Brined Thanksgiving Turkey

Ingredients

• 1 (12- to 14-pound) fresh or thawed frozen turkey
• 2 quarts cold water
• 1 cup kosher salt
• 1/2 cup light brown sugar
• 1/4 cup black peppercorns
• 1/4 cup allspice berries
• 2 bay leaves
• 2 tablespoons juniper berries
• 1 large onion, cut into wedges
• 2 carrots, cut into chunks
• 6 sprigs fresh thyme
• 3 tablespoons olive oil

Directions

1. In a large stockpot, combine the water, salt, brown sugar, peppercorns, allspice, bay leaves, and juniper berries. Bring to a boil, stirring occasionally, then reduce to a simmer for 5 minutes.
2. Remove from heat and add the onion, carrots, and thyme. Allow the brine to cool to room temperature.
3. Place the turkey in a large brining bag or food-safe container. Pour the brine over the turkey, and make sure the turkey is completely submerged.
4. Place the brining bag in the refrigerator and let the turkey brine for at least 8 hours and up to 24 hours. Turn the turkey over halfway through the brining time.
5. When you’re ready to cook the turkey, preheat the oven to 425°F. Remove the turkey from the brine and discard the brine.
6. Pat the turkey dry with paper towels. Place the turkey on a roasting rack in a roasting pan. Rub the turkey with the olive oil and season with salt and pepper.
7. Roast the turkey for 1 to 1 1/2 hours, or until the internal temperature reaches 165°F.
8. Remove the turkey from the oven and let rest for 15 minutes before carving.

Interesting Facts

• Brining is a process that adds flavor and moisture to your turkey.
• A 12- to 14-pound turkey will take 8 to 24 hours to brine.
• The internal temperature of the turkey should reach 165°F before it is considered safe to eat.