Step 1

Put the water, salt, brown sugar in a large stock pot.  Bring to a boil and reduce to simmer for 5 minutes, or until the sugar and salt are dissolved.  Let cool completely.  In a large container, put they turkey in the container, pour over the brine and add the crushed red pepper, peppercorns and rosemary.  Brine for 24 hours.

Step 2

Heat oven to Remove turkey from the brine.  Pat completely dry with paper towels.  Place in a roasting pan.  Pour the oil over the bird, and using your hands cover all parts of the turkey.  Salt and pepper the turkey and bake until it reaches 160 degrees.  After resting it will reach the correct temperature.  It took me just under two hours for my turkey to get to temperature.

Step 3

If you like, you can roast root vegetables with the turkey such as carrots, turnips and celery.

Step 4

Let rest at least 60 minutes if possible, to allow the juices to redistribute.  You’ll have perfectly juicy turkey every time.