Want to try a roasted brined turkey for the holidays?

Here are the ingredients for 10 to 12 servings: 2/3 cup salt, 1/2 cup plus 2 tablespoons brown sugar, 1/2 cup cracked black pepper, 13 cracked allspice, 3 bay leaves, 13 crushed juniper berries, a 12-14 pound turkey, 2 gallons water, 2 quartered oranges, 2 quartered lemons, 6 springs thyme, and 4 sprigs rosemary.

First, make a brining solution. In a non-reactive container (such as a bucket or large stockpot, or a clean, heavy-duty plastic garbage bag), dissolve the salt and brown sugar in 2 gallons of cold water. Add the lemons, oranges, rosemary, and thyme. Note: If you have a big turkey and need more brine than this, use ½ cup of salt and ½ cup of brown sugar for every gallon of water.

Place the turkey in the brine, cover it with foil, and store at a low temperature for overnight or 6 hours, turning 2 or 3 times to ensure that the turkey is perfectly submerged. Remove the turkey from the salt water and pat dry using paper towels. Brush the turkey skin all over with butter or olive oil. Place the turkey with breast-side down in a large roasting pan. Roast it at 450ºF for 15 minutes. Turn the turkey to its other side and then roast for approximately 15 minutes. Turn the breast-side up and roast for 15 minutes. Reduce head to 325º F and heat until meat thermometer put in centre of thickest part of thigh registers 160 to 165ºF (about 2 hours). Remove from oven and set aside for 20 minutes before carving. Serve with gravy.