Brine-Cured Roast Turkey
A big turkey is so spectacular you hardly need to do anything to embellish it. But brining can be that extra touch that makes it so juicy and flavorful that you'll remember it for years to come. Brining the turkey takes 3 days so you'll need to plan ahead, but the lengthy brining time really pays off with fabulous flavor. Make sure you start with an all-natural bird without any added water and sodium solution. Recipe adapted from Alice Waters.
Make Ahead Tip: Pot, bucket or clean cooler large enough to hold the turkey (but small enough to fit in your refrigerator), kitchen string
Kitchen Tip: If you do not have a pot large enough to hold the turkey plus the 3 gallons of brining liquid, bring 1 gallon of water to a boil in a smaller pot, add the flavorings (Step 1), then transfer the brine to a clean large bucket or medium cooler (small enough to fit in your refrigerator). Add the remaining 2 gallons water and the turkey. To fit the brining turkey into your refrigerator, you may need to remove a shelf or two.
3 1/2 lean meat