Roast Brined Turkey

Ingredients

• 5  bay leaves 
• 2 teaspoons peppercorns black
• 1 teaspoon cardamom 
• 2  cinnamon sticks 
• 1 cup ghee 
• 2 teaspoons fennel seeds 
• 6 sprigs optional: dill fresh
• 6 sprigs parsley fresh
• 2 sprigs rosemary leaves fresh
• 6 sprigs sage fresh
• 6 sprigs tarragon fresh
• 6 sprigs thyme sprigs fresh
• 0.5 tablespoon juniper berries 
• 1.3 cups kosher salt 
• 2  optional: lemon sliced
• 2 teaspoons mustard seeds 
• 4.5 cups sugar 
• 2 gallons water 
• 14 lb turkey whole rinsed

Equipment

• sauce pan
• oven
• roasting pan
• kitchen thermometer
• aluminum foil
• cheesecloth

Directions

1. In a container large enough to hold the turkey and brine combine all ingredients except the water, turkey and clarified butter.In a saucepan bring water to a boil and add to container, stirring to dissolve salt and sugar.
2. Let cool until cold.
3. Add turkey to brine so that it is completely submerged, cover, and chill for 48 hours. (A large NEW mop-bucket or Rubbermaid container works great for this.) If turkey is not completely submerged, turn it several times during the 48 hours.Preheat the oven to 300 degrees F.
4. Drain the turkey, pat it dry, and truss.
5. Transfer the turkey to a roasting pan fitted with a rack.Rinse a double thickness of cheesecloth in cold water and squeeze out excess moisture. Dip in clarified butter and arrange over the turkey.Roast the turkey, basting it frequently with any remaining clarified butter and the pan juices, for 3 to 4 hours, or until a meat thermometer inserted in the thigh joint registers 150 degrees F and the juices run clear.
6. Let rest, covered loosely with foil, for 30 minutes before carving.