Roasted Brined Turkey

Instructions

Bring the ½ gallon of water, salt, brown sugar and peppercorns to a boil and cook for about 3 minutes, until everything has dissolved. Pour the brine into a 5-US-gallon (19 L) bucket and stir in the ice water.

Remove the neck and giblets from the turkey and lower the bird into the brine. If the brine does not cover it, add a little more water, then chill the turkey in the brine for 6 to 24 hours.

Preheat the oven to 500°F (260°C) with a rack on the lowest level. The initial high heat crisps the skin and helps keep the fat from melting and running off the bird.

Set the turkey drumstick side down on a slotted roasting tray, or on a rack set in a pan. Twist each wing back and under the bird, as if holding an arm behind someone's back, so the tips stay fixed near the backbone. Coat the skin with the butter.

Roast the turkey for about 30 minutes. Take it out and set a loose tent of aluminum foil over the breast to keep that meat from overcooking.

Reduce the oven to 350°F (176.7°C) and return the turkey. Roast for about 2¾ to 3 hours for a 16 to 18 pound bird, basting from time to time and checking with an instant-read probe thermometer.

The breast must reach at least 161°F (71.67°C) before the turkey comes out, and the thigh should be near 180°F (82.2°C) by then. Let the bird stand for 15 to 20 minutes before carving.

Plan on about 2 days in total: brining and preparation on the first day, roasting on the second. For even doneness and safety, cook any stuffing outside the bird.