For a 14-16 lb. turkey
15 minutes + Chilling Time
1 cup Grey Sea Salt
1/2 cup Brown Sugar
1 gallon Pacific Vegetable Broth
1 tablespoon black Tellicherry Peppercorns
1 1/2 teaspoons Allspice
1 1/2 teaspoons chopped Australian Crystalized Ginger
1 gallon heavily iced water
Combine the Pacific Vegetable Broth, Grey Sea Salt, Brown Sugar, Peppercorns, Allspice and Crystalized Ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or the night before you'd like to eat:
Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining. Remove the bird from brine and rinse inside and out with cold water. Discard the brine. Roast turkey.
Recipe adapted from and photo courtesy of Alton Brown at www.foodnetwork.com
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