Spiced Brined Turkey

To brine

2-3 days before, begin thawing your turkey in the refrigerator if it's frozen. You may also prepare the brine keep it cool in the fridge.

Combine all brine ingredients, except for the apple cider vinegar and ice water, in a large pot. Bring to a boil, stirring occasionally. Allow to cool to room temperature and then add the vinegar. Refrigerate until ready to use.

The night before you want to eat the turkey, combine the brine and ice water in a brine bag, clean 5-gallon bucket or huge stock pot. Slowly lower in turkey, breast-side down into the brine. Weigh down the turkey if necessary to keep it submerged. Cover (or close) and refrigerate for 1 hour for every pound of meat (do not go over this time). Be sure to turn the turkey over once halfway through the process.

When it's time to roast, remove the turkey from the brine and pat dry. Place on a roasting rack in a roaster.

Pour the boiled water onto the aromatics. Cover and let steep for 5 minutes. Place steeped aromatics into the cavity of the turkey.

Tuck turkey wings under and rub all over the skin with coconut oil or butter.

To Roast

Put the roaster on the farthest rack from the heat source. Roast on 500 degrees for 30 minutes. Reduce heat to 350 degrees and cook for about 2 more hours or until the temperature in the thickest part of the thigh reaches 160 degrees.

Remove from the oven and cover with a large bowl. Allow to rest for 15 minutes before carving.

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Recipe Ingredients:

Recipe Instructions:

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