Roast Turkey

Thanks Good Eats & Alton Brown!

Roast Turkey

For the brine:
1 C. kosher salt
1/2 C. light brown sugar
1 gallon chicken stock
1 Tbsp. black peppercorns
1 1/2 tsp. allspice berries
1 1/2 tsp. chopped candied ginger
1 gallon heavily iced water

For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 C. water
4 sprigs rosemary
6 leaves sage
Butter, melted

Directions:
2 to 3 days before roasting, begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat.  Stir occassionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or night before you'd like to eat:

Combine the brine, water and ice in a 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine.  If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in a cooler for 8 to 16 hours, turning the bird once half way through brining. 

Preheat oven to temperature specified on turkey's package.

Combine the apple, onion, cinnamon stick, and 1 C. 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.  Pat bird dry with paper towels.

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 melted butter.

Cook turkey in oven (or roaster oven) for 2 to 2 1/2 hours.  Check temperature.  (My turkey took about 3 hours total, but make sure you check the breast temperature to make sure it has reached 180 degrees.