For the brine: In a large pot, heat 4 quarts water, Morton Kosher Salt and sugar and mix until dissolved. Allow to cool then pour into a large brining bag. Mix in all 2 remaining quarts of water, bay leaves, juniper berries, fennel seeds, peppercorns, wine, thyme, rosemary, lemon, orange, onion, garlic and the uncooked turkey. Refrigerate the turkey in the brine for 24 hours. Remove from brine one hour before cooking, rinse and dry the turkey and set it aside to come to room temperature.
For the roast: Preheat oven to 450 degrees Fahrenheit. Place a rack in a large roasting pan and place 4 cups of water in the bottom. Season turkey with Morton Coarse Sea Salt and pepper. Rub 3 tablespoons of butter over turkey, and place onion, celery and rosemary inside of the turkey.
Roast the turkey for 30 minutes then reduce heat to 325 degrees Fahrenheit. Roast the turkey, stopping to baste and check its temperature every 30 minutes, until it reaches an internal temperature of
165 degrees Fahrenheit. Total cooking time should take around 3 hours depending on the size of the turkey. Allow turkey to rest for 1 hour before carving.
Tips for Success:
For the Squash (side dish)-
- 5 acorn squash, halved and seeded
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan, divided
- 1/4 cup turkey stock
- 1 tablespoon honey
- 1 teaspoon Morton Fine Sea Salt
- 1/2 teaspoon white pepper
- 1 bunch fresh thyme
Preheat oven to 375 degrees Fahrenheit. Level the bottoms of the squash halves if need be so they sit like bowls on a sheet tray.
In a medium bowl, mix the cream, 1/3 cup Parmesan, stock, honey, Morton Fine Sea Salt and pepper. Pour the cream mixture into each squash half and top with a few sprigs of thyme. Roast squash until tender, about 30 to 35 minutes. Top with the remaining Parmesan and bake until cheese is melted, another 10 minutes or so. Serve immediately.