1 (14 to 16 Pound) Fresh Organic Free Range Young Turkey (fresh really makes a difference)
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock OR 1 quart apple cider and 3 quarts water
1 tablespoon black peppercorns
2 teaspoons allspice berries
2 teaspoons whole cloves
1 gallon ice water (enough to submerge turkey)
1 red apple, sliced
1 small onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 fresh sage leaves
Vegetable oil
Day before Thanksgiving: combine all of the brine ingredients, except the ice water, in a large stockpot and bring it to a boil. Stir to dissolve the sugar and salt. Remove the brine from heat, cool it to room temperature, then refrigerate until thoroughly chilled.
Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place the turkey breast-side-down in the brine, cover, and refrigerate or set in cool area (like the garage if it's a cold day or a cooler filled with ice blocks if it is a warm day) for three (3) hours. Turn the turkey over and continue brining for three (3) more hours (for a total of 6 hours).
When you are ready to roast, arrange a rack on the lowest level in the oven. Preheat the oven to 500 degrees.
Combine the apple, onion, cinnamon stick, and the cup of water in a microwave-safe bowl. Microwave on high for 5 minutes.
Remove turkey from brine and rinse it inside and out with cold water. Pat the turkey dry with paper towels. Discard the brine.
Place the bird on a roasting rack inside a wide, low roasting pan (not a disposable pan). Place steeped aromatics, rosemary, and sage inside the turkey cavity. Tuck the wings under the breasts to keep the tips from burning. Liberally coat the outside of the turkey with vegetable oil.
Roast the turkey on the lowest level of the oven at 500 degrees for 30 minutes. Remove the turkey from the oven, and cover the breast with a double layer of aluminum foil. Return the turkey to the oven and lower the temperature to 350 degrees. Roast the turkey until an instant-read thermometer inserted into the thickest part of the breast (make sure not to hit bone) reads 165 degrees. A 14 to 16 pound bird should require a total of 2 to 21/2 hours of roasting. Let the turkey rest, loosely covered by the foil for 15 minutes before carving. Serves 10-12.
This recipe assumes the turkey is not stuffed. If stuffed, it will take another 30-60 minutes for the turkey to roast. Make sure stuffing is cold before placing in the turkey. Don't pack stuffing it will need room to expand.