from chef Katie Button of Cúrate in Asheville, North Carolina
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.