Cured turkey

Yield: 12 servings

Measure Ingredient
1⅓ cup Kosher salt
½ cup Sugar
2 tablespoons Sugar
2 \N Bay leaves
1 tablespoon Thyme
7 \N Cloves
½ tablespoon Allspice berries; crushed
½ teaspoon Juniper berries; crushed
1 \N Turkey; 14 pound or more

Recipe by: Food & Wine Magazine November 94 Preparation Time: 24:0 in a verry large stockpot combine all ingreients and 2 gallons og water. Bring to a rolling boil and remove from heat and cool to room temp. Add turkey breast side donw and cover and refridgerate overnight.

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