Roasted Turkey

• 14-16 lb turkey
• Brine:
• 1 1/2 c kosher salt
• 15 c water (some stock okay)
• 1 T black peppercorns
• 1/4 c Worchester sauce
• 1/3 c brown sugar
• 1 large turkey roasting bag
• Gravy:
• 4 c liquid (drippings, stock)
• 6 T flour
• 1 sm onion ch fine (optional)
• 1/2 c wine (optional)

1. BRINE: Mix ingredients with 4+ cups water in bowl until dissolved (add more water to dissolve salt as needed). Place bag in large pot opened, put rinsed turkey in bag, add brine solution and rest of water into bag. Squeeze air out and twist tie shut. Put in fridge for 10-18 hours, but not more. Set oven to 500 degrees. Drain brine, rinse and pat turkey dry with paper towels.
2. BAKE TURKEY: Put turkey in roasting pan, rub softened butter all over, then sprinkle with salt, pepper and a variety of herbs. Bake 30 minutes at 500, then decrease temp to 350 and insert thermometer into breast or thigh area. Cover and fit breast area closely with large triangle of foil. Cook about 2 1/2 - 3 hours, and remove when turkey temp reaches 161 - 165 degrees. Let turkey rest for 15-30 minutes before carving.
3. GRAVY: Put turkey on platter, separate fat from drippings. Put 1/4 fat into small pot, heat, add 6 T flour, stirring until light brown, add heated drippings and stock totalling 4 cups. Optional: cook onion into fat first, add 1/2 c white wine with stock for add'l flavor. Simmer until reaching a slow boil and thickened to desired consistency.

turkey, kosher salt, water, t, worchester sauce, brown sugar, turkey roasting bag, liquid, flour, onion, wine

Taken from www.epicurious.com/recipes/member/views/roasted-turkey-50110202 (may not work)