How-To: Brine & Roast a Turkey

Having not experienced a brined turkey up until about 10 years ago, I must say that there is quite a difference in taste and tenderness and I encourage those on the 'to brine or not to brine' fence to definitely go with the former. After brining, roasting the turkey in the oven delivers a moist, delicious turkey that is sure to 'wow' your family! 

Brine Ingredients (for a whole turkey, around 16 to 20 lbs; adjust quantities accordingly if preparing brine for a smaller/larger bird or a turkey breast)

• ~1.5 gallons water
• 2 c brown sugar 
• 1.5 c kosher salt 
• the juice and peel from 3 oranges or lemons (or a combination of the two)
• 2 bottles/cans of your favorite lager/ale/beer -or- 3 c apple juice or cider 
• 4-5 cloves of garlic, minced
• few sprigs of your favorite herbs (rosemary and thyme work well)
• 5 whole bay leaves
• 2 TBSP whole peppercorns
  

Directions:

1. Fill a large stock pot with ~6 quarts of water; add all other ingredients and bring to a boil.  Stir and continue heating until the sugar and salt are dissolved.  Allow solution to completely cool. 
2. Transfer this mixture to a clean 5 gallon bucket, a cooler, or another container large and sturdy enough to hold the turkey.  Add the thawed/mostly thawed turkey to the bucket and then add any additional cold water and/or ice needed to completely cover the bird. Cover top of bucket with a lid or Saran wrap (or close cooler lid) and place in a refrigerator for 16 to 24 hours. A brining bag can also be used. 
3. After the recommended time has passed, remove the turkey from brine and pat dry with paper towels.  Discard brine. Allow turkey to sit out for about 30 minutes to take the chill off.
4. To roast the turkey: pre-heat oven to 450F. Place turkey in a roasting pan with rack and rub olive oil or herb butter (simply melt butter and add your favorite herbs, such as rosemary, sage, thyme, etc. as well as some kosher salt and freshly ground pepper) all over the skin. Add a little water or stock to the bottom of the pan; this will combine with the herb butter and natural juices of the turkey to be used to baste the turkey 
5. Place the turkey in the hot oven and decrease temperature to 350F. Roast for approximately 13 minutes per pound of turkey (or until the thermometer reads 165F in the thickest part of the turkey; a 16 lb turkey will take about 3.5 hours). Throughout the roasting time, every 30 to 45 minutes or so, baste the turkey with the drippings.
6. Once done, move the turkey to a clean platter or large cutting board, tent with foil, and allow to rest for about 30 minutes before carving.