Scott's Favorite Turkey Recipe

For a 14 to 16 pound turkey:

For Brine:

1 cup salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
½ tablespoon of allspice
1/2 tablespoon fresh ginger (optional)
1 gallon iced water

For aromatics inside the turkey:

1 red apple sliced
1/2 onion sliced
Cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
6 leaves basil (optional)

A few minutes before roasting, heat oven to 500 degrees. Combine apple, onion, cinnamon stick and cup of water in microwave safe dish and microwave on high for 5 minutes.

Combine all ingredients for brine except water in a stockpot and boil. Stir to dissolve solids. Cool and refrigerate until thoroughly chilled.

Early on day of cooking or the night before, combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate for 6 hours. Turn turkey over once half way through brining.

Remove bird from brine and rinse inside and out with cold water. Discard brine.

Pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird with canola oil.

Roast at 500 degrees for 30 minutes, then reduce heat to 350 and cover breast with double aluminum foil. Cook to 160 degrees (about 2-2.5 hours). Let it rest for 15 minutes before carving.