Ingredients: |
Ingredients: 1 14 to 16 lb. Turkey
Brine
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable soup stock
1 tablespoon black peppercorn
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
Aromatics
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
canola oil
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Directions: |
Directions:Combine brine ingredients (kosher salt, brown sugar, vegetable stock, peppercorns, allspice berries, candied ginger) in a stock pot.
Bring brine to a boil.
Stir to dissolve solids and then remove from heat.
Cool to room temperature and then refrigerate until very cold.
Early the day of cooking (or late the night before), combine the brine with the ice water in a clean 5 gallon bucket or pot.
Place thawed turkey breast side down in the brine.
Cover and refrigerate for 6 hours.
Turn turkey over once halfway through the brine process.
A few minutes before roasting, heat oven to 500 degrees.
Combine aromatics (apple, onion, cinnamon stick) and a cup of water in a microwave dish. Microwave on high for 5 minutes.
Remove bird from brine and rinse inside and out with cold water. Discard brine.
Place bird on a roasting rack in a roasting pan. Pat turkey dry with paper towels.
Add steeped aromatics inside the turkey cavity along with the rosemary and sage.
Tuck wings back wand coat turkey liberally with canola oil.
Roast on lowest level of the oven at 500 degrees for 30 minutes. Remove from oven and cover the breast with a double layer of aluminum foil.
Insert probe thermometer into the thickest part of the breast and return turkey to oven, reducing heat to 350 degrees.
Set thermostat alarm to 161 degrees (a 14-16 lb. turkey should require 2-2.5 hours of roasting time).
Let turkey rest loosely covered for 15 minutes before carving. |
This recipe for Good Eats Turkey by Alton Brown is from