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Thanksgiving Turkey

WHAT YOU’LL NEED • a turkey • kosher salt • a lot of dark brown sugar • 1 gallon of broth (vegetable or chicken) • black peppercorns • allspice berries • candied ginger • 1 red apple, • 1 onion • 1 cinnamon stick • rosemary • leaves sage • Canola oil •stick of butter •chardonnay Plus one Brine Bag. Combine the broth, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot and bring to a boil. It’s supposed to be kind of strong and gross, like a sludge. Then remove the brine from the heat and let cool. Wash your turkey and remove alp the giblets and innards, and place breast side down in a brine bag (a giant ziploc basically) with the brine, and let it rest overnight in the fridge. The following day, preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine. Pat bird dry with paper towels. Place bird on a roasting tray breast side up. Stuff the bird with STUFFING (*video available in library*) Quarter the apple and onion and place them around the turkey. Throw in a cinnamon stick. Place one stick of butter in there, too. Distribute some fresh parsley, sage, and/or rosemary. Liberally coat the turkey with canola oil. Salt and pepper to taste. Roast the turkey on lowest rack at 500 degrees F for 30 minutes. Using a baster, collect some of the juices it has released and spray them back on the bird. Cover bird in aluminum foil. reduce the oven temperature to 350 degrees F. Continue basting every 30 mins, until the turkey has reached an internal temperature of 161 F. Use a thermometer, by sticking it into the fattest part of the breast. It takes about an hour for every 5lbs of bird, so, for example, a 15 lbs bird should take around 3hrs. Once ready, remove from oven, pan, and onto a carving tray. Let it sit for a few minutes. Remove stuffing. Carve.