Feeds 6-8
***brine turkey at least 24 hours before roasting
14-16lb turkey, thawed
1 cup kosher salt
½ cup brown sugar
1 gallon philly brewing beer
1 tablespoon black peppercorns
1 tablespoon cloves
Rinse the thawed turkey in cold water and remove the innards. In a large stock pot heat salt, sugar, beer, peppercorns and cloves over medium high heat. Simmer until salt and sugar dissolves. Pour into a large container (large enough to completely submerge your turkey) and let cool to room temperature. Gently place your turkey into the brine, breast side down. Pour ice water over the top, completely submerging the turkey. Place in the refrigerator.
Preheat oven to 450 degrees. Remove turkey from the brine and pat dry. Place turkey on a roasting pan, breast side up and roast for 30 minutes. Reduce oven temperature to 350 degrees and continue to roast for 3-3 ½ hours or until an internal temperature of 160 degrees is reached. Let the turkey rest for 15 minutes before carving.
Pecorino Cherry Pepper Butter
Good for a 14-16 lb. turkey
1 cup grated pecorino cheese
6 garlic cloves
½ cup cherry peppers
2 cups salted butter, softened to room temperature
In a food processor blend ingredients together until smooth. Scrape into a bowl and keep at room temperature. Every 30 minutes brush turkey with butter using a basting brush. Once the turkey is fully cooked baste with remaining butter while resting.