Adapted from FoodNetwork, I picked this recipe amongst thousands of other ones I have found because it was the simplest and seemed to be really easy.
The turkey turned out to be moist and lightly scented with the aromatics. The brine flavored the turkey subtly. A perfect one for guests who had never had turkey before.
1 (14 lbs) frozen turkey
2/3 cup salt
1/2 cup brown sugar
1 gallon (16 cups) vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice
1 gallon (16 cups) iced water
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
1 tablespoon dried rosemary
1 tablespoon ground sage
Olive oil for brushing
- Combine all ingredients for brine except the iced water in a large stock pot and bring to boil. Stir to dissolve solids and remove from heat. Cool to room temperature and refrigerate till thoroughly chilled
- One day before roasting, combine the brine and ice water in a large food grade bucket or stock pot. Place thawed turkey inside, breast side down and refrigerate. Turn turkey over once half way through brining
- Heat oven on 160 degree celcius before roasting. Combine apple, onion, cinnamon stick and cup of water in a saucepan and boil for 15 minutes
- Remove the bird from brine and rinse inside out with cold water. Discard brine
- Place bird on a roasting pan, pat dry with paper towels. Add steeped aromatics to cavity. Tuck back wings and coat whole bird liberally with oil
- Cover the bird with aluminium foil and roast for 2 1/2 hours. Remove the aluminium foil and roast for another 30 minutes to brown
- The turkey is done when the thermometer gauge popped out
- Let the bird rest, loosely covered for 15 minutes before carving
- Frozen turkey comes with giblet (neck, liver, heart, gizzard). Do check BOTH cavities – neck and butt area.
- Every 5 lbs of frozen turkey needs 1 whole day to defrost in refrigerator. The turkey thawed in exactly three days time last week. Better safe than sorry, I’d say.