Thanksgiving Turkey

You will need:
1 14-16 lb turkey

For the Brine:
1 c salt
1/2 c light brown sugar
1 gallon vegetable stock
1 T black peppercorns
1 1/2 tsp allspice berries
1 1/2 tsp chopped candied ginger
1 gallon heavily iced water

For the Aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 c water
4 sprigs rosemary
6 leaves sage
canola oil

Two or Three days before:
Put turkey in fridge to thaw.

The day before:
Combine veg. stock, salt, brown sugar, peppercorns, allspice berries, and ginger over med-high heat. Stir occasionally to dissolve solids, and bring to a boil. Remove brine from heat, and let cool to room temperature. Then refrigerate.

The night before:
Combine brine, water, and ice in a 5 gallon bucket. Place thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down to make sure its fully immersed. Cover and refrigerate or put in cool area for 8 - 16 hours, turning once half way through.

The day of:
Preheat oven to 500 degrees. Remove bird from brine and rinse inside and out with cold water. Discard brine.
Place bird on roasting rack inside a half sheet pan and pat dry with paper towel.
Combine apple, onion, cinnamon stick, and 1 c water, and microwave for 5 minutes. Add to turkey's cavity along with rosemary and sage. Tuck wings underneath bird and coat liberally with canola oil.
Roast turkey on lowest level of oven at 500 degrees for 30 minutes. Insert thermometer into thickest part of breast, and reduce oven temp to 350. Set thermometer alarm to 161 degrees F. A 14-16 lb bird should require 2 - 2 1/2 hours of roasting. Remove from oven and let rest, loosely covered with foil for 15 minutes before carving.