Holiday Turkey Roast (The Best)
We’ve roasted our fair share of turkeys over the years (try 25 different recipes!), so we can safely say this bird is the word. Taking all our favourite ingredients, techniques and…
Instructions
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In a 24-cup (6 litre) pot, bring 2 cups (500 ml) of the water to a boil with the salt and brown sugar. Stir until the sugar has dissolved. Remove from the heat and add the peppercorns, bay leaves and remaining water. Place the turkey in the brine. Weigh it down with a plate to keep it completely submerged. Refrigerate for 12 hours.
We’ve roasted our fair share of turkeys over the years (try 25 different recipes!), so we can safely say this bird is the word. Taking all our favourite ingredients, techniques and cooking methods from recipes past, this holiday roast rules our roost
