Autumn Spice Brined Turkey

Prepare the brining blend according to the package instructions. Place the turkey in a brining bag or large stockpot and pour in the brine. Seal the bag or cover the pot and refrigerate for 12 to 36 hours.

Remove the turkey from the brine; discard the brine. Rinse the turkey inside and out with cold water and pat dry with paper towels. Tuck the wings behind the back and truss the turkey as desired using kitchen twine. Place the turkey, breast side up, on a rack in a large roasting pan. Let stand at room temperature for 1 hour.

Position a rack in the lower third of an oven and preheat to 400°F (200°C).

Roast the turkey for 30 minutes, then reduce the oven temperature to 325°F (165°C). Continue roasting until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165°F (74°C) and into the thigh registers 175°F (80°C), about 2 1/2 hours more, tenting the turkey with foil if it begins to brown too quickly.

Transfer the turkey to a carving board, cover loosely with foil and let rest for about 30 minutes before carving. Serves 14 to 16.

Williams-Sonoma Test Kitchen