Braden Family Cookbook
(14 -16 pound) frozen young turkey
all brine ingredients, except ice water, in a stock pot and bring to a boil.
Stir to dissolve solids, then remove from heat, cool to room temperature
refrigerate until thoroughly chilled. Early on the day of cooking, (or late the
night before) combine the brine and ice water in a clean 5 gallon bucket. Place
thawed turkey breast side down in brine, cover, and refrigerate or set in cool
area (like a basement) for 6 hours. Turn turkey over once, half way through
few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion,
cinnamon stick and cup of water in a microwave safe dish and microwave on high
for 5 minutes.
bird from brine and rinse inside and out with cold water. Discard brine. Place
bird on roasting rack inside wide, low pan and pat dry with paper towels. Add
steeped aromatics to cavity along with rosemary and sage. Tuck back wings and
coat whole bird liberally with canola (or other neutral) oil. Place rack on the
lowest level of the oven and roast turkey at 500 degrees F for 30 minutes.
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 350 degrees. Set thermometer alarm (if available) to 161 degrees.
A 14-16 pound bird should require a total of 2 to 2 ½ hours of roasting. Let
turkey rest, loosely covered for 15 minutes before carving.
10 to 12 servings