1 pound kosher salt (if you can't find kosher salt let me know and i'll try to find the substitue amount for either sea salt or table salt)
1/2 cup cracked black peppercorns
3 tsp ground cloves
3 tsp ounce ground ginger
12 bay leaves
24 ounce honey
24 ounce "real" maple syrup
Roast Turkey Ingredients:
1 (10-pound) whole fresh turkey with giblets removed
1 stick unsalted butter, room temperature
2 tsp chopped garlic
2 tsp chopped fresh sage leaves
1 tsp chopped fresh rosemary leaves
2 apples, quartered and cored
1 onion, peeled and quartered
3 sprigs sage
2 rosemary sprigs
Olive oil, for drizzling
How to make it
The day before you plan to roast the turkey, make the Brine: In a stockpot, bring the water, salt, peppercorns, cloves, ginger, and bay leaves to a boil. Reduce heat to maintain a simmer and stir in honey and maple syrup until well blended. Turn off the heat and leave the brine to cool to room temperature.
Rinse the turkey inside and out with water. Immerse the turkey completely in the brine, either in the stockpot or, if necessary, in a clean basin large enough to hold the turkey and submerge it completely. Place a weight on top of turkey to hold it down beneath the brine's surface. Refridgerate and leave the turkey in the brine for at least 4 hours or as long as overnight.
Preheat over to 325 degrees F.
In a mixing bowl, mash the butter together with the garlic, chopped sage, and chopped rosemary. Inserting your hands through the bird's neck opening, gently loosen the skin from the flesh above the breast. Rub the butter mixture evenly under the skin. Insert the apples, onions, and whole sage and rosemary sprigs into the cavity of the turkey.
Place the turkey in a roasting pan, breast side up. Tuck the wings back and under the turkey. Using kitchen twine, tie the ends of the drumsticks together to make a compact shape for a more attractive presentation. Drizzle the turkey with olive oil and rub into the skin.
Transfer the turkey to the preheated oven and roast it until the breast meat registers 165 degrees F, about 2 1/2 hours.
If the skin appears to be browning too qucikly, tent the bird with a sheet of aluminum foil.
Remember to let the turkey rest for 15-20 minutes before serving. This allows the juices to redistribute through the bird.