A variation on Alton Brown's famous Turkey Brine that we use every year. It takes a little extra effort than just tossing a bird in the oven and hoping for the best... but it's worth it.
Course Main Course
Cuisine American
Prep Time 3 daysdays
Servings 10
Cost $45
Ingredients
For the Brine:
1cupkosher salt
1/2cuplight brown sugar
1quartvegetable stock
1red applequartered
2carrots roughly chopped
2celery stalk roughly chopped
1large onionroughly chopped
1tablespoonblack peppercorns
1 1/2teaspoonsallspice berries
2teaspoonschopped candied ginger
1gallonvery cold apple cider
For the Aromatics:
1red applequartered
1/2onionquartered
1cinnamon stick
1/2cupwater
4sprigs rosemary
6leavessage
Canola oil
Instructions
Five days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F. A medium-sized turkey will take three days to fully thaw in the refrigerator.
Three days before roasting: Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, carrots, celery, onion, apple, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Reduce to simmer and cook, stirring occasionally for 30 minutes. Remove the brine from the heat, cool to room temperature, and refrigerate.
Two days before roasting: Line a food-safe bucket or large stock pot with a brining bag. Combine the cold brine and very cold apple cider. Place the thawed turkey (with innards removed) breast side down in brine. Squeeze out any air and secure the brining bag closed. If necessary, weigh down the bird to ensure it is fully immersed and refrigerate for 48 hours.
Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
Combine the apple, onion, cinnamon stick, and 1/2 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 the rosemary and sage. 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 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.