Perfect Roast Turkey

Brine:

1 gallon vegetable broth

1 cup sea salt

1 tablespoon crushed dried rosemary

1 tablespoon dried sage

1 tablespoon dried thyme

1 gallon ice water

Brine overnight. Rinse bird completely before cooking. 

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

Preheat the oven to 220 C. Place the bird on roasting rack inside a 

half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a 

microwave safe dish and microwave on high for 5 minutes. Add 

steeped aromatics to the turkey's cavity along with the rosemary 

and sage. Tuck the wings underneath the bird and coat the skin 

liberally with oil.

Roast the turkey on lowest level of the oven at 220 degrees C for 30 

minutes. Reduce the oven temperature to 175 C. Cover the breast with 

tin foil. Cook until temperature of meat is 68 C. Let the turkey rest, 

for 15 minutes before carving.