1 (14-20 lb) turkey
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 Tbsp black peppercorns
1/2 Tbsp allspice berries
1/2 Tbsp candied ginger
1 gallon iced water
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
*The first two steps need to be done at least 6-7 hours before you make the turkey. We do this the night before and let it soak in the brine overnight.
In a large pot, combine all of the brine ingredients except for the ice water and bring to a boil. Stir to dissolve solids, then remove from heat and cool to room temperature. Refrigerate until chilled.
Combine brine and ice water in a clean 5-gallon bucket. We use a large cooler. Place thawed turkey breast-side down in brine. Cover and refrigerate or place in a cool area (like a basement or garage) for 6 hours or overnight.
When ready to roast, preheat oven to 500.
Combine apple, onion, cinnamon stick, and 1 cup of water and microwave for 5 minutes.
Remove turkey from brine and rinse inside and out with cold water. Discard brine.
Place turkey on a roasting rack in a large roasting pan. Pat dry with paper towels. Add aromatics into cavity along with rosemary and sage. Tuck back the wings and coat whole turkey liberally with canola oil.
Roast on the lowest level of the oven at 500 degrees for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil. Insert thermometer into the thickest part of the breast and return to oven, reducing temperature to 350 degrees. Set thermometer alarm (if available) to 161 degrees. Cook for 2 to 2 1/2 hours. For a 20 lb turkey cook for 3 1/2 hours. Let turkey rest, loosely covered for 15 minutes before carving.
Recipe adapted from Good Eats