For the brine:
16 cups water
2 cups sugar
2 cups coarse salt
5 cloves of garlic, crushed
1 Tbsp pickling spices
For the turkey:
1 fresh turkey breat, 9-11 lbs., deboned
6 Tbsp, unsalted butter, melted
2 cups chicken broth
- Combine the brine ingredients in a large pot. Bring to a boil, reduce heat and simmer, partially covered, until sugar and salt dissolve. Cool to room temperature.
- Rince the turkey breast, discarding excess fat. Place in a deep bowl or pot, breast-side down. Pour the brine over the breast and refrigerate, loosely covered, overnight.
- Preheat oven to 350 degree. Remove the turkey from the brine 30 minutes before roasting. Line a shallow roasting pan with long pieces of heavu duty aluminum foil.
- Place turkey in the pan. Brush with 4 Tbsp of melted butter; season with pepper. Gather foil loosely on top and bake for 1 1/2 hours. Open the foil and bake for 2 1/4 hours more, basting every 30 minutes with broth and the remaining 2 Tbsp melted butter, until the turkey is golden brown and a meat themometer inserted in the thickest part reads 165 degree and the juices run clear. Transfer the breast to a cutting board; let rest for 15 minutes before carving. Reserve pan juices for gravy
For the gravy
pan juices, 2 cups chicken broth, 4 Tbsp butter, 4 Tbsp flour, 1/2 tsp dried thyme
- While the turkey rests, prepare gravy. Discard the foil from the roasting pan along with any solids. heat the pan juices in the roasting pan. Skim the fat off with a metal spoon. Pour defatted juices into a measuring cup; add extra broth to make 2 cups.
- Melt butter in a heavy saucepan over medium heat. Whisk in the flour and continue whisking until it browns slightly, 2 to 3 minutes, Whisking constantly, slowly pour in the broth and continue whisking until the gravy thickens. Season with thyme, salt, and pepper.