I was watching The Food Network earlier this week and caught the tail end Alton Brown’s special on how to cook a turkey.  I missed the part where he gave his recipe but it reminded me that I have always wanted to try a slow roasted turkey that has had a brine bath as it makes for a very moist and tender bird.  Though Canadian Thanksgiving was well over a month ago, American Thanksgiving is just around the corner so in honor of my American friends, I’ll be giving this recipe a whirl.

Slow Roast Turkey

1/2 cup coarse salt, plus more for seasoning
3/4 cup dark brown sugar
1 8 pound turkey, giblets removed
4 tablespoons unsalted butter, softened
freshly ground black pepper to taste

Dissolve the salt and sugar in 2 cups of boiling water.  Put the mixture in an oversized stockpot, large container or even a bucket will do. Add about a gallon of cold water and submerge the turkey. Add enough cold water so that the turkey is just submerged. Refrigerate overnight.

Preheat the oven to 140°F. Remove the turkey from the brine mixture and rinse with cold water. Pat completely dry with paper towels. Rub all over with butter and sprinkle with black pepper and bit of salt.

Place breast-side down in a roasting pan and cook for 4 hours. Remove the turkey from the oven and raise the temperature to 425°F to 450°F (depending on whether you have a convection oven). Once the oven reaches temperature, flip the turkey so it’s breast-side up and return it to the oven. Roast for approximately 30 minutes, or until nicely browned and the turkey registers at least 165°F when tested with a thermometer.

Let it rest at least 30 minutes before slicing and serving.