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Roast Turkey with Homemade Brine

For brine:
(15- to 20-pound) fresh turkey
2 cups coarse salt
½ cup brown sugar
2 Tbsp. The Spice Hunter Malabar Black Peppercorns
2 Tbsp. The Spice Hunter Mediterranean Rosemary
1 Tbsp. The Spice Hunter French Thyme
2 Tbsp. The Spice Hunter Rubbed Dalmatian Sage
2 gallons water
1 gallon vegetable or chicken broth
For roasting:
1 medium red onion, chopped
1 medium carrot, chopped
1 medium celery rib, chopped
6 Tbsp. unsalted butter, room temperature
The Spice Hunter Citrus Pepper Fresh Twist Grinder

Bring 1 gallon of water to a boil on stovetop. Add salt, sugar, spices and herbs stirring until salt dissolves. Cool and chill mixture. Combine cooled mixture with remaining water and broth in a clean, large bucket, cooler or brining bag. Add turkey to brine. Place in refrigerator for 10-12 hours. Remove turkey from brine; rinse and pat dry. Preheat oven to 450°F. Place turkey on rack in large roasting pan. Place cut vegetables inside turkey cavity. Rub butter over turkey. Grind the Citrus Pepper Fresh Twist Grinder over turkey to evenly season. Place turkey in oven. Reduce temperature to 325°F. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, about 2 ½ hours. Transfer turkey to platter; tent with foil. Let stand at room temperature 30 minutes before carving. Garnish suggestions: roasted onions, roasted red potatoes and/or green beans.