Time: 0 hour
Combine 1 cup water, 2 tablespoons black peppercorn and 1 tablespoon thyme leaves in a small saucepan. Bring to a boil and remove from heat. Pour into a large bowl, and allow it to cool to room temperature. Add remaining water, salt, honey and brown sugar, stirring well until salt and brown sugar dissolve. Pour mixture into a 2-gallon zip-top plastic bag. Add ice cubes and turkey. Seal the bag and refrigerate 24 hours, turning the bag occasionally. Remove turkey from the bag, and discard the brine. Pat turkey dry with paper towels. Preheat oven to 400° F and spray a roasting pan with cooking spray. Rub turkey with oil. Combine 1 tablespoon black peppercorn and 1 teaspoon dried thyme and rub over turkey, covering well. Place the turkey on prepared pan. Bake for 1 hour or until thermometer inserted into thickest portion of the breast reaches 180° F. Place turkey on a platter. Cover with foil and let stand 15 minutes. Garnish with thyme sprigs if desired. Serve warm.
Nutrition facts (per serving):