Alton Brown's Turkey Brine

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   Directions 2 to 3 days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F. Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat.

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   Stir occasionally to dissolve solids and bring to a boil.

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   Then remove the brine from the heat, cool to room temperature, and refrigerate.

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   The night before you'd like to eat: Combine the brine, water and ice in the 5-gallon bucket.

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   Place the thawed turkey (with innards removed) breast side down in brine.

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   If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once halfway through brining.

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   Preheat the oven to 500F.

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   Remove the bird from brine and rinse inside and out with cold water.

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   Discard the brine.

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    Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

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    Tuck the wings underneath the bird and coat the skin liberally with canola oil.

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    Roast the turkey on lowest level of the oven at 500F for 30 minutes.

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    Note that the skin will brown during this part.

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    If it appears that it is browning too fast or is brown enough, loosely cover those parts with foil for the remander of the cooking time.

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    Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350F.

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    Loosely cover the legs and breast with foil if you haven't already.

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    Set the thermometer alarm (if available) to 161F.

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    A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting.

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    Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

* Per serving · 4 servings · Values may vary.