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Roast Turkey
Ingredients
- 24 cups of water
- 1 pound kosher salt
- 1 cup molasses
- 2 cups honey
- 1 cup soy sauce
- 1 Tablespoon red pepper flakes
- 1 Tablespoon dried sage
- 2 Tablespoons dried thyme
- 2 heads of garlic, smashed and unpeeled
- 5 pounds of ice
- 14 to 18 pound turkey
Instructions
- Add water to a large pot over medium heat.
- Add salt, molasses, honey, soy sauce, red pepper, sage, thyme and garlic.
- Boil until salt and spices are dissolved.
- Add ice to a clean cooler large enough to hold the turkey.
- Pour the brine over the ice.
- Place the turkey in the brine, breast side down.
- Make sure the cavity fills with liquid as you submerge it.
- Close the cooler and let the turkey sit for 8 to 18 hours.
- Remove the turkey from the brine and use paper towels to dry the outside and the inside of the bird.
- Refrigerate uncovered for 8 to 48 hours until ready to cook. This will make the skin crispy.
- Cook at 325 degrees for 15 minutes per pound.
- Remove when the thickest part of the thigh registers at 160 degrees.
- Let the meat rest for 30 minutes.
