Ingredients

2 cups Diamond Crystal kosher salt

1 1/2 cups sugar

6 medium carrots, coarsely chopped

2 large onions, coarsely chopped

25 stalks celery (from 2 bunches), coarsely chopped

4 leeks, white and green parts only, coarsely chopped

4 fresh or dried bay leaves

2 tablespoons whole black peppercorns

2 tablespoons whole coriander seeds

1/2 teaspoon dried red pepper flakes

1/2 teaspoon fennel seeds

4 whole star anise

2 bunches fresh thyme

2 bunches fresh sage

1 bunch fresh parsley

1 (14- to 16-pound) turkey, any feathers or quills removed with tweezers or needlenose pliers and neck and giblets removed and discarded for another use

8 tablespoons (1 stick) unsalted butter

• Special equipment: large (at least 8-gallon) cooler, large heavy-duty garbage bag, large disposable roasting pan, kitchen string, gas or charcoal grill fitted with thermometer, bulb baster (optional), instant-read thermometer.

Description

This Recipe Was Created By Chef Traci Des Jardins Of San Francisco's Jardinière. It's Part Of A Special Menu She Created For Epicurious's...

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