|Prep Time||8-16 hours|
|Cook Time||4 hours|
|Passive Time||3 days|
- 1 cup kosher salt
- 1/2 cup light brown sugar
- 1 gallon vegetable stock
- 1 tbsp black peppercorns
- 1 1/2 tsp allspice berries
- 1 1/2 cloves whole
- 1/2 tsp ground ginger
- 1 gallon heavily iced water
- 1 apple cored, sliced
- 1/2 onion
- 1 cinnamon sticks
- 1 cup water
- 6 Mariposa Farms Fresh Sage leaves
- 4 sprigs Mariposa Farms Fresh Thyme
- 3 sprigs Mariposa Farms Fresh Marjoram
- 2 sprigs Mariposa Farms Fresh Rosemary
- 2 cloves fresh garlic
- extra-virgin olive oil
- 2 to 3 days before roasting, begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
- 1 day before roasting, combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, cloves and ground ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
- The night before you'd like to eat, combine the brine, water and ice in the 5-gallon bucket. I like to line the bucket with a brining bag that I can close up once the turkey is in; it keeps the turkey more evenly immersed.
- 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 the bucket with a thick towel or foil (or close up the brining bag) and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
- Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine. Place the bird on roasting rack in a roasting pan and pat dry with paper towels. If your bird has a popup timer inserted, leave it in (so juices don't leak out of the hole), but don't use it to measure the temperature-- use a probe or meat thermometer instead. These are more accurate; if you follow the popup your meat may turn out overcooked and dry. Also, your turkey should have a metal or oven-safe plastic band around the legs to keep it trussed. If it doesn't, truss the legs together with some kitchen string.
- Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes.
- Add steeped aromatics to the turkey's cavity along with the sage, thyme, marjoram, rosemary and garlic.
- Tuck the wings up and under the bird. Brush the turkey liberally with olive oil and sprinkle with salt and pepper.
- Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes, turning the roasting pan around 15 minutes through cooking to ensure even browning.
- Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F.
- Set the thermometer alarm (if available) to 165 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Turn the roasting pan around after about 1 hour of cooking to ensure even cooking.
- Let the turkey rest, loosely covered with foil or a large mixing bowl, for 15 minutes before carving. This step is very important; it allows the juices to settle into the meat, making for a moister turkey.
- Serve and enjoy!
Avey, Tori. "Classic Roast Turkey - Flavorful Thanksgiving Recipe." Tori Avey. Tori Avey, n.d. Web. 07 Nov. 2016.
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