Bridget's Brined Turkey

Ingredients

• 1 (14-16 lb)  whole turkey (Not self basting or kosher as these are salty already)

• 2 gallons water (1-1/2 Gallons water and 4 lbs. of ice)
• 2 cups kosher salt
• 2 tablespoons black peppercorns
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon ground sage
• 2 tablespoons butter

Directions

1. 1

   Combine water and seasonings in a CLEAN 5 gallon bucket.

2. 2

   Place Turkey in bucket breast side down (if turkey is not totally covered add more water, if it floats weigh it down).

3. 3

   Place in a cool place for a minimum of 6 hour but no longer than 24.

4. 4

   Remove from the brine and pat dry.

5. 5

   Spread butter all over the bird.

6. 6

   Place on a rack in a roasting pan.

7. 7

   Roast 350°F for 5 hours or so.

8. 8

   During the last half hour crank the heat to 450°F.

9. 9

   The turkey is done when the thigh meat reads 180°F on a probe thermometer.

10. 10

    Remove from the oven and cover with foil and let rest for 20 minutes before carving.