Roasted Turkey

Name: Roasted Turkey
Prep time: 12 h 30 min
Cook time: 3 h
Total time: 15 h 30 min
Yield: 5 serving
Ingredients: 1 cup kosher salt; ½ cup light brown sugar; 1 gallon of vegetable stock; 1 tbsp black peppercorns; 1 ½ tsp allspice berries; 1 ½ tsp candied ginger; 1 gallon of ice-cold water; 13 lb turkey; vegetable oil; freshly cracked pepper; 1 cup of water; 1 red apple; ½ sweet yellow onion; 1 cinnamon stick; 6 sage leaves; 1 large sprig of rosemary

User Reviews

5.0

15 reviews

Excellent

Prep Time
12 hrs 30 mins
Cook Time
3 hrs
Total Time
15 hrs 30 mins
Servings
5
Course
Main Course
Cuisine
American

Roasted Turkey

Bella David

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

Brine:

1 cup kosher salt
½ cup light brown sugar
1 gallon of vegetable stock
1 tbsp black peppercorns
1 ½ tsp allspice berries
1 ½ tsp candied ginger chopped
1 gallon of ice-cold water

Turkey:

13 lb turkey
vegetable oil
freshly cracked pepper to taste
1 cup of water
1 red apple sliced into wedges
½ sweet yellow onion sliced into wedges
1 cinnamon stick
6 sage leaves
1 large sprig of rosemary

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Instructions

Thaw the turkey completely in the refrigerator for a few days before roasting.
Make the brine by combining the turkey stock, salt, brown sugar, black peppercorns, allspice berries, and candied ginger together in a saucepan over medium-high heat.
Bring to a boil. Stir well and set aside to cool completely.
Refrigerate the brine until you need to use it.
12 hours prior to roasting, add 1 gallon of ice-cold water to the brine; stir to mix well.
Remove the giblets from the turkey cavity and rinse it with cold water.
Place the turkey, breast side down, in the brine. Use a plate to keep the turkey submerged if needed.
Cover the brine container with a lid and refrigerate for 12 hours.
Roast the turkey by preheating the oven to 500 degrees.
Remove the turkey from the brine and rinse well, inside and out.
Pat very dry with paper towels then place it on a roasting rack in a roasting pan.
Slather vegetable oil all over the turkey then season with freshly cracked black pepper.
Place the water, apple, onion, and cinnamon stick in a microwave-proof bowl and cook on high for five minutes.
Add the steeped aromatics to the turkey cavity along with the sage leaves and the rosemary sprigs.
Tie the legs together with twine.
Place the turkey in the HOT oven for 30 minutes.
REDUCE heat to 350 degrees and place a meat thermometer in the thickest part of the breast then set alarm for 161 degrees, and roast for about 2½-3 hours.
Let the turkey rest for at least 15 minutes prior to carving. Enjoy!