Good Eats Roast Turkey

Uncle Randy found this Alton Brown recipes years ago. Probably first made it around 2010. It is a holiday standard and he is always the one doing the turkey.

  (Alton Brown)

1 (14 to 16 lb) frozen young turkey

For the brine:

1 cup kosher salt

½ cup light brown sugar

1 gallon vegetable stock

1 T black peppercorns

½ T allspice berries

½ T candied ginger

1 gallon iced water

For the aromatics:

1 red apple, sliced

½ onion, sliced

1 cinnamon stick

1 cup water

4 sprigs rosemary

6 leaves sage

Canola oil

Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerator until thoroughly chilled.

Early on the day of cooking (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, halfway through brining.

A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes

Remove bird from brine and rinse inside and out with cold water. Discard brine.

Place bird on roasting rack inside wide, low pan and pat dry with paper towels Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.

Roast on lowest level of the oven at 500 degrees for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of  breast and return to oven, reducing temperature to 350°F. A 14-16 lb turkey should take about 2-21/2 hours. Set thermometer to 161 degree F.