Ingredients
4 quarts water2 cups sugar1-1/2 cups salt10 fresh parsley sprigs10 fresh thyme sprigs5 fresh rosemary sprigs7 bay leaves4 teaspoons crushed red pepper flakes4 teaspoons whole peppercorns4-1/2 quarts cold water2 turkey-size oven roasting bags1 turkey (14 to 16 pounds)TURKEY:2 tablespoons olive oil1/2 teaspoon pepper1/2 teaspoon salt, optional
Preparation
In a large stockpot, combine the first nine ingredients; bring to a boil. Cook and stir until sugar and salt are dissolved. Remove from heat. Add cold water to cool the brine to room temperature.
Place one oven roasting bag inside the other. Place turkey inside both bags; pour in cooled brine. Seal bags, pressing out as much air as possible; turn to coat turkey. Place in a shallow roasting pan. Refrigerate 18-24 hours, turning occasionally.
Preheat oven to 350°. Remove turkey from brine; rinse and pat dry. Discard brine. Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. Rub oil over outside of turkey; sprinkle with pepper and, if desired, salt.
Roast, uncovered, 2-1/2 to 3 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if turkey browns too quickly.)
Remove turkey from oven; tent with foil. Let stand 20 minutes before carving.
