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1
Combine all brine ingredients, except ice water, in a stock pot and bring to a boil.
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2
Stir to dissolve solids, then remove from heat, cool to room temperature refrigerate until thoroughly chilled.
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3
Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5 gallon bucket.
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4
Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours.
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5
Turn turkey over once, half way through brining.
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6
A few minutes before roasting, heat oven to 500 degrees.
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7
Combine the apple, onion, cinnamon stick and cup of water in a microwave safe dish and microwave on high for 5 minutes.
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8
Remove bird from brine and rinse inside and out with cold water.
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9
Discard brine.
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10
Place bird on roasting rack inside wide, low pan and pat dry with paper towels.
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11
Add steeped aromatics to cavity along with rosemary and sage.
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12
Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.
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13
Roast on lowest level of the oven at 500F for 30 minutes.
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14
Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350u00b0F.
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15
Set thermometer alarm (if available) to 161u00b0F.
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16
A 14-16 pound bird should require a total of 2-2 1/2 hours of roasting.
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17
Let turkey rest, loosely covered for 15 minutes before carving.
