1

In a medium pot, heat the salt, vinegar, water, peppercorns, 1 onion, and 10 cloves of garlic until salt dissolves, stirring occasionally. Let cool.

2

In a small blender, blend the soy sauce, sesame oil, brown sugar, Asian pear, remaining 1 onion, and remaining 8 cloves of garlic.

3

Place the turkey in a large brining bag and add the water brine and soy sauce mixture. Seal tightly and refrigerate for 10 to 24 hours.

4

Preheat oven to 350°F. Remove turkey from brine and place in a roasting pan. Pat dry with paper towels.

5

Mash together the butter and 1/4 cup Korean barbecue sauce. Gently separate skin from flesh of turkey and place the butter mixture under the skin.

6

Cover the turkey with foil and roast 4 to 5 hours, basting with pan juices every hour.

7

For the last hour, uncover the turkey and brush with the remaining 1/4 cup barbecue sauce. Continue cooking and basting until dark meat reaches 175°F. Transfer turkey to a cutting board and let rest 20 minutes before carving.