Ingredients

The following ingredients have 1 Servings
  • 1 cup kosher salt
  • ½ cup light brown sugar
  • 1 gallon vegetable stock
  • 1 Tbsp black peppercorns
  • 2 tsp juniper berries
  • 1 gallon iced water

Instruction

  • In a large stockpot over medium-high heat, combine vegetable stock, salt, brown sugar, peppercorns, and juniper berries. Bring to a boil, stirring occasionally. Remove from heat and cool. Add iced water to brine and stir.
  • Pour brine over thawed turkey, breast side down. (We used a gigantic ziplock bag.) Make sure turkey is covered and refrigerate 10-16 hours.
  • Remove the turkey from brine and rinse inside and out with cold water. Discard the brine.
  • Place the turkey in roasting pan. Coat the skin liberally with vegetable oil.
  • Roast the turkey at 350ºF until the internal temperature reaches 165 degrees. This is about 15 minutes per pound. Allow turkey to rest 10-15 minutes before carving.