Two days before you want to eat, make sure the turkey is thawed. Combine the chicken broth, salt, brown sugar, peppercorns, allspice berries, and candied chopped ginger into a stockpot on medium-high heat. Stir occasionally to dissolve the solids and bring to a boil. Remove the brine from the heat, cool to room temperature, and then refrigerate overnight. One day before you want to eat, place the turkey into a turkey oven cooking bag, with the cavity facing upwards. Place the bagged turkey into a large stockpot. Pour brine into the turkey bag, add the iced water until the turkey is covered, and seal the bag. Refrigerate overnight.
Preheat oven to 500 degrees. Line the bottom of the roasting pan with a thin layer of chicken broth. Place celery stocks, carrots and onion chunks in the bottom of the roasting pan. Place the roasting rack on top of the vegetables. Remove the turkey from the brine and rinse inside and out with cold water. Discard the brine. Place the turkey on the roasting rack and pat it dry with a paper towel. Combine the sliced Apple, sliced onion and cinnamon stick with one cup of water and microwave it on high for five minutes. Add the steeped aromatics along with the sage and rosemary into the turkey cavity. Tuck the wings underneath the turkey and liberally rub the skin with oil. Place the turkey in roasting pan into the oven and cook at 500 degrees for thirty to forty minutes until it is browned. Then transfer the turkey roasting pan onto the 350 degree roaster and cook for an additional two to two and a half hours or until it is 161 degrees. Let the turkey rest in a loosely tented foil wrap for 15 minutes before carving.
Ingredients
Directions
Two days before you want to eat, make sure the turkey is thawed. Combine the chicken broth, salt, brown sugar, peppercorns, allspice berries, and candied chopped ginger into a stockpot on medium-high heat. Stir occasionally to dissolve the solids and bring to a boil. Remove the brine from the heat, cool to room temperature, and then refrigerate overnight. One day before you want to eat, place the turkey into a turkey oven cooking bag, with the cavity facing upwards. Place the bagged turkey into a large stockpot. Pour brine into the turkey bag, add the iced water until the turkey is covered, and seal the bag. Refrigerate overnight.
Preheat oven to 500 degrees. Line the bottom of the roasting pan with a thin layer of chicken broth. Place celery stocks, carrots and onion chunks in the bottom of the roasting pan. Place the roasting rack on top of the vegetables. Remove the turkey from the brine and rinse inside and out with cold water. Discard the brine. Place the turkey on the roasting rack and pat it dry with a paper towel. Combine the sliced Apple, sliced onion and cinnamon stick with one cup of water and microwave it on high for five minutes. Add the steeped aromatics along with the sage and rosemary into the turkey cavity. Tuck the wings underneath the turkey and liberally rub the skin with oil. Place the turkey in roasting pan into the oven and cook at 500 degrees for thirty to forty minutes until it is browned. Then transfer the turkey roasting pan onto the 350 degree roaster and cook for an additional two to two and a half hours or until it is 161 degrees. Let the turkey rest in a loosely tented foil wrap for 15 minutes before carving.