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frozen young turkey vegetable broth kosher salt brown sugar black peppercorns berries candied ginger gallon water red apple onion cinnamon water rosemary sage canola oil
Viewed: 61 - Published at: 9 years agoIngredients
- 1 (14 to 16 pound) frozen young turkey
- 1 gallon vegetable broth, homemade or canned
- 1 cup kosher salt
- 1/2 cup packed brown sugar, light or dark
- 1 tablespoon black peppercorns
- 1 1/2 teaspoons allspice berries
- 1 1/2 teaspoons candied ginger, chopped
- 1 gallon water, iced
- 1 red apple, quartered
- 1/2 onion, quartered
- 1 cinnamon stick
- 1 cup water
- 4 sprigs rosemary
- 6 leaves sage
- Canola oil
Method
- Two to three days before roasting, thaw the turkey in the refrigerator or in a cooler kept at 38°F tops.
- Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir until the salt and sugar dissolve. Remove from the heat. Cool to room temperature, then refrigerate the brine.
- The eve before roasting, combine the brine and iced water in a cooler. Place the thawed turkey (guts, neck, and whatnot removed) breast side down in the brine. Seal up the cooler and use is as an ottoman.
- 12 hours; flip the bird once about halfway through.
- Roasting day: Heat the oven to 500°F.
- Remove the bird from the brine and rinse inside and out. Discard brine.
- Place the bird on a roasting rack and place inside a roasting pan. Pat the bird dry (inside and out) with paper towels.
- Combine the apple, onion, cinnamon, and water in a microwave-safe bowl. Microwave on high for 5 minutes. Add to the turkey's cavity, along with the rosemary and sage. Truss, if you like.
- Lightly coat the bird with canola oil. Roast the bird on the lowest rack of the oven for 30 minutes.
- Insert a probe thermometer into the thickest part of the breast and reduce the oven temperature to 350°F.
- Roast until the thermometer registers 155°F, about 2 1/2 hours.
- Remove from the oven, cover loosely with aluminum foil, and let rest for at least 15 minutes before carving.