1 (10- to 20-pound) BUTTERBALL® Fresh or Frozen Whole Turkey, thawed if frozen
2 quarts ice-cold water
Nonstick cooking spray
Directions
Bring 1 quart water to a boil in medium saucepan over high heat. Remove from heat. Add sugar and salt; stir until dissolved. Stir in soy sauce, sage, celery seeds and thyme; set aside to cool.
Remove neck and giblets from body and neck cavities of turkey. Refrigerate for another use or discard. Pat turkey dry with paper towels.
Place turkey, breast side down, in brining container or bag. Combine soy sauce mixture and ice water; pour over turkey. Cover; refrigerate overnight.
Preheat oven to 325°F. Remove turkey from brine; pat dry with paper towels. Discard brine. Turn wings back to hold neck skin against back of turkey. Return legs to the tucked position, if untucked.
Place turkey, breast side up, on flat rack in shallow roasting pan; coat with cooking spray.
Roast turkey 2 hours. Loosely cover breast and tops of drumsticks with foil to prevent overcooking. Continue roasting turkey 1 to 2 hours or until meat thermometer reaches 180°F when inserted into deepest part of thigh not touching bone.
Transfer turkey to cutting board; loosely tent with foil. Let stand 15 minutes before carving.
Ingredients
1 quart water
1/2 cup sugar
1/2 cup kosher salt
10 ounces soy sauce
2 tablespoons dried sage
2 tablespoons celery seeds
1 tablespoon dried thyme
1 (10- to 20-pound) BUTTERBALL® Fresh or Frozen Whole Turkey, thawed if frozen
