Full Flavored Roast Turkey
"Start by soaking the turkey in brine. This process needs 11/2 gallons of water to cover the turkey in a clean bucket only used for food prep. A larger container may require more water. Just remember the ratio - 1 cup kosher salt (and 2/3 cup sugar) per gallon of water - and increase accordingly. Don’t worry if a bit of the turkey is not submerged. Just place the turkey, breast side down, in the water, and let part of the back sit above the water. Sugar is optional, but it helps the bird brown beautifully...."
INGREDIENTS
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11/2 cups kosher salt
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1 cup sugar
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1 turkey (11-14 pounds), thawed if frozen, giblet bag, neck and tail cut off and reserved for gravy (recipe included below), excess fat around each cavity removed and discarded.
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2 medium onions, coarsely chopped
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1 carrot, coarsely chopped
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1 celery stalk, coarsely chopped
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3 tablespoons melted butter
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