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1
Two to three days before roasting, thaw the turkey in the refrigerator or in a cooler kept at 38u00b0F tops.
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2
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir until the salt and sugar dissolve. Remove from the heat. Cool to room temperature, then refrigerate the brine.
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3
The eve before roasting, combine the brine and iced water in a cooler. Place the thawed turkey (guts, neck, and whatnot removed) breast side down in the brine. Seal up the cooler and use is as an ottoman.
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4
12 hours; flip the bird once about halfway through.
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5
Roasting day: Heat the oven to 500u00b0F.
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6
Remove the bird from the brine and rinse inside and out. Discard brine.
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7
Place the bird on a roasting rack and place inside a roasting pan. Pat the bird dry (inside and out) with paper towels.
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8
Combine the apple, onion, cinnamon, and water in a microwave-safe bowl. Microwave on high for 5 minutes. Add to the turkey's cavity, along with the rosemary and sage. Truss, if you like.
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9
Lightly coat the bird with canola oil. Roast the bird on the lowest rack of the oven for 30 minutes.
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10
Insert a probe thermometer into the thickest part of the breast and reduce the oven temperature to 350u00b0F.
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11
Roast until the thermometer registers 155u00b0F, about 2 1/2 hours.
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12
Remove from the oven, cover loosely with aluminum foil, and let rest for at least 15 minutes before carving.
