Ingredients
32ozchicken broth(4 containers)
1cupapple juice
1cuplight brown sugar
1cupkosher salt
2tbspdried sage
4peppercorns
4red appleshalved
5clovesgarliccrushed
10lbsice cubesor as needed
1wholeturkeyabout 20 lbs, thawed, neck and giblets removed
3applescored and quartered
1onioncut into 8 wedges
3clovesgarlic
6sage leavesfresh
3tbspolive oilor as needed
Preparation
Stir chicken broth, apple juice, brown sugar, salt, dried sage, and peppercorns together in a large stockpot.
Add apple halves and crushed garlic cloves. Bring the mixture just to a boil, stirring to dissolve sugar and salt. Remove from heat immediately.
Pour enough ice into a large food-safe container to about half-full. Pour chicken broth mixture over the ice, then stir to cool liquid completely and evenly.
Gently lower turkey into the liquid with the breast facing down.
Brine turkey for 24 to 36 hours, adding ice as needed to keep the brine and turkey cold.
Preheat oven to 500 degrees F.
Remove turkey from the brine and rinse well with cold water. Pat turkey dry with paper towels.
Mix apple quarters, onion wedges, whole garlic cloves, and fresh sage leaves in a bowl. Loosely stuff into cavity of turkey.
Move the turkey to a shallow roasting pan. Lightly coat the turkey’s skin with olive oil.
Bake the turkey in the preheated oven for about 30 minutes, or until the skin on the breast of the turkey is golden brown.
Reduce heat to 350 degrees F, then cover turkey with aluminum foil, and continue roasting for about 6 hours, until the turkey is no longer pink at the bone and the juices run clear.
Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 to 15 minutes before slicing.
Serve and enjoy for Thanksgiving dinner.
