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2 to 3 days before roasting- Begin thawing the turkey in the
refrigerator or in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns,
allspice berries, and candied ginger in a large stockpot over
medium-high heat. Stir occasionally to dissolve solids and bring
to a boil. Then remove the brine from the heat, cool to room
temperature, and refrigerate.
Early on the day or the night before 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. Of
necessary, weight down the bird to ensure it is fully immersed,
cover, and refrigerate or set in cool area for 8 to 16 hours,
turning the bird once half way through brining.
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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 canola oil.
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