Holidailies Recipe Swap: The Turkey

I made this turkey for Thanksgiving for the past two years... and have had a lot of email & comment questions about it...

So, as a response to a Holidailies prompt, here's the recipe for the turkey. This is based upon the recipe from Alton Brown's Good Eats. I highly recommend it-- you'll get an exceptionally juicy turkey-- even when it's a few days old and has been in the fridge!

15-20 lbs turkey
1 gallon vegetable stock
1 gallon water
1/2 cup brown sugar
1 cup kosher salt
Peel of one navel orange.
1 tablespoon whole allspice
1 tablespoon whole black peppercorns
1 tablespoon ground cinnamon
1 tablespoon dried thyme
Canola oil
One can chicken broth (optional)
1 large red apple, quartered
2 medium white onions, quartered
2 cinnamon sticks
2 sprigs of rosemary
2 sprigs fresh thyme (optional)

In a large pot stir together the stock, water, brown sugar, salt, all spice, black pepper, cinnamon, orange peel, and thyme. Bring to a boil, turn to medium heat and let simmer for 5 minutes. Remove from heat and cool completely. (this will take a while-- give yourself at least 3 hours before the next step).

Place the turkey in a clean 5 gallon bucket and pour the brine over it. Cover and let sit over night. Flip the turkey in the morning, a few hours before cooking. Remove it from the brine, rinse it gently to remove any excess salt, pat dry and place it in its baking pan. Rub the entire bird liberally with canola oil.

In a small microwave-safe bowl, place the red, onions, cinnamon sticks, and rosemary (and/or fresh thyme). Sprinkle with about 1/4 cup water and microwave on high for 7 minutes.

Place the apple, onions, cinnamon sticks, and thyme or rosemary inside the turkey cavity. If desired. place a long stalk of rosemary resting along each leg for additional flavor.

Preheat oven to 500F. Roast the turkey for 30 minutes until it gets a golden brown color. Turn heat down to 350F. Tent a piece of tin foil over the breast of the turkey. Add can of chicken broth to the bottom of the roasting pan (for help making gravy from drippings). Bake for 2 1/2-3 hours more or until the turkey has reached an internal temperature of 161F.

Remove turkey form the oven and allow to sit for 20 minutes or so before carving.