*  Exported from  MasterCook Mac  *
                       Chez Panisse's turkey brine
Recipe By     : S.F. Chronicle
Serving Size  : 1    Preparation Time :0:00
Categories    : Turkey
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  gallons       cold water
   2      cups          kosher salt
   1      cup           sugar
   2                    bay leaves -- torn into pieces
   1      bunch         fresh thyme, or 4 tablespoons dried
   1      whole         head of garlic -- cloves separated
                        and peeled
   5      whole         allspice berries -- crushed
   4                    juniper berries -- smashed
INSTRUCTIONS: Place the water in a large non-reactive pot that can easily
hold the liquid and the turkey. Add all the ingredients and stir for a
minute or two until the sugar and salt dissolve. Put the turkey into the
brine and refrigerate for 24 hours. If the turkey floats to the top, cover
it with plastic wrap and weight it down with a plate and cans to keep it
completely submerged in the brine. Note: You may halve or double the recipe.
The important thing is to prepare enough brine to cover the turkey
completely. To roast: Remove the bird from the brine and drain well. Pat
dry. 
                   
Before roasting, rinse and dry the turkey well. Preheat the oven to 350
degrees. Spread 2 tablespoons of softened butter over the skin and sprinkle
1 1/2 teaspoons of ground pepper over the skin and in the cavity. Tuck the
wing tips under, truss the legs and place the turkey on a v-shaped rack in a
roasting pan. Tent the breast with foil and place the turkey in the oven.
After about 1 hour, remove the foil and baste the turkey with 1/2 cup
chicken stock. Re-baste it with pan drippings and more stock, if desired,
every 20 minutes. 
Roast the turkey until the internal thigh temperature reaches 165 degrees, 1
3/4-2 1/4 hours.  Start checking the internal temperature after about 1 1/2
hours of roasting time. If the legs begin to overbrown, cover them loosely
with foil. Roast untilthe internal temperature measured in the thigh reaches
165 degrees, about 2-2 3/4 hours.


                   - - - - - - - - - - - - - - - - - - 

