Alton Brown's Classic Brined and Roasted Turkey Steve's edition

I moved out at 18 and quickly got tired of eating anything packaged. My wife and I really enjoy cooking and are not afraid to explore a bit. My recipes are a combination of healthy and then indulgent. I do try as many of them as I can and I delete the ones that do not turn out well. I do quite a bit of research before adding most of them and only add what I plan to make. I hope that you enjoy.

subheading: 12 PEOPLE:

subheading: Turkey:

1 18 pound frozen turkey

Fresh herbs (such as thyme, rosemary, and sage)

2 large carrots, roughly chopped

2 celery stalks, roughly chopped

1 onion, roughly chopped

Non-stick vegetable oil spray

2 tablespoons (¼ stick) unsalted butter

subheading: Brine:

½ gallon hot tap water

⅔ cup sugar

1 pound kosher salt

8 pounds ice (which is a gallon of water)

16 cups (128 ounces) vegetable broth

subheading: Gravy:

1 cup water

1 cup low-sodium chicken broth

Cornstarch

Directions at bonappetit.com

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