Hong Kong Brined Turkey

For the Brine:
2 cups salt 2 cups sugar
3/4 cup This Little Goat Went to Hong Kong
2 ½ gallons water + more to cover the turkey

For the Turkey:
1 15 lb fresh turkey 1 bulb of fennel, chopped
2 Spanish onions, chopped
2 apples (Honeycrisp or Pink Lady), chopped
1 2-inch piece ginger, peeled and chopped
1 lb unsalted butter, softened
2 Tbsp This Little Goat Went to Hong Kong

For the Brine: Bring water to a boil in a large pot and add salt, sugar, and Hong Kong sauce. Let simmer until sugar and salt dissolve, about 4 minutes. Remove from heat and refrigerate until fully cooled. Brine cannot be warm before using or it will begin to cook the turkey.

For Brining the Turkey: Place turkey into brine bag. Cover with chilled brine. If needed, add more water to cover turkey. Tightly seal bag, refrigerate 12-24 hours. (Place sealed bag inside larger bag in case of leaks, if desired.)

For Cooking the Turkey: Preheat oven to 325 degrees. Remove turkey from the brine and let sit to dry and come to room temperature, 1 hour. Meanwhile, prepare the aromatics to be cooked with the turkey. Place aromatics around the turkey and inside the cavity. Next, make a compound butter by combining butter and Hong Kong sauce. Rub a quarter of the butter all over the turkey. Pull out the thermometer probe that comes with the turkey and replace it with a kitchen thermometer in the same spot or in the deepest part of the turkey. Roast the turkey to 160 degrees, about 3 hours. Note: it will continue to cook after it comes out of the oven.

As the turkey cooks, baste it with more compound butter every 30 minutes.

When the kitchen thermometer in the turkey reads 160 degrees, remove it from the oven and let it rest. The temperature will continue to rise slowly as it rests out of the oven. Let the turkey rest for 30 minutes before slicing and serving.