Ingredients
- 1 (14 to 16 pound) frozen youthful poultry
- For that brine:
- 1 cup kosher salt
- 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 root
- 1 gallon heavily iced water
- For that aromatics:
- 1 red apple, sliced
- 1/2 onion, sliced
- 1 cinnamon stick
- 1 cup water
- 4 sprigs rosemary oil
- 6 leaves sage
- Canola oil
Directions
two to three days before roasting:
Begin thawing the poultry within the refrigerator or perhaps in a cooler stored at 38 levels F.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger root inside a large stockpot over medium-high temperature. Stir from time to time to dissolve solids and produce to some boil. Then take away the brine in the heat, awesome to 70 degrees, and refrigerate.
Early at the time or even the previous night you want to eat:
Combine the brine, water and ice within the 5-gallon bucket. Put the thawed poultry (with innards removed) breast side lower in brine. If required, weigh lower the bird to make sure it is fully immersed, cover, and refrigerate or occur awesome position for 8 to 16 hrs, turning the bird once midway through brining.
Preheat the oven to 500 levels F. Take away the bird from brine and rinse inside and outside with cold water. Discard the brine.
Put the bird on roasting rack in the half sheet pan and pat dry with sponges.
Combine the apple, onion, cinnamon stick, and 1 cup water inside a microwave safe dish and microwave on high for five minutes. Add steeped aromatics towards the turkey's cavity combined with the rosemary oil and sage. Tuck the wings beneath the bird and coat your skin liberally with canola oil.
Roast the poultry on cheapest degree of the oven at 500 levels F for half an hour. Insert a probe thermometer into thickest area of the breast and lower the oven temperature to 350 levels F. Set the thermometer alarm (if available) to 161 levels F. A 14 to 16 pound bird should require as many as 2 to two 1/2 hrs of roasting. Allow the poultry rest, loosely engrossed in foil or perhaps a large mixing bowl for fifteen minutes before carving.
Recipe thanks to Alton Brown, also featured in Food Network Magazine
