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Name: Roast Turkey
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Cuisine: not set
Ingredients: 1 14 lb turkey frozen; 1 cup kosher salt; 1/2 cup brown sugar; 1 gallon vegetable; 1 tablespoon black peppercorns; 1 1/2 teaspoons allspice berries; 1 1/2 teaspoons chopped candied ginger; 1 gallon heavily iced water; 1 sliced red apple; 1/2 sliced onion; 1 stick cinnamon; 1 cup water; 4 sprigs rosemary; 6 leaves sage; canola oil

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INGREDIENTS

1 14 lb turkey ; frozen
1 cup kosher salt
1/2 cup brown sugar
1 gallon vegetable
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water
1 sliced red apple
1/2 sliced onion
1 stick cinnamon
1 cup water
4 sprigs rosemary
6 leaves sage
canola oil

INSTRUCTIONS

1. 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 occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temp, and refrigerate. Early on the day or the night before you'd like to eat: Combine the brine, water and ice in the 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 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 the brine and rinse inside and out with cold water. Discard the brine. Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels. Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeping aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil. Roast the turkey on the lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm to 161 degrees F. A 14-16 pound bird should require a total of 2 to 2 1/12 hours of roasting. Let the turkey rest, loosely covered with foil or large mixing bowl 15 minutes before carving.

NOTES

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Roast Turkey

1 14 lb turkey frozen
1 cup kosher salt
1/2 cup brown sugar
1 gallon vegetable
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water
1 sliced red apple
1/2 sliced onion
1 stick cinnamon
1 cup water
4 sprigs rosemary
6 leaves sage
 canola oil

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Nutrition

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Serving Size: 1 Serving (4383g)
Recipe Makes: 10 Servings

Calories: 3366
Calories from Fat: 595 (18%)

Amt Per Serving		% DV

	Total Fat 66.1g	88 %
	Saturated Fat 17g	85 %
	Monounsaturated Fat 17.7g
	Polyunsanturated Fat 20.8g
Cholesterol 539.4mg		166 %
Sodium 14340.3mg		494 %
Potassium 9278.9mg		244 %
Total Carbohydrate 505.2g		149 %
	Dietary Fiber 146.3g	585 %
	Sugars, other 358.9g
Protein 250.4g		358 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3366

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