Ingredients:
- 1 (12 -16 lb) whole turkey ( allow 1 lb per person , adding .5 lb per person for big eaters or if you want leftovers)
- 5 allspice berries, crushed
Directions:
- Brining: Remove giblet bag from turkey, along with any extra internal fat and pin feathers. Rinse well under cold tap water.
- Combine sugar, salt and 1 gallon of water in a large bowl; stir until sugar and salt dissolve.
- Add bay leaves, thyme, garlic, allspice berries and juniper berries.
- Double-bag two heavy-duty, unscented trash bags (do not use bags made of recycled materials) and put them in an ice chest that is large enough to hold the turkey.
- Place turkey in bags, pour in brine and remaining 1 1/2 gallons water; there should be enough liquid to completely cover the bird.
- Press out air in bags; tightly close each bag separately. Keep turkey cold with bags of ice, which will also help keep it submerged. Let brine for 12-24 hours.
- Alternate method: Place turkey and brine in a pan large enough for bird to be completely submerged. Weight it down with a plate and cans to keep it submerged in brine. Refrigerate for 12-24 hours.
- Roasting (Convection): Preheat convection oven to 375°.
- Remove turkey from brine and rinse and dry it well.
- Spread 2 tablespoons softened butter over skin; sprinkle skin and cavity with 1 1/2 teaspoons freshly ground black pepper.
- Tuck wing tips under and tie legs together. Place bird breast-up, in a V- shaped roasting rack in a shallow roasting pan. Cover breast and top of thighs tightly with foil.
- Roast for 45 minutes. Remove foil and baste with 1/2 cup turkey stock. Leave foil off.
- Return turkey to oven. Baste with pan drippings every 20 minutes, adding more stock and butter as necessary, until internal thigh temperature reaches 165°. A 12-16-pound bird will cook in about 1 1/2 to 1 3/4 hours.
- Let turkey rest for 20 to 30 minutes before carving.
- Roasting (Conventional Oven): Preheat oven to 400°.
- Remove turkey from brine, rinse and dry well.
- Spread 2 tablespoons softened butter over skin; sprinkle skin and cavity with 1 1/2 teaspoons freshly ground black pepper.
- Tuck wing tips under, loosely truss legs and place turkey on a V-shaped rack in a roasting pan. Tent breast with foil.
- Put turkey in oven. To assure that the bird cooks evenly, rotate roasting pan 180° every 30 minutes while turkey is roasting. Roast for about 1 hour, remove foil and baste turkey with 1/2 cup stock.
- Return to oven and roast, basting with pan drippings every 20 minutes, adding more stock and butter as necessary. Start checking internal temperature after about 1 hour of roasting time. If legs begin to get too brown, cover loosely with foil. Roast turkey until internal thigh temperature reaches 165°. Total roasting time should be about 2 to 2 3/4 hours.
- Let bird rest for at least 20-30 minutes before carving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 378.5 Kcal (1585 kJ) | ||
| Calories from fat | 28.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.15g | 5% | |
|---|---|---|---|
| Cholesterol | 24.22mg | 8% | |
| Sodium | 8993.88mg | 375% | |
| Potassium | 1768.35mg | 38% | |
| Total Carbs | 22.5g | 8% | |
| Sugars | 7.35g | 29% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 50.65g | 101% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 15.1mg | 84% | |
| Calcium | 64.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 8.89 Kcal (37 kJ) | ||
| Calories from fat | 0.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.07g | 5% | |
|---|---|---|---|
| Cholesterol | 0.57mg | 8% | |
| Sodium | 211.2mg | 375% | |
| Potassium | 41.53mg | 38% | |
| Total Carbs | 0.53g | 8% | |
| Sugars | 0.17g | 29% | |
| Dietary Fiber | 0g | 0% | |
| Protein | 1.19g | 101% | |
| Iron | 0.4mg | 84% | |
| Calcium | 1.5mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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