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15Ingredients
85Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 16 lb. young turkey
- 1 gal. vegetable broth (homemade or canned)
- 1 cup kosher salt
- 1/2 cup packed brown sugar (light or dark)
- 1 Tbsp. black peppercorns
- 1 1/2 tsp. allspice berries
- 1 1/2 tsp. candied ginger (chopped)
- 1 gal. water (iced)
- 1 red apple (quartered)
- 1/2 onion (quartered)
- 1 cinnamon stick
- 1 cup water
- 4 sprigs rosemary
- 6 leaves sage
- canola oil
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Reviews(2)
Libby 5 years ago
I’ve made this for a few years now. The bird is always moist and delicious, but make sure to really dry it to get that crispy skin. I’m adding 18 hours of (refrigerated) air drying in between the brine and the roast!
Maj Khan 5 years ago
I've used this recipe for a few years now. The hardest part has been finding a vessel for turkeys bigger in size. Most bringing bags will only hold a 22# bird. We've got a huge family and usually cook 2 to 3 birds at about 26#'s each.
Besides that issue, with a significant amount of ingenuity, we've made it work. The turkeys come out fantastic. Even with 3 birds there's rarely enough leftovers for a sandwich. The rare time we've had enough, the sandwich was fantastic.