Monte Fowler’s Blog

For the brine:

Bring 2 gallon water to boil

in a 16 qt pot. Add:
3/4 c. kosher salt,
3/4 c. sugar, stir until dissolved.

Turn off the heat & add:
1 diced carrot,
1 large diced onion,
1 leek (cleaned and diced),
1/4 c. celery
2 bay leaves
1 tbs. coriander seeds
3-4 crushed hot chilis
1/4 tsp. fennel seeds
2-3 sprigs fresh thyme

48 hours before cooking time, put turkey (10-14 lb, giblets removed) in brine and refrigerate. If not completely covered by brine, turn periodically. On morning of cooking, take bird out of brine, dry, and rub with olive oil. Stuff if you wanna. Roast in 425-degree oven for 30 minutes, until it begins to brown. Lower heat to 350-degrees and roast for 12 minutes per pound. Baste every half hour. Let rest for 20 minutes before carving.