Brined and Roasted Turkey 

Source: Diamond Crystal

Brining does not make meat taste salty - it makes it taste good and juicier than usual. For the most succulent turkey, try this flavored brine for Thanksgiving.

 

1 fresh turkey, 15 to 18 pounds

For the Flavor Brine:
3/4 cup Diamond Crystal kosher salt, plus more as needed
1/2 gallon apple juice or apple cider
1 cup maple syrup, warm
3 tablespoons freshly ground black pepper
1/4 cup dried or fresh sage, leaves, crumbled

1/2 cup butter

Steps: 
Two days before Thanksgiving: Select a container that will hold the turkey comfortably with at least three inches of space above the bird. Be certain that the container will fit in the refrigerator; remove a shelf if necessary.

Remove the neck and the packet of innards and put them in the refrigerator if you intend to use them for gravy, or discard. Put the turkey into the container.

Prepare the flavor brine by mixing the water with kosher salt, apple juice, maple syrup, black pepper, and sage. Stir until the salt and syrup are dissolved. Pour the apple juice brine over the turkey.

If the turkey is not fully submerged in the brine, make additional brine - 3 tablespoons kosher salt for each quart of water - and add it until the turkey is completely covered. Cover the container; carefully transfer it to the refrigerator and let the turkey rest in the flavored brine.

Evening before Thanksgiving: The evening before cooking, drain the turkey thoroughly, cover it loosely, and refrigerate overnight.

Thanksgiving Day: One hour before cooking, rinse the turkey in cool water and pat it dry with the clean tea towel.

Fill both cavities of the turkey with Apple Dressing (see recipe) or your favorite dressing, being careful not to pack it tightly. Put any leftover dressing in a baking dish, cover, and refrigerate. Truss the turkey and set it, breast side up, on a rack in a roasting pan.

Preheat the oven to 450F. Melt the 1/2 cup butter in a medium saucepan. Soak the tea towel in the butter until all of it has been absorbed and the towel is thoroughly moistened. Cover the entire breast area of the turkey with the tea towel, folding the towel as necessary to make it fit. Be sure the breast is completely covered and the legs are exposed. Drape a tent of aluminum foil loosely over the turkey.

Note: The basic brining recipe calls for 3 tablespoons of Diamond Crystal Kosher Salt to 1 quart of water. You also can add spices and other flavors to the basic brining recipe, making for an endless number of variations to try.