Add the brining ingredients into a stock pot large enough to hold the turkey.

Brine for frozen turkey recipe. Add the brown sugar, salt, shallots, garlic, herbs and spices. Remove giblets or neck sections and set them aside for stock if desired. Add bay leaves, peppercorns, rosemary, thyme, and cloves.

Set the thermometer alarm (if available) to 161 degrees f. Web ingredients this brine recipe is so simple, it really is as easy as submerging your turkey (just about any sized turkey will work here) in seasoned water and adding some herbs. Transfer the turkey, uncovered to the fridge and refrigerate for at least 24 hours, and up to 72 hours.

Place both herbs in a small bowl, add 3 tablespoons of the kosher salt, and stir to combine. Once the water is boiling, turn off the heat. Web using approximately 3 to 4 tablespoons of kosher salt, generously season your turkey.

Roast the turkey on the lowest level of the oven at 500 degrees for 30 minutes. Web 12 servings turkey and brine 1 frozen turkey (up to 18 lb.) Set a wire cooling rack on a baking sheet and place the turkey on the rack.

In a large stockpot, heat 1 quart of cider, the salt, and all of the herbs and spices over medium heat, stirring until the salt has dissolved. Bring 2 cups of water to a boil in a separate pot. Remove the neck and giblets, or save for another use.

Place the bird on rack of roasting pan and pat dry with paper towels. Web it takes the same amount of time to reheat a spatchcocked turkey as it does to roast in the first place, 45 minutes to an hour. The sweet cider is paired with black peppercorns and herbs like sage, rosemary, and thyme.