Turkey

By Starpowr

Ingredients

• For the brine:
• 1(14 to 16 pound)1 (14 to 16 pound) frozen young turkey
• 1cup1 cup kosher salt
• 1/2cup1/2 cup light brown sugar
• 1gallon1 gallon vegetable stock
• 1tablespoon1 tablespoon black peppercorns
• 1 1/2teaspoons1 1/2 teaspoons allspice berries
• 1 1/2teaspoons1 1/2 teaspoons chopped candied ginger
• 1gallon1 gallon heavily iced water
• For the aromatics:
• 11 red apple, sliced
• 1/21/2 onion, sliced
• 11 cinnamon stick
• 1cup1 cup water
• 4sprigs4 sprigs rosemary
• 66 leaves sage
• Canola oil
• Directions
• Click here to see how it's done.
• days before roasting:
• Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
• Early on the day or the night before you'd like to eat:

Preparation

Step 1

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving