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1 (14 to 16 pound Turkey Canola oil For the Brine: 1 cup kosher salt 1/2 cut brown sugar 1 gallon vegetable stock 1 tablespoon black peppercorns 1 gallon iced water |
For the Aromatics: 1 sliced red apple 1/2 sliced onion 1 cinnamon stick 1 cup water 4 rosemary sprigs 6 sage leaves (Click on the Apple for another great recipe) |
| Combine all brine ingredients, except ice water, in a large pot and bring to a boil. Stir completely to dissolve solids, then remove from heat, cool to room temperature, then refrigerate until chilled. Combine brine and ice water in a clean 5-gallon bucket. Place thawed turkey in brine and let sit 6 hours. Turn turkey once halfway through brining Heat oven to 500 degrees. Remove turkey from brine and rinse well with cold water. | Place turkey in roasting pan and pat dry. Combine Apple, cinnamon, onion, and water in a microwave safe dish and heat on high for 5 minutes. Add aromatics to cavity of turkey along with the rosemary and sage. Coat turkey with canola oil liberally. Roast at 500 degrees for 30 minutes, then reduce heat to 350. Total cooking time should be 2 to 2.5 hours. |
