About the Recipe
1 turkey, 14 to 19 lb.
1 gallon of iced water
1 cup kosher salt
1 cup golden brown sugar (lakanto)
1 gallon vegetable stock
10 sprigs of thyme
10 garlic cloves
1 tablespoon black peppercorns
1 1/2 tablespoon candied ginger
Two days before its time to roast, thaw the turkey in your refrigerator or you can thaw it in a cooler at 38 degrees F.
Next, combine the vegetable stock, salt, thyme, golden sugar, peppercorns, garlic, and candied ginger in a large stockpot over medium-high heat. Making sure to stir occasionally to dissolve the solids and bring to a boil. Next remove the brine from the heat, cool to room temperature, and refrigerate.
The night before or early on the day you'd like to eat: Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, make sure you turn the turkey one time at thr half way point of the brining process.
Preheat the oven to 500 degrees F. Remove the turkey from brine. Discard the brine.
Place the turkey on a roasting rack inside a half sheet pan and pat dry with paper towels.
Liberally coat the skin with canola oil OR olive oil.
Roast on the lowest level of the oven at 500 degrees F for 30 minutes. Then reduce the temperature to 350 degrees F.
A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.