Roasted Turkey


  • 1 cup salt
  • 1 tbsp black pepper
  • 1 gallon heavily iced water
  • 1 1/2 tsp allspice berries
  • 1/2 cup light brown sugar
  • 1 five gallon bucket
  • 1 gallon vegetable stock
  • 1 1/2 tsp chopped candied ginger

aromatic ingredients:

  • 1 stick cinnamom
  • 6 sage leaves
  • 1/2 onion, sliced
  • 4 sprigs rosemary
  • 1 red apple, sliced and cored
  • 1 cup water
  • canola oil


2 to 3 Days Before Roasting:

  1. Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees.
  2. 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.
  3. Then remove the brine from the heat, cool to room temperature, and refrigerate.

The Day Before Roasting:

  1. Combine the brine, water and ice in the 5 gallon bucket.

  2. Place the thawed turkey (with innards removed) breast side down in the 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, turning the bird once half way through brining.

The Day of Roasting:

  1. Preheat the oven to 500 degrees.
  2. Remove the turkey from brine and rinse inside and out with cold water.
  3. Discard the brine.
  4. Place the turkey on a roasting rack inside a half sheet pan and pat dry with paper towels.
  5. Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes.
  6. Add steeped aromatics to the turkey’s cavity along with the rosemary and sage.
  7. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
  8. Roast the turkey on lowest level of the oven at 500 degrees for 30 minutes.
  9. Insert a probe thermometer into the thickest part of the breast and reduce temperature to 350 degrees.
  10. Set the thermometer to 161 degrees.
  11. Total roasting time should be about 2 to 2 1/2 hours depending on the size.
  12. Let the turkey rest, loosely covered with foil or a large mixing bowl 15 minutes
    before carving.

recipe: The Martins // photo:


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