Soy-Brined Turkey

Time: 6 hours, plus 24 hours brining

Servings: 12 (with leftovers)

Note: To make gravy, remove the turkey and set the roasting pan over two burners on medium heat. Stir 2 tablespoons of flour into 2 cups of cold water; whisk into pan drippings until thick. Add water if too thick, more slurry if too watery.

• 1 cup kosher salt
• 3/4 cup tamari or soy sauce
• 1/2 cup sugar
• 1 tablespoon dried thyme
• 1 tablespoon whole allspice
• 2 teaspoons hot red pepper flakes
• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 1 teaspoon whole black peppercorns
• 8 cloves garlic, peeled and crushed
• 1 (2-inch) piece fresh ginger, peeled and sliced thin
• 1 (16- to 18-pound) fresh turkey, neck and giblets removed
• 1 stick unsalted butter, softened
• Salt, pepper

__________

1. Combine the kosher salt, tamari, sugar, thyme, allspice, pepper flakes, fennel seeds, cumin seeds and peppercorns in a stockpot large enough to hold the turkey. Add 2 gallons cold water. Bring to a boil, then remove from the heat and cool completely. Add the garlic and ginger.
2. Rinse the turkey inside and out. Lay it breast-side down into the cold brine. Refrigerate 12 hours, then turn the turkey so that the legs are immersed in the brine. Refrigerate 12 more hours.
3. Heat the oven to 500 degrees. Remove the turkey from the brine and drain well, then wipe clean; pat dry. Discard the brine.
4. Loosely fill with stuffing. Lay on a rack in a roasting pan. Rub with soft butter. Season with salt and pepper. Roast 30 minutes.
5. Reduce the heat to 350 degrees. Roast, basting every 30 minutes with pan drippings, until a meat thermometer inserted in thickest part of the breast registers 180 degrees, about 3 to 3 1/2 hours.
6. Remove the turkey from the oven and spoon the stuffing into a heatproof dish. Cover the turkey with a tent of foil and let it sit 30 minutes before carving.

Each serving: 529 calories; 78 grams protein; 1 gram carbohydrates; 0 fiber; 22 grams fat; 8 grams saturated fat; 304 mg. cholesterol; 983 mg. sodium.

Copyright © 2010, The Los Angeles Times (latimes.com/la-fo-thanksrec1nov19165418,1,1287475.story)