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THE DAY BEFORE:.
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Combine all brine ingredients in a non-reactive pot.
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Bring mixture to a boil, stirring to dissolve solids, then remove from heat.
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Allow brine to cool completly.
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Rinse the turkey under cool running water, inside and out (remove giblets from body cavity).
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Pat the turdey dry with paper towels, then immerse turkey in cooled brine.
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Cover and refrigerate for 8-24 hours.
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24 hours is better.
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Be sure container fro brining turkey is non-reactive (enamel, glass, stainless steel, plastic ice chest, etc.
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), I use a 5 gallon bucket lined with a plastic trash bag.
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The turkey should be completly submerged in liquid.
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Place a weight on top of bird if necessary to keep it submerged.
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if the climate is cool enough just set it in the garage overnight, otherwise use the fridge or an ice chest.
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THE DAY OF:.
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Preheat oven to 500 degrees F.
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Combine the apple, onion, cinnamon stick, orage zest and water in a microwave safe dish and microwave on high for 5 minutes.
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(or steep in boiling water).
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Remove turkey from brine and rinse inside and out with cold water.
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Discard brine.
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Place bird on a roasting rack, breast up, inside a wide low pan and pat dry with paper towels.
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Add steeped aromatics along with rosemary sprigs and sage leaves to the body cavity.
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Tuck back the wings and coat whole bird liberally with canola oil.
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Roast on lowest lever of the oven at 500 degrees F. for 30 minutes.
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(give the turkey a half turn after 15 minutes so it browns evenly).
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Remove from oven and cover breast with a double triangle of aluminum foil, insert a probe thermometer into the thickest part of the breast.
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Reduce overn temperature to 350 degrees F. and return turkey to oven.
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Cook turkey to 165 degrees F., remove from oven and let rest, loosely covered with foil, for 15 minutes before carving.
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And don't forget to check the temperature carry over.
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This recipe is enough to brine a 25 lb.
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turkey.
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A 13-16 lb.
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bird should cook in about 2 to 2-1/2 hours.
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A 22 lb.
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bird takes about 3 hours.
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You may want to use less salt in the brine for smaller bird (1-1/4 to 1-1/2 cups).
