Thanksgiving Roast Turkey

Thanksgiving Roast Turkey

Modified from here
thanksgiving roast turkey


14-16lb frozen turkey

For the brine
1 cup kosher salt
1/2 cup light brown sugar
1 gallon stock
1 tbsp black pepper
1 gallon heavily iced water

For the aromatics
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
1 tsp dried rosemary

Canola oil


2-3 days before roasting
Begin to thaw the turkey in the fridge. If in doubt take it out a day early. You don't want to start with a part frozen turkey.

Combine the salt, sugar stock and pepper in a large stock pot over medium heat. Make sure all the solids have dissolved and bring the liquid to a boil. Remove from the heat, cool and then refrigerate.

On the night before Thanksgiving
Put the brine and ice water in a large cooler and add in the thawed turkey, breast side down. Leave to brine for 8-16 hours. Make sure to turn the turkey once during this time.

On Thanksgiving
Preheat the oven to 500°F.
Remove the turkey from the brine and rinse thoroughly with cold water. Throw out the brine.
Pat the turkey dry with paper towels and place in the roasting pan.
Combine the apple, onion, cinnamon stick, water and rosemary in a microwave safe bowl. I like to use a jug for this. Microwave on high for 5 minutes.
Tuck the wings underneath the turkey and add the aromatics to the cavity. Coat the outside of the turkey with oil.
Roast the turkey for 30 minutes at 500°F, then turn down the temperature to 350°F. Place a probe thermometer in the thickest part of the breast and set it to 161°F. You should leave 2 - 2 1/2 hours for this size turkey.
When the alarm on the thermometer goes off, remove the turkey from the oven and cover it loosely with foil to allow it to rest for at least 15 minutes before carving.

Martha Stewart has a great article on how to carve a turkey.

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