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
- 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.
- Remove from heat and add the onion, carrots, and thyme. Allow the brine to cool to room temperature.
- 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.
- 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.
- When you’re ready to cook the turkey, preheat the oven to 425°F. Remove the turkey from the brine and discard the brine.
- 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.
- Roast the turkey for 1 to 1 1/2 hours, or until the internal temperature reaches 165°F.
- 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.
