- ½ cup coarse salt, plus more for seasoning
- An organic, free-range turkey, local if possible, giblets removed and reserved for gravy if you’d like
- ¾ cup dark brown sugar
- 4 tablespoons unsalted butter, softened
- Freshly ground black pepper
- Dissolve the salt and sugar in 2 cups of boiling water. Put the mixture in the largest vessel you have — I use an oversized stockpot, but a large container or even a bucket will do. Add about a gallon of cold water and the turkey. Add more cold water if needed so that the turkey is just submerged. Refrigerate overnight.
- Preheat the oven to 140°F. Remove the turkey from the brine and rinse with cold water. Pat completely dry with paper towels. Rub all over with butter and sprinkle with a liberal amount of 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 and turn on the convection if available (if not, raise the temperature to 450°F). Once the oven reaches temperature, flip the turkey so it’s breast-side up and return it to the oven. Roast for half an hour, or until nicely browned and the turkey registers at least 165°F when tested with a thermometer in the thickest part of the thigh.
- Let it rest at least 30 minutes before slicing and serving.
Estimated Nutrient Breakdown:
Total Fat: 328.70g
Saturated Fat: 102.48g
Monounsaturated Fat: 103.39g
Polyunsaturated Fat: 75.22g
Vit A: 1,243.13
Vit B1: 2.42
Vit B2: 9.30
Vit B3: 382.03
Vit B6: 30.05
Vit B12: 61.12
Vit D: 634.32
Vit E: 634.32
Vit K1: 29.93
Health Notes: Peanut-Free,Tree-Nut-Free,Alcohol-Free, High-Protein,Low-Carb
Notes: I adore addons, because they are awesome!!
Tags: Wild Food Box,,High-Protein,Low-Carb