Roasted Turkey
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5 from 5 votes

Roasted Turkey

Prep Time12 hrs 30 mins
Cook Time3 hrs
Total Time15 hrs 30 mins
Course: Main
Author: Pam - For the Love of Cooking / Original recipe by Alton Brown on Food Network


  • Brine:
  • 1 cup kosher salt
  • 1/2 cup light brown sugar
  • 1 gallon vegetable stock
  • 1 tbsp black peppercorns
  • 1 1/2 tsp allspice berries
  • 1 1/2 tsp candied ginger chopped
  • 1 gallon ice cold water

  • Turkey:
  • 13 lb turkey
  • Vegetable oil
  • Freshly cracked pepper to taste
  • 1 cup of water
  • 1 red apple sliced into wedges
  • 1/2 sweet yellow onion sliced into wedges
  • 1 cinnamon stick
  • 6 sage leaves
  • 1 large sprig of rosemary


  • Thaw the turkey completely in the refrigerator for a few days before roasting.
  • Make the brine by combining the turkey stock, salt, brown sugar, black peppercorns, allspice berries, and candied ginger together in a saucepan over medium high heat.
  • Bring to a boil.
  • Stir well and set aside to cool completely.
  • Refrigerate the brine until you need to use it.
  • 12 hours prior to roasting, add 1 gallon of ice cold water to the brine; stir to mix well.
  • Remove the giblets from the turkey cavity and rinse with cold water.
  • Place the turkey, breast side down, in the brine. Use a plate to keep the turkey submerged if needed.
  • Cover the brine container with a lid and refrigerate for 12 hours.
  • Preheat the oven to 500 degrees.
  • Remove the turkey from the brine and rinse well, inside and out.
  • Pat very dry with paper towels then place on a roasting rack in a roasting tray.
  • Slather vegetable oil all over the turkey then season with freshly cracked black pepper.
  • Place the water, apple, onion, and cinnamon stick in a microwave proof bowl and cook on high for five minutes.
  • Add the steeped aromatics to the turkey cavity along with the sage leaves and the rosemary sprigs.
  • Tie the legs together with twine.
  • Place the turkey in the HOT oven for 30 minutes.
  • REDUCE the heat to 350 degrees and place a meat thermometer in the thickest part of the breast then set alarm for 161 degrees, roast for about 2½-3 hours.
  • Let the turkey rest for at least 15 minutes prior to carving. Enjoy!