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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.
