Good Eats Roast Turkey

Instructions

1. 1

   Two to three days ahead, thaw turkey in the refrigerator or in a cooler kept at 38°F.

2. 2

   Make the brine: combine broth, salt, brown sugar, peppercorns, allspice, and candied ginger in a large stockpot. Bring to a boil, stirring to dissolve. Remove from heat, cool to room temperature, then refrigerate until chilled.

3. 3

   Combine the chilled brine with iced water in a 5-gallon cooler. Place the turkey breast-side-down in the brine, weighing it down if needed. Brine for 8-16 hours (12 hours is the sweet spot) in a cool area, turning the bird halfway through.

4. 4

   Preheat oven to 500°F with the rack on the lowest level.

5. 5

   Remove turkey from brine and rinse inside and out with cold water. Discard brine. Pat completely dry with paper towels. Place on a flat roasting rack in a half-sheet pan.

6. 6

   Microwave the apple, onion, 1 cup water, and cinnamon stick on high for 5 minutes. Add the steeped aromatics (not the liquid) to the cavity along with the rosemary and sage. Tuck wings underneath and coat skin liberally with canola oil.

7. 7

   Roast at 500°F for 30 minutes.

8. 8

   Insert a probe thermometer into the thickest part of the breast, avoiding bones. Place a foil triangle over the breast and reduce oven to 350°F. Set thermometer alarm to 155°F.

9. 9

   Continue roasting for another 90 minutes to 2 hours until target temperature is reached. Temperature is more important than timing.

10. 10

    Rest loosely covered for at least 15 minutes before carving.