makes 10 to 12 servings

2 gallons of water

2 cups salt (preferably kosher)

1 cup of sugar

2 medium carrots, peeled and thinly sliced

1 large onion, thinly sliced

1 tablespoon coursly cracked black peppercorns

4 to 6 bay leaves

1 (10-to 12-pound) turkey, thawed if frozen

Simply delicios Bread Stuffing (recipe follows)

1/4 cup unsweetened apple juice or water

2 tablespoons unsalted butter, melted

To Brine the Turkey(up to two days ahead):

1.Heat 4 cups of the water in a saucepan; stir in the salt and sugar until dissolved. Pour into a large stockpot or a clean bucket (large enough to hold the turkey), and stir in the remaing water and the carrots,onion,peppercorns, and bay leafs. Remove the giblets, neck, and any other packets from the turkeys neck and body cavities; reserve for another use.(Save for ww gravy recipe.if you wish, otherwise toss them) Rinse the turkey under cold running water. Immerse the turkey completly in the brine solution and refridgerate at least 6 hours or over nite.

2. Remove the turkey from the brine solution, and discard the brine and vegetables (just peel off any onions orcarrots that may have stuck to the skin.) Rinse well inside and out, and pat dry with paper towels. Refridgerate, uncovered, until ready to use (up to 24 hours ahead).

TO ROAST THE TURKEY:

1. Arrange the oven racks to accomidate the turkey and a small baking dish (for the extra stuffing); Preheat the oven to 325 degrees f. Spray the baking dish with nonstick spray. lightly spoon the stuffing into the body ad neck cavities, making sure not to pack it in too tightly. Spread the remaining stuffing in the baking dish, sprinkle it with the apple juice or water, and cover it with foil.

2. Place the stuffed turkey breast side up , on a flat rack in an open roasting pan. Brush all over with the melted butter to prevent the skin from drying. Roast until an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees f and the tempature in the center of the stuffing in the birds cavity is 160 degrees f about 2 1/2 hours.

3. Meanwhile add the dish with the stuffing during the last 45-60 minutes of the turkey's roasting time; uncover for the last 15minutes to give a crisp surface.

4. Remove turkey from the oven and transfer to a warmed platter; cover loosly with foil and let stand 15-20 minutes (you can prepare gravy as it stands) Remove the stuffing and transfer to a serving dish with the additional stuffing, then carve the turkey. Remove the skin before eating. Per serving 3oz meat without skin 154 cal, 5g fat, 0g fiber. points 3.