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Cook's Note: This recipe is not for a Kosher Bird, which is already brined.
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Use only for a frozen or fresh bird.
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Unwrap the turkey and remove the neck and giblets (reserve for gravy).
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Rinse the turkey under cold water and pat dry.
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Fill a large pot with 2 quarts water; add 2 cups kosher salt, the brown sugar, juniper berries, peppercorns, bay leaves and lemon zest.
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Bring to a boil, then simmer 10 minutes.
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Add 6 quarts cold water and let cool.
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Submerge the turkey in the brine, adding water to cover, if necessary.
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Refrigerate at least 8 hours or overnight.
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Remove the turkey from the brine; rinse and pat dry.
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Crush and chop the coriander seeds, cumin seeds and garlic.
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Mix with the paprika and butter until combined.
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Reserve 4 tablespoons of the butter, then rub the rest under the turkey skin on the breasts and legs.
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Rub 2 tablespoons of the reserved butter on the skin; chill and save the rest for your gravy.
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Let the turkey stand 30 minutes at room temperature before roasting.
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Put the oven rack in the lowest position; preheat the oven to 350 degrees F. Put the turkey breast-side up on a rack in a large roasting pan, tucking the wing tips under.
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Tie the drumsticks together with twine.
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Roast until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 15 minutes per pound.
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Transfer to a cutting board and let rest 30 minutes before carving.
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Whisk the reserved 2 tablespoons flavored butter into your gravy just before serving, if desired.
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Photograph by Yunhee Kim
