Brined Turkey

• 18 lb turkey
• 1/2 gallon of hot tap water
• 2/3 cup sugar
• 1 lb salt
• 8 lbs of ice
• 16 cups vegetable broth

1. Combine, first three ingredients until salt dissolves. add ice and broth. Submerge turkey and brine fo 24 to 36 hours.
2. Preheat oven to 500*. Rinse bird and stuff with celery, carrots, onion and herbs. Create breast plate from heavy duty tin foil (shiny side up). Remove. Lubricate with olive oil, salt and pepper. Place turkey (neck side first) into oven for approximately 30 mins.
3. When breast is nicely browned, remove. Place breast plate, insert thermometer through plate into the deepest part of the breast. Reduce temperature to 350*. Set thermometer for 161*. Let set for at least 30 mins prior to cutting.
4. An 18 lb bird should finish in 2 1/2 hours from temperature reduction.

turkey, gallon of hot tap water, sugar, salt, of ice, vegetable broth

Taken from www.epicurious.com/recipes/member/views/brined-turkey-50100529 (may not work)