Serves: 6 - 8
Procedure:
Heat all ingredients and bring to a boil.
Let the brine cool before adding to the turkey. Then stir in white wine.
Refrigerate in the brine for 4 days.
Once the turkey is ready to roast, preheat the oven to 325 degrees F. dry turkey well then coat with ghee and paprika.
Roast the turkey in the oven until the internal temperature reaches 165 degrees, about two hours. Take our the turkey and tent it with aluminum foil for an hour.
Ingredients:
1 20 pound whole turkey
1 cup kosher salt
1 cup honey
4 allspice berries
2 cinnamon sticks
3/4 cup celery
2 bay leaves
4 peppercorns
1 sprig thyme
2 tsp. Keralan curry powder
10 cups water or to cover turkey
1 cup dry white wine
Ghee
Paprika
If an alto sham is at your disposable, cook the turkey at 250 in the alto sham for 4 hours and let it cool for at least 6 hours.