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Turkey

a guest Nov 22nd, 2019 88 Never
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  1. This is for a 14 to 16 pound turkey, adjust as needed for weight.
  2.  
  3. Brine:
  4. 1 cup kosher salt
  5. 1/2 cup light brown sugar
  6. 1 gallon vegetable stock
  7. 1 tablespoon black peppercorns
  8. 1 1/2 teaspoons allspice berries
  9. 1 1/2 teaspoons chopped candied ginger
  10. 1 gallon heavily iced water
  11.  
  12. Aromatics:
  13. 1 red apple, sliced
  14. 1/2 onion, sliced
  15. 1 cinnamon stick
  16. 1 cup water
  17. 4 sprigs rosemary
  18. 6 leaves sage
  19. Canola oil
  20.  
  21.  
  22. 2 days before roasting:
  23. Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
  24.  
  25. The day before before you'd like to roast:
  26. Combine the brine, water and ice in the 5-gallon bucket. Place 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.
  27.  
  28. Roasting day:
  29. Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
  30. Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
  31. Combine the apple, onion, cinnamon stick, and 1 cup of water 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.
  32. 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.
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