Start by placing the sugar and salt in a large bowl with 4 cups of hot water. Stir it until the sugar and salt are completely dissolved, creating a sweet and salty brine.
Next, transfer the brine mix to a large stockpot. Add a gallon of cold water, cloves, and bay leaves. Toss in a handful of ice to ensure the mixture is cold. This step is crucial for safely bringing the turkey.
Now, carefully place the turkey breast side down in the stockpot. The brine should completely cover the bird. If it doesn't, feel free to add more cold water until it does.
Refrigerate the turkey in the brine for 18 to 48 hours. If you're in a colder climate, you can keep it outside as long as the temperature stays below 55 degrees.
When ready to roast, preheat your oven to 450°F. Prepare to transform your kitchen into a welcoming haven!
Remove the turkey from the brine, discarding the brining liquid. Use a paper towel to blot the turkey dry; this step is crucial for achieving crispy skin.
Tuck the wings back and rub the skin of the turkey with vegetable oil. This will help give it a lovely golden color.
Roast the turkey on the lowest oven rack for 30 minutes. After that, cover the breast loosely with a piece of foil to prevent overcooking.
Pour 1 cup of water into the roasting pan, then reduce the oven temperature to 350°F. Continue roasting for 1 hour.
After an hour, remove the foil from the breast. Cook for another 15 to 30 minutes. Insert a meat thermometer into the deepest part of the thigh (avoiding the bone) until it reaches 160 to 165 degrees.
Once done, let the turkey rest for 20 to 30 minutes. This step is vital for the juices to redistribute throughout the meat.
Finally, slice the turkey, serve, and enjoy the fruits of your labor!
