Spice cured turkey

It may seem like a bit of trouble to brine the turkey, but it is well worth it: This is the best turkey we’ve ever tasted. If you don’t have a stockpot large enough to hold the turkey, you can use a new plastic tub instead. It is helpful to have an extra refrigerator to brine the turkey, as it takes up a lot of space. for the brine

4 cups coarse salt

5 cups sugar

2 carrots, peeled and cut into 1-inch pieces

2 stalks celery, cut into 1-inch pieces

2 onions, cut into 1-inch pieces

2 leeks, cut into 1-inch pieces and cleaned of all sand

3 bay leaves

1 head of garlic, cut in half crosswise

2 tablespoons whole black peppercorns

1 tablespoon ground cumin

2 teaspoons crushed red pepper flakes

1 teaspoon cloves

2 teaspoons whole allspice

8 cups water

for the turkey and gravy
• 1 18 to 20-pound organic turkey
• Apple-Chestnut Stuffing
  
• Spice Butter, softened
  
• 1 / 2 cup apple cider
• 3 tablespoons all-purpose flour
• 3 cups homemade or low-sodium storebought chicken stock

• In a large stockpot, combine the salt, sugar, carrots, celery, onions, leeks, bay leaves, garlic, peppercorns, cumin, red pepper flakes, cloves, and allspice. Add the water, and bring to a boil. Remove from heat. The brine must cool completely before the turkey is soaked in it: It can be made 1 day ahead or chilled over an ice bath.
• Rinse the turkey under cold water; pat dry. Place in a stockpot, breast side down. Add the brine and enough water to cover. Cover the stockpot, and refrigerate overnight. Remove the turkey from the brine; drain.
• Preheat the oven to 425F. Fill the cavities with stuffing, being careful not to pack too tightly. Secure the skin over the neck cavity with toothpicks or skewers, and tie the legs together with kitchen twine. Rub the turkey generously with spice butter, and place on a rack in a roasting pan.
• Place in the oven, and roast 30 minutes. Baste, rotate the pan, and reduce oven temperature to 350F. Continue basting every 30 to 45 minutes, until the temperature taken in the thickest part of the thigh registers 180F, 3 1/2 to 4 hours. Once the turkey is well browned, cover with foil, in sections, if necessary to prevent overbrowning. Remove the foil for last 30 to 60 minutes, to crisp the skin. Allow the turkey to rest 30 minutes before carving. While the turkey is resting, remove the stuffing.
• To make the gravy, pour the liquid from the roasting pan into a gravy skimmer; set aside. Place the roasting pan on the stove over medium-high heat; deglaze with 1/2 cup apple cider, using a wooden spoon to scrape up bits stuck to the pan. Set aside.
• In a small saucepan, combine 3 tablespoons reserved fat from the pan and the flour; cook 3 to 4 minutes, until browned. Add the reserved applecider mixture along with the stock and any separated juices from the pan. Cook over medium heat until thickened. Serve with the turkey.

SERVES 12 TO 14