photography by Bode Helm
Serves 6-8
Ingredients
1 18-lb. turkey
1 ¼ cups kosher salt
1 ¼ cups sugar
2 lemons, cut in half
6 sprigs fresh parsley
1 bunch fresh thyme
12 leaves fresh sage
2 tbsp. mustard seed
5 bay leaves
2 tbsp. whole black peppercorns
2 gallons boiling water
1 ½ lbs. butter, for basting
Directions for Brine
Combine all ingredients except the boiling water in a 5-gallon heat-proof container, large enough to hold the turkey. Pour the boiling water over the brine ingredients and allow the mixture to cool at room temperature. Submerge the turkey in the brine, cover, and refrigerate overnight.
Directions for Turkey
Preheat oven to 350°. Remove the turkey from the brine and rinse under cold water. Cook for 2½ to 3½ hours or until an internal temperature of 155° to 160° is reached. Baste every 30 minutes with 1½ pounds of melted butter. Remove the turkey from the oven and allow to rest for 30 minutes.