Alton Brown Turkey Brine Recipe !!!
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Ingredients
* 1 (14 to 16 pound) frozen young turkey
For the brine:
* 1 cup kosher salt
* 1/2 cup light brown sugar
* 1 gallon vegetable stock
* 1 tablespoon black peppercorns
* 1 1/2 teaspoons allspice berries
* 1 1/2 teaspoons chopped candied ginger
* 1 gallon heavily iced water
For the aromatics:
* 1 red apple, sliced
* 1/2 onion, sliced
* 1 cinnamon stick
* 1 cup water
* 4 sprigs rosemary
* 6 leaves sage
* Canola oil
Directions
2 to 3 days before roasting: 
Start by thawing the turkey in the refrigerator at 38 degrees F.
Mix the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large vessel and cook them on a medium-high heat. Keep stirring occasionally to dissolve the solids and bring it to boil. After some time, remove the brine from the heat and allow it to cool at the room temperature, and refrigerate.
The night before you plan to make your turkey, add the brine, water and ice in the 5-gallon bucket and place the thawed turkey with innards removed, breast side down in brine. With the turkey immersed completely in the brine, cover, and refrigerate for about 8 to 16 hours flipping the bird once half way through that period.
Following this, take the bird from the brine and rinse with cold water, inside and out. Dispose the brine, as it no more needed. Start with preheating the oven to 500 degrees F. Position the bird on roasting rack inside a pan and dry it by patting with paper towels.
Mix apple, onion, cinnamon stick, and 1 cup of water in a microwave dish and microwave on high for nearly 5 minutes. Stuff steeped aromatics to the turkey’s cavity along with the rosemary and sage. Push the wings underneath the bird and coat the skin generously with canola oil.
Start roasting the turkey on lowest level of the oven at 500 degrees F for half an hour then reduce the oven temperature to 350 degrees F. Relatively mid sized bird would need a total of 2 hours of roasting. Let turkey rest, loosely covered with foil for 15 minutes before carving.
Eat and Enjoy!
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