• 1 (16 lb) frozen young turkey
  • For the brine
  • 1 cup kosher salt
  • 1/2 cup light brown sugar
  • 1 gallon vegetable stock
  • 1 tablespoon black peppercorns
  • 1/2 tablespoon allspice berry
  • 1/2 tablespoon candied ginger
  • 1 gallon ice water
  • For the aromatics
  • 1 red apple, sliced
  • 1/2 onion, sliced
  • 1 cinnamon stick
  • 1 cup water
  • 4 sprigs rosemary
  • 6 leaves sage
  • canola oil
  • 1 Combine all brine ingredients, except ice water, in a stock pot and bring to a boil.
  • 2 Stir to dissolve solids, then remove from heat, cool to room temperature refrigerate until thoroughly chilled.
  • 3 Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5 gallon bucket.
  • 4 Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours.
  • 5 Turn turkey over once, half way through brining.
  • 6 A few minutes before roasting, heat oven to 500 degrees.
  • 7 Combine the apple, onion, cinnamon stick and cup of water in a microwave safe dish and microwave on high for 5 minutes.
  • 8 Remove bird from brine and rinse inside and out with cold water.
  • 9 Discard brine.
  • 10 Place bird on roasting rack inside wide, low pan and pat dry with paper towels.
  • 11 Add steeped aromatics to cavity along with rosemary and sage.
  • 12 Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.
  • 13 Roast on lowest level of the oven at 500F for 30 minutes.
  • 14 Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350°F.
  • 15 Set thermometer alarm (if available) to 161°F.
  • 16 A 14-16 pound bird should require a total of 2-2 1/2 hours of roasting.
  • 17 Let turkey rest, loosely covered for 15 minutes before carving.