“Honey, who pecanned the bird?” Turkey
A long soak in flavorful herb brine ensures this bird comes out extra juicy
1⁄ cup kosher salt + additional 4 1 lemon, halved 1 bunch fresh sage + 4– 6 leaves 1 bunch fresh thyme 1⁄ tsp. whole black peppercorns 2 1 turkey, 14–16 lbs., thawed if frozen 1⁄ cup cold unsalted butter, cut into 2 small pieces Coarse ground pepper 16 oz. beer, preferably pilsner 1⁄ cup salted butter 2 1 tsp. hot Hungarian paprika 1⁄ tsp. pumpkin pie spice 2 1 cup honey 11⁄ cups pecan halves, coarsely 4 chopped, toasted
In large pot, combine 6 qts. water, 1⁄ cup 4 salt, lemon, 1 bunch sage, thyme and black peppercorns. Over medium-high heat, bring to boil. Reduce heat to simmer; cook until salt is dissolved and water is fragrant, about 15 min. Cool completely. Put turkey in roasting bag, large plastic bag or bowl large enough to fit with still more space to give. Pour in brining liquid; seal or cover. If there’s not enough room for all of liquid in brine, be sure to at least include herbs, lemon and peppercorns in with turkey. Refrigerate at least 8 hrs. or up to 3 days.
When ready to cook, discard brining liquid and solids. Pat turkey dry with paper towels; place breast side up on rack in roasting pan. Let sit on counter until turkey comes to room temp., about 2 hrs.
Heat oven to 400°F. Using finger, gently release skin from turkey meat; insert unsalted butter pieces under skin all over bird. Season skin with salt and ground pepper. Put roasting pan in oven; pour beer into bottom. Lower oven temp. to 350°F. Roast until instant-read thermometer inserted into thigh registers 160°F, 3–31⁄ hrs., basting every 30 min. Let rest 2 30– 45 min. before glazing and slicing.
In large nonstick pan, melt salted butter with paprika, pie spice and 4– 6 leaves sage; once fragrant, remove sage. Add honey and pecans. Increase heat; when mixture simmers, remove from heat. Pour over turkey. Servings: 12. Kitchen time: 25 min. Total time: 14 hrs., 40 min. Calories: 785 Protein: 82g Fat: 39g (15g. sat.) Chol.: 341mg Carbs.: 25g Sodium: 382mg Fiber: 1g Sugar: 23 0g