Turkey brine & roast

By daviddsg

Ingredients

• For brining:
• 1 14-16# turkey
• 1 gallon vegetable broth
• 1 gallon water iced
• 1 cup kosher salt
• 1/2 cup brown sugar
• 1 Tbs black peppercorns
• 1 1/2 tsp allspice berries
• 1 1/2 Tbs candied ginger chopped
• For roasting:
• 1 red apple quartered
• 1/2 onion quartered
• 1 stick cinnamon
• 1 Cup water
• 4 sprigs rosemary
• 6 sage leaves
• canola oil

Details

Servings 15

Preparation

Step 1

Combine broth, salt, sugar, allspice and ginger in a large stockpot.

Bring to a boil over medium high heat, Stir until salt and sugar dissolve. Remove from the heat, cool to room temperature, then refrigerate the brine,

The night before roasting, combine the brine and ice water, Place the thawed turkey breast side down in the brine, Refrigerate for 12 hours- flip the bird half way through,

Rinse the bird.

Combine the apple, onion, cinnamon and water in a microwave safe bowl. Microwave on high for 5 minutes. Add to the turkey's cavity and add the rosemary and sage. Truss if you like.

Coat the bird with canola oiland roast in the Big Easy to 155*.

Cover loosely with foil for at least 30 minutes.

Roast in The Big Easy.