Brined Roast Turkey
- 3/4 cup plus 2 tablespoons kosher salt
- 3/4 cup sugar
- 1 carrot, diced, peeled and
- 1 large onion, diced, peeled and
- 1/4 cup celery, diced
- 1 leek, diced, cleaned and
- 2 bay leaves
- 1 tablespoon black peppercorns
- 1 tablespoon coriander seeds
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon fennel seeds
- 2 star anise
- 2 or 3 sprigs fresh thyme
- 1 12- to 14- pound free-range turkey
- Shiitake and lotus seed stuffing
- 4 tablespoons olive oil, or butter
DirectionsIn 16-quart or larger stockpot, bring 2 gallons water to a boil.
Add salt and sugar, and stir until completely dissolved.
Turn off heat, and add carrot, onion, celery and leek.
Add spices, and refrigerate until cold.
Remove giblets from turkey.
Cover and refrigerate liver if using in stuffing.
Discard remaining giblets or reserve for another use.
Add turkey to stockpot.
If necessary, weight with plate so that it stays below brine's surface.
Refrigerate 72 hours, then remove from brine and allow to come to room temperature.
Preheat oven to 425 degrees.
Loosely fill turkey at both ends with stuffing, and truss like a chicken.
Place in large roasting pan, and roast until it starts to brown, about 25 minutes.
Reduce oven setting to 350 degrees, and roast for 12 minutes more per pound, until internal temperature at deepest part of thigh reaches 130 degrees.
Baste frequently with olive oil or butter and pan juices.
If bird begins to darken too much, cover loosely with foil.
Remove turkey from oven, leave covered and allow to rest 20 minutes before carving and spooning stuffing into serving dish.