Ingredients
For the Brine
1 cup kosher salt
½ cup honey
1 gallon vegetable stock
1 Tbsp black peppercorns
½ Tbsp allspice berries
½ Tbsp fennel seeds
1 gallon ice water
Aromatics
1 onion, quartered
1 apple, quartered
1 orange quartered
4 sprigs fresh thyme
1 bunch (6-8 leaves) fresh sage
1 cup water
1 cinnamon stick
Turkey
1 (14-18 lb) turkey
8 Tbsp butter (4 melted, 4 room temperature)
Combine the ingredients for the brine, except ice water, in a stock pot over medium-high heat and bring to a boil. Stir until salt is dissolved. Cool to room temperature, then place in refrigerator to chill completely. Combine cool brine mixture with ice water in a 5 gallon bucket or large clean vessel.
Place a thawed out turkey in the brine mixture and let sit for at least 6 hours, or overnight. Turning once halfway through brining. Note: Keep bucket or vessel covered and in the refrigerator or a very cool place like the basement, or outside if the temperature is going to stay below 40 degrees but not freeze.
Remove bird from brine and rinse inside and out thoroughly. Pat dry with paper towels and place in bottom of refrigerator for 2-3 hours to let air dry. You can skip this step if pressed for time, but it provides a crisper skin.
Preheat oven to 500 degrees
In a large microwave safe measuring cup combine the apple, onion, cinnamon stick and water and heat to steep. Place bird on roasting rack in a roasting pan and add all of the aromatics to the cavity. Tuck back wings and using your fingers carefully loosen skin from the flesh without tearing. Rub softened butter underneath the skin, and then liberally coat the entire outside of the bird with melted butter.
Place turkey on bottom rack of the oven and cook for 30 minutes at 500 degrees. Make a tent to cover the breast out of tin foil and stick a probe thermometer in. Turn the oven down to 350 degrees and cook until the probe thermometer reads 160 degrees. This should typically take 2 hours or a little more.
Let turkey rest 15-30 minutes before carving.
