Brined Turkey

INGREDIENTS:
1 turkey, about 12 pounds

Brine:
1 cup sugar
1 1/2 cups kosher salt
2 1/2 gallons cold water
2 bay leaves, torn into pieces
1 bunch fresh thyme
1 head of garlic, cloves separated and peeled
5 whole allspice berries, crushed
4 juniper berries, smashed (optional)

Roasting:
2 tablespoons softened butter + butter for basting
1 1/2 teaspoons freshly ground pepper
1 cup chicken stock, or more as needed

INSTRUCTIONS: Brining: Clean the turkey by removing the giblet bag,
any
extra internal fat and any pin feathers. Rinse well under cold tap
water.

Combine the sugar, salt and 3 to 4 quarts of water in a large bowl.
Stir
until the sugar and salt dissolve, then add the remainder of the brine
ingredients except for the remaining 1 1/2 gallons water.

Double-bag two heavy-duty, unscented trash bags (not made of recycled
materials), then put them in an ice chest that is large enough to hold
the turkey. Place the turkey in the doubled bags, pour in the brine,
then the remaining 1 1/2 gallons of water -- there should be enough
liquid to completely submerge the bird. Press out all the air in the
bags, then tightly close each bag separately. Keep the turkey cold
with
bags of ice, which will also help keep it submerged in the brine.
Brine
for 12 to 24 hours.

Alternate method: Instead of using an ice chest, place the turkey and
brine in a large pan or bowl and refrigerate for 12 to 24 hours. If
the
turkey floats to the top, weight it down with a plate and cans to keep
it completely submerged in the brine.

Roasting: Preheat the oven to 400F. Remove the turkey from the brine,
rinse and dry well. Spread 2 tablespoons softened butter over the skin
and sprinkle the pepper over the skin and in the cavity.

Tuck the wing tips under, loosely truss the legs and place the turkey
on
a V-shaped rack in a roasting pan. Tent the breast with foil and place
the turkey in the oven.

Roasting note: To assure that the bird cooks evenly, rotate the
roasting
pan 180 degrees every 30 minutes while the turkey is in the oven.

Roast for about 1 hour, remove the foil and baste the turkey with 1/2
cup stock. Return to the oven and roast, basting with pan drippings
and
more stock (if desired) every 20 minutes. Start checking the internal
temperature after about 1 hour of roasting time. If the legs begin to
get too brown, cover them loosely with foil. Roast the turkey until
the
internal thigh temperature reaches 165F. Total roasting time should be
about 2 to 2 3/4 hours.

Let rest for at least 20 to 30 minutes before carving. Serves 6 to 8,
with leftovers