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Brine-Cured Roast Turkey

Nutrition per serving    (USDA % daily values)
CAL
1197
FAT
180%
CHOL
216%
SOD
766%

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Ingredients for 10 servings

1 1/2 cups sugar

3 tablespoons extra-virgin olive oil for basting

2 carrots, chopped

1 large sprig rosemary for basting

2 tablespoons coriander seeds

1 small stalk celery, chopped

1/2 teaspoon crushed red pepper

4 bay leaves

5-6 sprigs fresh thyme

2 tablespoons black peppercorns

3 gallons water, divided

1/2 teaspoon fennel seeds

1 12- to 14-pound naturally fed, free-range turkey

1 cup kosher salt

2 large onions, chopped

4 star anise

2 leeks, dark tops trimmed off, chopped

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