This roasted turkey recipe is deliciously moist and perfect for the Holidays. The brine is easy to make and you will love the wonderful autumn smells of apple and cinnamon.
1 16 pound frozen young turkey
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berry
1/2 tablespoon candied ginger
1 gallon ice water
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Combine all the brine ingredients together, except the ice water, in a stock pot and bring to a boil.
Stir, making sure to dissolve all the solids. Remove from heat and cool to room temperature. Then refrigerate until thoroughly chilled.
Early on Thanksgiving morning, combine the brine and the ice water in a clean 5 gallon bucket.
Place the thawed turkey breast side down in the brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours.
After 3 hours, turn the turkey over once.
A few minutes before roasting, preheat the 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 the turkey from the brine and rinse inside and out with cold water. Discard the brine.
Place the turkey on a roasting rack inside a wide, low pan and pat dry with paper towels.
Add the apple mixture to the cavity of the turkey along with rosemary and sage.
Tuck back the wings and coat the whole turkey with canola oil.
Roast on the lowest level of the oven at 500 degrees for 30 minutes.
Remove the pan from the oven and cover the turkey breast with a double layer of aluminum foil. Insert a probe thermometer into thickest part of the breast and return to oven. Reduce the temperature to 350 degrees.
Set the thermometer alarm to 161 degrees, if you have an alarm. A 14-16 pound bird should require a total of 2-2 1/2 hours of roasting.
After the turkey is finished roasting, allow it to rest, loosely covered for 15 minutes before carving.