Ingredients
1 14-16 lbs turkey, frozen or thawed
1 cup Kosher salt
1 gal vegetable stock
1/2 cup brown sugar
1 tbs black peppercorns
1 1/2 tsp allspice
1 1/2 tsp ginger
1 gal ice water
1 red apple, sliced
1/2 onion, sliced
1 stick cinnamon
1 cup water
4 sprigs rosemary
6 sage leaves
Canola oil
Directions
- Begin thawing the turkey 2 to 3 days before you intend to cook it. Ideally, you want it thawed by the time you start the brining process.
- To prepare the brine, complete the following. Combine the vegetable stock, salt, brown sugar, peppercorns, allspice, and ginger in a large pot over medium heat. Stir occasionally and bring to a boil. Remove from the heat and let cool to room temperature. Once cool, refrigerate until needed.
- The night before (or early day of) combine the brine and ice water in a 5-gallon bucket or large cooler. Prep the turkey by washing and removing the innards. Place breast side down, making sure the entire bird is immersed in the brine. Cover and let it sit in the brine for at least 8 hours, but try to let it be for upwards of 16 hours.
- After the brining has taken place, preheat the oven to 500°F. Remove from the brine and rinse the entire bird (inside and out) with cold water. You can dump the brine as it is no longer needed.
- Place the bird on a roasting rack or baking pan and pat dry with a paper-towel.
- Combine the apple, onion, cinnamon stick and 1 cup of water in a microwave safe dish and nuke for 5 minutes on high. Add this mixture into the turkey's cavity, along with the rosemary and sage leaves. Tying the herbs together can be helpful when handling. Coat the skin with canola oil.
- Roast the turkey at 500°F for 30 minutes. Afterwards, turn the oven down to 350°F and insert a probe thermometer into the thickest part of the breast. Cook the turkey for 2 to 2 1/2 hours depending on the initial weight. The turkey is ready when the internal temperature reaches 161°F.
- Remove from oven and let rest for 15 minutes, loosely covered, prior to carving.
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