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Brine Ingredients:
2/3 cup salt
3/4 cup brown sugar
1/4 cup black pepper
1/2 tablespoon ground cloves
1/2 teaspoon cayenne pepper
1 teaspoon ground allspice
1/2 tablespoon cracked bay leaf
Water to cover half of turkey
Combine all ingredients in a large pot and heat on stove to boiling. Once brine has boiled, reduce heat and simmer brine for 15 minutes. Allow brine to cool for about an hour and then pour over your 14 to 16 pound turkey that is already in a roasting pan. Try to make sure that you pour some brine solution into the turkey cavity. Flip turkey over several times while soaking in brine to ensure that all areas of the turkey soak in the brine solution. Place pan and turkey in the refrigerator overnight. The next morning, remove turkey from brine and drain any brine remaining in turkey's inner cavity. Cook turkey in a roasting pan in a 350 degree oven for 2 to 3 hours. Check internal temperature of turkey with a meat thermometer to make sure it is at least 170 to 180 degrees. It is best to let turkey cool for 15 to 20 minutes before carving. | 