1 (10- to 12-pound) BUTTERBALL® Fresh or Frozen Whole Turkey, thawed if frozen
Nonstick cooking spray
Directions
Combine brown sugar, mustard, salt and ground red pepper in large nonmetallic container. Gradually whisk in ice water, thyme and garlic; stir until sugar is dissolved.
Remove neck and giblets from body and neck cavities of turkey. Refrigerate for another use or discard. Place turkey, breast side down, in brine mixture. Cover; refrigerate overnight.
Preheat oven to 325°F. Remove turkey from brine; pat dry with paper towels. Turn wings back to hold neck skin against back of turkey.
Return legs to the tucked position, if untucked. Place turkey, breast side up, on flat rack in shallow roasting pan; coat with cooking spray.
Roast turkey 2 hours. Then, cover breast and top of drumsticks loosely with foil to prevent overcooking. Continue roasting turkey 1½ to 1¾ hours* or until meat thermometer reaches 180°F when inserted into deepest part of thigh not touching bone. *Follow cooking times according to package directions; times vary with size of turkey.
Transfer turkey to cutting board; loosely tent with foil. Let stand 15 minutes before carving.
Ingredients
3 cup packed brown sugar
1-1/2 cup Dijon-style mustard
1/4 cup salt
2 tablespoon ground red pepper
2 quart ice-cold water
1 ounce fresh thyme
1 head garlic
1 (10- to 12-pound) BUTTERBALL® Fresh or Frozen Whole Turkey, thawed if frozen
