Brined Roast Turkey

Serves 10
  • 2 cups kosher salt
  • 1 cup sugar
  • 8 qts. water, divided
  • 10-12 lb. Ferndale Turkey
  • 1/2 cup melted butter

Remove neck and giblets from turkey cavities. In a large stockpot, combine salt, sugar and 2 qts. water. Bring to a boil over high heat; remove from heat. Stir in remaining water; cool completely. Put brine and turkey into a container or brining bag large enough to completely cover turkey; refrigerate 8 hrs. or overnight. Remove turkey from brine; pat dry, but do not rinse. Discard brine. Place on rack in roasting pan, breast side up, tucking wings under body and tying legs together with butcher's twine; brush turkey with butter. Roast turkey in a preheated 325° oven, basting every 30 min., until deep golden-brown and a thermometer inserted in the thickest part of the thigh registers 165° (2 ½-3 hrs. or 15 min. per lb.). Let rest, covered with foil, 20 min. before carving.