5.0 – 1 reviews • Gluten Free
| Level: |
Easy |
| Total: |
12 hr 20 min |
| Active: |
20 min |
| Yield: |
8-10 |
Ingredients
- 2 cups kosher salt
- 1 1/2 cups packed dark brown sugar
- 2 tablespoons juniper berries
- 1 tablespoon whole black peppercorns
- 5 bay leaves
- Zest of 1 lemon
- One 14- to 16-pound turkey (not kosher or self-basting), butterflied
- 2 sticks (1 cup) unsalted butter, at room temperature
- 2 tablespoons chopped fresh parsley
- 1 tablespoon dried sage
- 1 tablespoon dried thyme
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon paprika
- 1/8 teaspoon ground cloves
Instructions
- Combine the salt, brown sugar, juniper, peppercorns, bay leaves and lemon zest with 1 quart (4 cups) water in a small saucepan. Bring to a boil, then turn off the heat and let the mixture sit for 30 minutes. Pour the brine into a plastic container or pot large enough to hold the turkey, add 5 quarts (20 cups) ice water and stir to combine. Submerge the turkey, adding more ice water if needed. Weight the turkey down with a plate to keep it submerged and refrigerate at least 8 hours and up to 12 hours.
- Drain, rinse and pat the turkey dry. Transfer to a large paper-towel-lined cutting board and let sit at room temperature until it reaches room temperature, about 1 hour.
- Mix the butter, parsley, sage, thyme, pepper, paprika and cloves in a medium bowl until well combined.
- Position a rack in the middle of the oven and preheat the oven to 375 degrees F.
- Pat the turkey skin dry again and rub the compound butter evenly over the surface, also pushing some underneath the skin on the breasts. Lay the turkey in a large roasting pan as flat as possible. If the pan is a bit small, tuck the wings behind the back with the drumsticks resting on the ledge of the pan and place a large rimmed baking sheet lined with aluminum foil at the bottom of the oven to catch drippings.
- Roast, basting the turkey with the pan drippings every 30 minutes or so, until a meat thermometer inserted in the thigh registers 165 degrees F, 1 hour 30 minutes to 2 hours. Transfer to a cutting board and let rest 30 minutes before serving.
Nutrition Facts
| Serving Size |
1 of 10 servings |
| Calories |
986 |
| Total Fat |
46 g |
| Saturated Fat |
19 g |
| Carbohydrates |
35 g |
| Dietary Fiber |
1 g |
| Sugar |
33 g |
| Protein |
105 g |
| Cholesterol |
397 mg |
| Sodium |
1732 mg |
