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Good Eats Roast Turkey
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| 14 - 16 lb. | turkey, thawed |
| 1 gal. | iced water |
| 1 c. | kosher salt |
| 1/2 c. | light brown sugar |
| 1 gal. | vegetable stock |
| 1 T. | black peppercorns |
| 1/2 t. | allspice berries |
| 1/2 T. | candied ginger |
| 1 stick | butter |
| 1 small | apple, cored |
| 1 | onion, unpeeled |
| 6 | sage leaves |
| 1 | cinnamon stick |
| 4 sprigs | fresh rosemary |
Combine salt, brown sugar, stock, peppercorns, allspice, and ginger in a saucepan. Bring to boil and stir to dissolve solids. Remove from heat and cool to room temp. Combine with ice water in a 5 gal. bucket. Place thawed turkey in brine, breast side down, cover and let soak for 6 hours. Rinse bird inside and out and place in roasting pan. Stuff with butter, apple, onion, cinnamon stick, sage, and rosemary. Roast at 500° for 30 minutes. Cover breast with foil and continue roasting at 350° until internal temperature reaches 161°. Let rest before carving.
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