Ingredients
- 1 5-gallon bucket and ice
- 1 cup kosher salt
- 1/2 cup light brown sugar
- 1 gallon (4 quarts) vegetable stock
- 1 tablespoon black peppercorns
- 1 1/2 teaspoons allspice berries
- 1 1/2 teaspoons chopped candied ginger
- 1 gallon cold water
- Salt and pepper
- 2 teaspoons baking powder
- 3 teaspoons high temperature oil (avocado, soybean, etc.)
Directions
- 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. Remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day of, or the night before you’d like to eat:
- Prepare the turkey: Remove innards, separate breast skin from meat with your hands, cut around ankles to expose tendons, and remove wishbone. Remove any remaining pinfeathers.
- Combine the brine, water, and ice in a 5-gallon bucket. Place the thawed turkey, 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.
On the day of:
- Move oven racks, and preheat the oven to 350 degrees.
- Remove the bird from brine, drain and discard the remaining brine. Remove any errant allspice berries/peppercorns that may have stuck to the skin, or caught between the breast skin and meat.
- Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
- Salt and pepper the inside cavity of the bird.
- Stuff with stuffing or aromatics of your choice, and truss the turkey. If the breast skin is pulling away from the lower cavity, make a few small holes and use the trussing twine to tie the skin down toward the legs.
- Combine baking powder and oil in a small bowl. With a brush, coat the skin of the bird. This helps with browning. Use a bit more on the breasts.
- Roast the turkey until the innermost meat measures at 165 degrees. Example roast times are listed below, but check your temperature about an hour beforehand:
- 8 to 12 pounds: 3 to 3½ hours
- 12 to 14 pounds: 3½ to 4 hours
- 14 to 18 pounds: 4 to 4¼ hours
Remove turkey from the oven, and allow to cool on the counter for 30-45 minutes. If still warm at this point, move to a large grooved cutting board, and lightly tent with foil. Save drippings for gravy, and carve when ready.
Note
- This recipe is for a 14-16 lb turkey, but can also be used for a smaller bird.