1tbspkosher salt per every 4 lbs (example: 3 tbsp for 12 lb turkey)
2 tbspbrown sugar
For the basting butter
Remove the giblets and neck from the thawed turkey. Slowly separate the skin from the meat. Work fingers slowly in between the meat and skin and keep working into the leg and thigh. Once the skin is separated, set the turkey aside and prepare the brine.
12-18 lb turkey
In a small skillet, combine the black and pink peppercorns, coriander, fennel seed, and bay leaves. Heat slowly over medium-low heat until the spices become fragrant, 3-5 minutes.
2 tbsp black peppercorns, 1 tbsp pink peppercorns, 2 tsp coriander seed, 1 tsp fennel seed, 5 bay leaves
Remove the spices from the heat and grind, using a coffee grinder. In a bowl, combine the ground spices, salt, citrus zest, baking powder, and brown sugar. Stir to combine.
1 tbsp kosher salt per every 4 lbs (example: 3 tbsp for 12 lb turkey), 1 tbsp baking powder, 2 tbsp lemon zest, 2 tbsp orange zest, 2 tbsp brown sugar
Work the brine mixture under the skin and on top of the skin, including in the cavity. Place the brined turkey in the refrigerator uncovered for 8-24 hours.
Remove turkey from the refrigerator one hour before roasting. Preheat oven to 425°F.
In the bottom of a roasting pan, place two ribs of celery, two carrots, and one onion, all roughly chopped. Place turkey in the roasting pan on top of vegetables, stuffing a few pieces of the vegetables in the cavity as well. Place in preheated oven and immediately turn the heat down to 375°F.
While roasting, prepare the basting butter by melting all the ingredients together over low heat. Every 30 minutes, brush the turkey with the basting butter.
½ cup butter, 2 tbsp pomegranate molasses, ¼ cup orange juice, 2 tbsp lemon juice
Turkey takes about 15 minutes to cook per pound. If the turkey becomes too dark, tent with aluminum foil. Roast until the breast registers 150°F and the thighs register 165°F.
Remove from the oven and allow to rest 20-30 minutes before carving.
Cooking times and calorie amounts in this recipe are for a 15 lb turkey. Adjust calories and times based on the actual weight of the turkey.