To make this recipe, start thawing the turkey in the refrigerator two to three days prior to roasting. To create the brine, in a stockpot combine 1 gallon vegetable stock, 1 cup salt, 1/2 cup light brown sugar, 1 tablespoon black peppercorns, 1 1/2 teaspoons allspice berries and 1 1/2 teaspoons chopped candied ginger. Bring to a boil, and then cool the brine to room temperature. Refrigerate.
Combine the brine and 1 gallon heavily iced water. Place the turkey breast-side down in the brine, and refrigerate for eight to 16 hours, turning once. Remove the turkey, and preheat the oven to 500 F. Rinse the turkey with cold water and place on the roasting rack, and pat dry.
Combine 1 sliced red apple, 1/2 sliced onion, 1 cinnamon stick and 1 cup water, and microwave for five minutes. Add to the turkey's cavity with 4 sprigs of rosemary and 6 leaves of sage. Tuck the wings under the turkey, and coat the skin liberally with canola oil. Roast on the lowest level of the oven for 30 minutes. Reduce the heat to 350 F, and roast for 2 to 2 1/2 hours. Let rest covered for 15 minutes before carving.Learn more about Cooking