For a standard 12 to 25 pound turkey you will need 2 pounds of sea salt, and 2 cups of brown sugar, 1/4 cup of pickling spice and 1 cup of vinegar. You will also need a cooler large enough to hold the turkey when completely submerged in water.
Place the turkey, salt, sugar, pickling spice and vinegar in the bucket. Cover with cold water and submerge the turkey upside down. Turn the turkey a few times to mix the salt and sugar. Place the bucket in a cold place overnight, if the turkey is fresh, add ice.
Remove the turkey from the brine and rinse well under cold running water. Let rest uncovered in the refrigerator, until ready to cook. This will drain any excess moisture and help dry out the skin so it will brown better.
Rub the turkey with butter, Triple Smoke Prime Rub or Butchers Blend, and any balsamic glaze. Stuff the turkey with fresh herbs, garlic and onion. Place breast side down on a clean well-oiled roasting rack in a roasting pan. Add two cups of water to the pan.
Place the turkey in a preheated 400° oven. Roast one hour then, without opening the oven, turn the heat down to 250° and continue roasting for two hours longer. For a 20 to 25 lb. turkey or larger roast for three more hours. If you have a convection oven only roast for 45 minutes first before turning down the oven heat, no other adjustments are needed.
Add water to the roasting pan, as needed. Turn the oven back up to 400° and continue roasting until the breast meat is exactly 165° and the thigh reads 170°. Baste and check the temperature every 15 minutes or so. This finishing heat will help brown the skin. Let the turkey rest covered with foil for 20 to 30 minutes before carving then serve immediately.
For other spice blends and information visit our webpage www.triplesmokefoods.com