Chez Panisse's Turkey Brine

Source: SFGate Home

2 1/2 gallons cold water
2 cups kosher salt
1 cup sugar
2 bay leaves, torn into pieces
1 bunch fresh thyme, or 4 tablespoons dried
1 whole head of garlic, cloves separated and peeled
5 whole allspice berries, crushed
4 juniper berries, smashed

INSTRUCTIONS: Place the water in a large pot that can easily hold the liquid and the turkey you intend to brine. Add all ingredients and stir for a minute or two until the sugar and salt dissolve. Put your turkey into the brine and refrigerate for 24 hours. If the turkey floats to the top, use a plate or other weight to keep it completely submerged in the brine.

Note: The recipe may be halved or doubled; the important thing is to have enough brine to completely cover the turkey. Before roasting, remove the bird from the brine and drain well. Pat dry. Follow The Best Way instructions.

The Best Way
The Best Way to prepare a smaller turkey is to brine it before cooking -- turkey No. 21. Brine it according to the accompanying recipe for 12 to 24 hours, then rinse and dry it well. Spread 2 tablespoons of softened butter over the skin and sprinkle with 1 1/2 teaspoons of ground black pepper over the skin and in the cavity. Tuck the wing tips under, tie the legs together, and place the turkey breast up on a V-shaped roasting rack in a shallow roasting pan. Cover the breast tightly with aluminum foil and place in an oven preheated to 400 degrees.

Roast the turkey 50-60 minutes, then remove the foil and immediately baste with 1/2 cup of turkey stock. The stock should help deglaze the roasting pan and provide additional pan drippings. Leave the foil off and baste with pan drippings every 20-30 minutes until the internal thigh temperature reaches 165 degrees; a 12- to 16-pound turkey will cook in about 2-2 3/4 hours.

Start checking the internal temperature after about 1 1/2 hours of roasting time. If the legs begin to get too brown, cover loosely with foil. Let the turkey rest at least 20 minutes before carving.

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