Time:
0
Serves: 0
Serving size:
Ingredients:
Brine
7 cups water, divided
2 tablespoons black peppercorn
1 tablespoon thyme leaves
1/2 cup Himalayan crystal salt blend
1/2 cup honey
1/4 cup brown sugar, packed
2 cups ice cubes
1 whole 6-pound bone-in turkey, skinned
Rub
2 tablespoons extra virgin olive oil, cold pressed
1 teaspoon thyme leaves
1 tablespoon black peppercorn
Instructions:
- Combine 1 cup water, 2 tablespoons black peppercorn and 1 tablespoon thyme leaves in a small saucepan. Bring to a boil and remove from heat. Pour into a large bowl, and allow it to cool to room temperature.
- Add remaining water, salt, honey and brown sugar, stirring well until salt and brown sugar dissolve. Pour mixture into a 2-gallon zip-top plastic bag. Add ice cubes and turkey. Seal the bag and refrigerate 24 hours, turning the bag occasionally.
- Remove turkey from the bag, and discard the brine. Pat turkey dry with paper towels.
- Preheat oven to 400° F and spray a roasting pan with cooking spray.
- Rub turkey with oil. Combine 1 tablespoon black peppercorn and 1 teaspoon dried thyme and rub over turkey, covering well.
- Place the turkey on prepared pan. Bake for 1 hour or until thermometer inserted into thickest portion of the breast reaches 180° F.
- Place turkey on a platter. Cover with foil and let stand 15 minutes. Garnish with thyme sprigs if desired. Serve warm.
Nutrition facts (per serving):