Brined and Roasted Turkey

About 4-5 days before roasting, take the turkey out of the freezer and place in a 9×13-inch pan to catch any raw turkey juices. Place in the fridge to thaw.

1-2 days before roasting, combine salt, light brown sugar, chicken stock, black pepper, 1-1/2 teaspoon seasoned salt, and ground ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve and bring to a boil. Then remove from heat, cool to room temperature and refrigerate until ready to use.

The night before roasting, combine the brine, water, and ice in a large bucket (5-gallon or larger). Remove the innards from the turkey and place the thawed turkey breast side down in the brine. Turkey should be fully submerged in the liquid and ice. Cover and refrigerate or set in a cool area for 8-16 hours.

Move an oven rack to the lowest position and preheat the oven to 275ºF. Remove turkey from brine and rinse inside and out with cold water. Discard brine. Add onion and aromatics to empty cavity.

Tuck legs and wings however you like and place bird, breast side up on a rack in a large roasting pan. Rub seasoned salt all over turkey. Cover turkey tightly with foil. Cover over the bottom edges of the pan. Place in the preheated oven. Roast about 10 minutes per pound. (20 pound for 3 1/2 hours, 10 pound for 1 hour and 40 minutes.)

When it’s time to remove the turkey, melt the butter in a bowl. Remove turkey from oven and increase the temperature to 375ºF. Remove foil; set aside. Brush 1/3 of the butter all over the skin of the turkey. Place turkey (uncovered) back into the oven. Continue roasting the turkey, basting with butter every 30 minutes until thermometer registers 170ºF and juices are no longer pink.

Remove from oven and cover with foil until ready to serve.