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Soy-brined turkey

Time 6 hours
Yields Serves 12 (with leftovers)
Soy-brined turkey
(Kirk McKoy / Los Angeles Times)
1

Combine the kosher salt, tamari, sugar, thyme, allspice, pepper flakes, fennel seeds, cumin seeds and peppercorns in a stockpot large enough to hold the turkey. Add 2 gallons cold water. Bring to a boil, then remove from the heat and cool completely. Add the garlic and ginger.

2

Rinse the turkey inside and out. Lay it breast-side down into the cold brine. Refrigerate 12 hours, then turn the turkey so that the legs are immersed in the brine. Refrigerate 12 more hours.

3

Heat the oven to 500 degrees. Remove the turkey from the brine and drain well, then wipe clean; pat dry. Discard the brine.

4

Loosely fill with stuffing. Lay on a rack in a roasting pan. Rub with soft butter. Season with salt and pepper. Roast 30 minutes.

5

Reduce the heat to 350 degrees. Roast, basting every 30 minutes with pan drippings, until a meat thermometer inserted in thickest part of the breast registers 180 degrees, about 3 to 3 1/2 hours.

6

Remove the turkey from the oven and spoon the stuffing into a heatproof dish. Cover the turkey with a tent of foil and let it sit 30 minutes before carving.

To make gravy, remove the turkey and set the roasting pan over two burners on medium heat. Stir 2 tablespoons of flour into 2 cups of cold water; whisk into pan drippings until thick. Add water if too thick, more slurry if too watery.