Brine: (for a 14-16lb turkey)
- 1/2 cup light brown sugar
- 1 gallon vegetable stock
- 1 tablespoon black peppercorns
- 1 1/2 teaspoons allspice berries
- 1 1/2 teaspoons chopped candied ginger
- 1 gallon heavily iced water
Combine 1/2 an apple, 1/2 an onion, 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 4 sprigs rosemary and 6 sage leaves. 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 152 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 15-20 minutes before carving.
Okay, so be prepared for your grandma, mother, and everyone you know to say that your turkey wont be done after only two hours. Pay no attention to the nay sayers behind the curtain! It's all about the temp not the time. Now you may think 152, that doesn't sound hot enough...but there is a little something called carry over cooking which means it keeps cooking even once it's out of the oven. The bigger the bird the more the carry over so...You just want to be sure it comes up to about 165 degrees F before cutting.
Did I miss anything? Did I mention this is going to be the best turkey you've ever made, eaten, or heard of? I implore you to try it.
Please comment with any questions or what you do. And please check back for my gravy, sides, and dessert.