Brined Roast Turkey

Ingredients

• •14 pounds young turkey
• •1 cup kosher salt
• •½ cup brown sugar
• •1 gallon vegetable stock
• •1 tablespoon peppercorns
• •1½ teaspoons allspice berries
• •1½ teaspoons candied ginger
• •1 gallon heavily iced water
• •1 apple
• •½ onion
• •1 cinnamon stick
• •1 cup water
• •4 sprigs rosemary
• •6 leaves sage
• •canola oil

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Method

From foodista.com — read the original

1. 1To 3 days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38°F.
2. 2Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat.
3. 3Stir occasionally to dissolve solids and bring to a boil.
4. 4Remove the brine from the heat, cool to room temperature, and refrigerate.
5. 5Combine the brine, water and ice in the 5-gallon bucket.
6. 6Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
7. 7Preheat the oven to 500°F.
8. 8Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
9. 9Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
10. 10Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes.
11. 11Add steeped aromatics to the turkey's cavity along with the rosemary and sage.
12. 12Tuck the wings underneath the bird and coat the skin liberally with canola oil.
13. 13Roast the turkey on lowest level of the oven at 500°F for 30 minutes.
14. 14Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350°F.
15. 15Set the thermometer alarm (if available) to 161°F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting.
16. 16Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.