- 2 gal water (divided 1 gallon, 1 gallon)
- 2 c salt
- 1 c sugar
- 2 tbsp. garlic, chopped
- 2 tbsp. black pepper
- 1 bunch of thyme
- 2 large rosemary sprigs
- 4 shallots, or 1 medium onion, chopped
- 3 lemons, quartered
- 1 turkey, 12-16 pounds
- 1 c butter, softened
- 1 c mayonnaise
- In a large stockpot, bring one gallon of water to a simmer over medium heat.
- Add the next eight ingredients for the brine and simmer for 5 to 10 minutes. The salt and sugar should be completely dissolved at the end of this step.
- Remove the pot from the heat.
- Add 1 gallon of ice water to rapidly cool the seasoned water.
- Pour the brine into a container that you will use to brine turkey.
- Gently submerge the turkey into the brine.
- Brine the turkey for a minimum of 24 hours and up to 2 days. On the day of roasting, mix the butter and mayonnaise and set aside.
- Take the turkey out of the brine and gently rinse off under running water. Pat the turkey dry with paper towels.
- Smear the butter and mayonnaise mixture on the turkey and place on a roasting pan.
- Place the turkey into the convection steam oven and set to convection steam at 350°F.
- Using the probe in the thigh cook to an internal temperature of 170°F, or 165°F in the thickest part of the breast; approximately 90 minutes (1.5 hours).
- Once the turkey is done, remove from the oven and let rest for 30 minutes.