10 cups boiling water
1 cup kosher salt
¾ cup sugar
40 sprigs fresh sage
3 tablespoons black peppercorns
12 bay leaves
4 cinnamon sticks
22 cups cold water
1 turkey, 18-20 pounds
- Bring 10 cups water to boil. Stir in salt and sugar until dissolved. Add spices and simmer for 5 minutes. Pour into clean bucket or pot. Add 22 cups cold water. Let cool. Add turkey to brine. Refrigerate overnight.
- The next day, remove turkey from brine and pat dry. Rub with olive oil and put on roasting rack in oven preheated to 325 degrees. Roast for approximately 4 hours, basting with juices periodically. If the turkey starts to brown too much, cover with foil.
Recipe ByKatie Button of Cúrate in Asheville, North Carolina