1 turkey, about 12 pounds
Brine:
1 cup sugar
1 1/2 to 1 3/4 cups kosher salt
2 1/2 gallons cold water
2 bay leaves, torn into pieces
1 bunch fresh thyme
1 head garlic, cloves separated and peeled
5 whole allspice berries, crushed
4 juniper berries, smashed (see Note)
Roasting:
2 tablespoons softened butter + butter for basting
1 1/2 teaspoons freshly ground black pepper
1/2 cup chicken stock + more as needed
Instructions: Remove giblet bag from turkey, along with any extra internal fat and pin feathers. Rinse well under cold tap water. Combine sugar, salt and 3 to 4 quarts water in a large bowl. Stir until sugar and salt dissolve. Add remaining brine ingredients except for the remaining gallons water. Double-bag two heavy-duty, unscented trash bags (not made of recycled materials), then 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 to 1 3/4 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 by piling bags of ice over and around the closed bags which will also help keep the turkey submerged. Brine for 12-24 hours. Alternative method: Place turkey and brine in a large pot. Refrigerate for 12-24 hours. If turkey floats to top, weight it down with a plate and cans to keep it submerged in brine. After brining, rinse the turkey and pat dry with paper towels. Place the turkey in a roasting pan or rimmed baking sheet. Refrigerate, uncovered, 12 to 24 hours. Turn the bird over halfway through drying time.
Roasting: Preheat oven to 400°. Spread 2 tablespoons softened butter over skin. Sprinkle pepper over skin and in cavity. 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 ensure that the bird cooks evenly, rotate roasting pan 180° every 30 minutes. 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, using more stock as needed. Start checking internal temperature after about 1 hour by inserting an instant-read thermometer in the inner meatiest part of the thigh, not toughing the bone. If legs or breast begin to get too brown, cover loosely with foil. Roast 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. Note: Juniper berries are available in the spice section of some supermarkets and specialty grocers.
Read more: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/11/15/FDJ81AI2HU.DTL&ao=4#ixzz1g59Eoftf