Turkey Brine

2-3 days before roasting, begin thawing the turkey in the fridge. Combine the vegetable stock, salt, brown sugar, peppercorns, all spice berries and candied ginger in a large stock pot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove brine from heat, cool to room temperature and refrigerate. Early on the day or the night before you want to eat, combine the brine, water and ice in a cooler. Place the thawed turkey (with the innards removed) breast side down in brine. If necessary, weight down the bird to ensure that it is fully immersed, cover and refrigerate or set in a cool area for 8 to 16 hours, turning the bird once halfway through the brining. Preheat the oven to 500°F Remove the bird from the brine and rinse thoroughly both inside and out with cold water. Discard the brine. Pat down the turkey 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 steeped aromatics to the turkey's cavity, along with the rosemary and sage. Tuck the wings underneath the bird and coat liberally with canola oil. Roast the turkey on the lowest level of the oven at 500°F for 30 minutes. Insert a probe thermometer into the thickest part of the breast and reduce the oven temperature to 350°F. Set the thermometer alarm to 161°F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.