Perfect Roast Turkey

Brine:

3 liters vegetable/chicken broth

1 cup kosher salt

1 tablespoon crushed dried rosemary

1 tablespoon dried sage

1 tablespoon dried thyme

2 liters ice water

Turkey:

1 red apple, sliced

1/2 onion, sliced

1 cinnamon stick

1 cup water

4 sprigs rosemary

6 leaves sage

Vegetable oil

kosher salt

ground black pepper

1. 24-48 hours before cooking: Heat the brine broth, salt and herbs until salt is dissolved. Let cool and add the ice water and submerge the turkey. Brine overnight. Rinse bird completely before cooking. 

2. Preheat the oven to 220°C. Place the turkey on a roasting rack set inside a half sheet pan and pat dry thoroughly with paper towels.

3. In a microwave-safe dish, combine the apple, onion, cinnamon stick, and 1 cup water. Microwave on high for 5 minutes. Transfer the steeped aromatics to the turkey cavity along with the rosemary and sage.

4. Tuck the wings underneath the bird and coat the skin generously with oil.

5. Roast the turkey on the lowest oven rack at 220°C for 30 minutes.

6. Reduce the oven temperature to 175°C. Loosely cover the breast with foil and continue roasting until the internal temperature reaches 68°C.

7. Remove from the oven and rest for 15 minutes before carving.