Serves 10 to 12 with leftovers

Yes, it is definitely worth the extra effort to soak this turkey for a day in a brine. The result will be a delicious, juicy bird worthy of any holiday table. And the HearthKit will ensure beautiful oven browning with no fuss or worry. After cooking hundreds of turkeys in my life (I used to be a chef at a restaurant specializing in poultry), I concluded that brining is the only way to go. Since most of us do not have a refrigerator large enough to hold a turkey immersed in a container of liquid, I suggest you make use of a clean plastic picnic cooler. Simply place the turkey in the cooler, pour the ice-cold brine over the bird and insert four or five gel ice packs in zipper-lock bags. Place the gel ice in the cooler and store the cooler in a cool place such as a basement or garage until you are ready to roast the turkey the next day.

I always cook my stuffing outside the bird in a casserole dish. The problem with cooking the stuffing inside the bird is that in order for the stuffing to get fully cooked (internal temperature of at least 150°F) the rest of the bird will get overcooked.

Once the bird comes out of the oven it should be tented with foil and allowed to rest at least 30 minutes to 45 minutes. This will free up the oven and HearthKit to bake your stuffing and to warm up any side dishes. And if you like to bake a freshly baked pie, simply place it on the floor of the HearthKit to bake away while you and your guests enjoy the main meal (don't forget to have a timer nearby). Then you can serve the warm pie later at your leisure.

• 1 12-to-14 pound turkey
  
• 7 quarts water
  
• 2 cups kosher salt
  
• 1 cup maple sugar or dark brown sugar
  
• 2 cups maple syrup
  
• 1 bunch thyme
  
• 1 bunch sage
  
• 2 quarts ice cubes
  
• 2 tablespoons freshly ground black pepper
  
• 4-6 gel ice packs
  
• 3 tablespoons olive oil

Rinse turkey inside and out. Set aside while you prepare the brine.

Pour water into a large 12-quart soup pot or mixing bowl and stir in the salt and sugar until it is completely dissolved. Stir in the maple syrup. Add ice to cool brine to about 40°F. Place turkey breast side down in cooler just large enough to hold the turkey and pour brine over. Throw in 1/2 bunch of the thyme and 3/4 bunch of the sage, saving the rest for later. Add 4 to 6 large gel ice packs, each sealed in a zipper-lock bag. Place cooler in a cool place like a garage or basement. Marinate in the brine for at least 18 hours or up to 24 hours. Brine temperature should not exceed 40°F. If it does, remove the thawed gel ice packs and replace with more frozen ones.

Place oven rack on the lowest setting of the oven, set up HearthKit and preheat to 350°F. Remove turkey from the brine and drain well over a sink. Pat dry and discard brine. Tie legs loosely, and tuck wings under the turkey. Place turkey on a rack set into a large roasting pan. If turkey does not fit in the HearthKit, remove the oven rack and place turkey on the bottom of the roasting pan. Chop the reserved thyme leaves and sage leaves and combine with the black pepper. Rub turkey all over with the olive oil and then the herb and pepper mixture. Insert bird into the oven and roast for 3 hours.

Begin checking internal temperature with an instant read thermometer inserted into the thickest part of the thigh. Remove when it registers 170°F. Cover loosely with foil if browning too quickly.

Transfer turkey to a large platter or carving board. Tent loosely with foil. Let stand at least 30 minutes or up to 45 minutes. Finish cooking stuffing and other side dishes in the HearthKit.

Bruce Aidells, Author - The Complete Meat Cookbook