A flavorful and juicy turkey recipe, perfect for holiday gatherings.
Prepare the brine by combining the kosher salt, brown sugar, black peppercorns, allspice berries, candied ginger, and water in a large stockpot. Heat until the salt and sugar dissolve, then cool to room temperature.
Cooling the brine completely is crucial to avoid partially cooking the turkey.
Place the turkey in a 5-gallon bucket and pour the brine over it. Add enough water to fully submerge the turkey. Refrigerate for 12-16 hours.
Ensure the turkey is fully submerged by placing a weight on top if necessary.
Preheat the oven to 500°F. Remove the turkey from the brine, rinse it thoroughly, and pat it dry with paper towels.
Drying the turkey ensures a crispy skin during roasting.
Prepare the aromatics by microwaving the apple, onion, cinnamon stick, and water in a microwave-safe dish for 5 minutes. Stuff the turkey cavity with the microwaved aromatics, rosemary, and sage.
Microwaving the aromatics releases their flavors, enhancing the turkey's aroma.
Place the turkey on a roasting pan rack and coat it with canola oil. Roast at 500°F for 30 minutes, then reduce the oven temperature to 350°F. Insert a meat thermometer into the thickest part of the breast and roast until it reaches 161°F.
Cover the turkey breast with foil if it browns too quickly.
Let the turkey rest for 15 minutes before carving. Serve and enjoy your flavorful herb-infused turkey.
Resting allows the juices to redistribute, keeping the meat moist.
