Tags: American, Entree
1 turkey bag
7680 grams water
600 grams salt
109 grams brown sugar
9000 grams whole turkey
Two days before roasting, bring water and salt to boil in large pot.
When clear, remove from heat and add sugar.
Refridgerate overnight.
Rinse turkey and then place in a bag. Add the brine.
Refridgerate together for 8-12 hours overnight.
Wash turkey. Spatchcock.
Roast for 4.25 - 4.75 hours at 325 F.
Bird is fully cooked when thickest part is 180 F.
Remove foil for last 30 minutes to allow crisping.