Ingredients
4 quarts water1-1/2 cups packed brown sugar1 cup sea salt1 cup maple syrup1 cup cider vinegar24 fresh sage leaves6 bay leaves2 tablespoons yellow prepared mustard2 tablespoons coarsely ground pepper1 teaspoon ground cloves4 quarts ice water2 turkey-size oven roasting bags1 turkey (14 to 16 pounds) TURKEY:2 tablespoons olive oil1/2 teaspoon pepper1/2 teaspoon salt, optional
Preparation
In a large stockpot, combine first 10 ingredients; bring to a boil. Cook and stir until sugar and salt are dissolved. Remove from heat. Add 4 quarts ice water to cool the brine to room temperature.
Put 1 turkey-size oven roasting bag inside the other; place in a large stockpot. Place turkey in inner bag; pour in cooled brine. Seal bags, pressing out as much air as possible. Refrigerate 18-24 hours.
Preheat oven to 350°. Remove turkey from brine; rinse and pat dry. Discard brine. Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. Rub oil over outside of turkey; sprinkle with pepper and, if desired, salt.
Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 2-1/2-3 hours. (Cover loosely with foil if turkey browns too quickly.)
Remove turkey from oven; tent with foil. Let stand 20 minutes before carving.
