Nigella's brined turkey

Dec. 29, 2004

MAKES 16 SERVINGS

1 (14- to 15-pound) turkey, giblets discarded, rinsed

1 cup sea salt

1 cup light brown sugar

1/2 cup honey

1/2 cup white wine vinegar

4 bay leaves

2 tablespoons Worcestershire sauce

2 tablespoons yellow mustard seeds

1 tablespoon allspice berries

2 tablespoons black peppercorns

2 onions, peeled and quartered

3 - 4 stalks of celery

2 cloves garlic, peeled and lightly smashed

Oil for roasting pan

Place turkey in a large deep pot that will hold it snugly. In a

pitcher of water, combine salt, sugar and honey. Stir until

dissolved, and pour over turkey. Add vinegar, bay leaves,

Worcestershire sauce, mustard seeds, allspice berries and

peppercorns. Add onions, celery, garlic, and enough water to cover

turkey. Leave in a cool place overnight.

Heat oven to 400 degrees. Lightly oil bottom of roasting pan.

Remove turkey from brine and place in pan. Roast, uncovered, for 30

minutes, then reduce oven temperature to 350 degrees. Roast for

2 and1/2 hours.

Allow turkey to rest out of oven for 15 minutes before carving. If

desired, reheat pan juices and spoon over meat.

Nutrition facts per serving: 904 calories, 78 g fat, 22 g saturated fat, 650 mg cholesterol, 38 g carbohydrates, 223 g protein, 1,026 mg sodium, 1 g fiber