- 1 gallon water
- 6 tablespoons salt
- 4 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 4 lemons 1/4 inch sliced (rind on)
- 2 sticks cinnamon
- 3 bay leaves
- 6 rosemary sprigs
- 6 thyme sprigs
- 8 cloves garlic, crushed
- 1 medium onion, roughly chopped
- 1 tablespoon peppercorn
- 1 turkey (15 lbs), neck, gizzards and liver removed
- 2 tablespoons Imperial Sugar Light Brown Sugar
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 handful parsley, finely chopped
- 2 quarts prepared stuffing, traditional or with peas and carrots
- 2 cans light beer
- 1/2 cup (1 stick) butter
- 1/2 cup all-purpose flour*
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- In a large stock pot, bring water to a boil over medium high heat.
- Add next ten ingredients in order listed. Grab turkey by legs and carefully lower into pot until submerged in brine. Remove from heat. When brine is no longer hot, move turkey in brine to fridge. Do these steps two days before Thanksgiving to allow turkey to absorb all flavors from brine.
- On Thanksgiving Day, preheat oven to 325°F.
- Thoroughly mix brown sugar, salt, pepper and chopped parsley. Remove turkey from brine and rub inside out with brown sugar seasoning mix. Stuff with stuffing. Place on rack of roasting pan with beer in it. Cook for 3 hours and 45 minutes, rotating 3 times or until thermometer inserted into thickest part of leg reads 165°F.
- Place turkey on a platter or curving board. Remove as much excess fat from drippings collected in roasting pan. Melt butter in a sauce pan over medium heat. Using a whisk, mix in flour.
- Cook for 1 minute or until flour is toasted. Slowly add rendered pan juices, a little at a time, while whisking constantly to prevent lumps from forming. Cook until gravy is thicken to desired consistency.