Good Eats Roast Turkey Recipe
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1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water
For the aromatics:
Begin thawing the turkey within the refrigerator maybe in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in the large stockpot over medium-high heat. Stir occasionally to dissolve solids and carry to a boil. Then eliminate the brine through the heat, cool to room temperature, and refrigerate.
Early marriage ceremony or the night before you would like to eat:
Combine the brine, water and ice inside the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh on the bird to guarantee it is fully immersed, cover, and refrigerate or emerge cool area for 8 to 16 hours, turning the bird once midway through brining.
Preheat the oven to 500 degrees F. Remove the bird from brine and rinse in and out with cold water. Discard the brine.
Place the bird on roasting rack in a very half sheet pan and pat dry with paper towels.
Combine the apple, onion, cinnamon stick, and 1 cup of water in the microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics on the turkey's cavity together with the rosemary and sage. Tuck the wings under the bird and coat skin liberally with canola oil.
Roast the turkey on lowest level in the oven at 500 degrees F for half-hour. Insert a probe thermometer into thickest part from the breast reducing the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should have to have a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or even a large mixing bowl for fifteen minutes before carving.
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