COOK: 2 hr 30 min
YIELDS:10 to 12 servings
- 1 (14 to 16 #) young turkey (Thawed and innards removed) BRINE
- 1 cup kosher salt
- 1/2 cup light brown sugar
- 3 tbsp The Spice Coach® Poultry Blend
- 1 gallon vegetable stock
- 8 Pounds of ice
1 – Combine the vegetable stock, salt, brown sugar, and Herb Citrus spice in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil.
2 – Remove the brine from the heat, cool to room temperature, and refrigerate.
3 – Early on the night before Combine the brine and ice in a container big enough to hold the brine and turkey. Place the thawed turkey breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate for 8 to 16 hours, turning the bird once halfway through brining.
4-Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
5-Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
6-Tuck the wings underneath the bird and coat the skin liberally with canola oil and cover with The Spice Coach® Grill Master Finishing Spice inside and out.
7-Roast the turkey on the lowest level of the oven at 500 degrees F for 30 minutes.
8-Insert a probe thermometer into the thickest part of the breast and reduce the oven temperature to 155 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16-pound bird should require a total of 2 to 2 1/2 hours of roasting.
9- Remove Turkey from the oven. Let the turkey rest, loosely covered with foil for 15 minutes before carving.
2 – Remove the brine from the heat, cool to room temperature, and refrigerate.
3 – Early on the night before Combine the brine and ice in a container big enough to hold the brine and turkey. Place the thawed turkey breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate for 8 to 16 hours, turning the bird once halfway through brining.
4-Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
5-Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
6-Tuck the wings underneath the bird and coat the skin liberally with canola oil and cover with The Spice Coach® Grill Master Finishing Spice inside and out.
7-Roast the turkey on the lowest level of the oven at 500 degrees F for 30 minutes.
8-Insert a probe thermometer into the thickest part of the breast and reduce the oven temperature to 155 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16-pound bird should require a total of 2 to 2 1/2 hours of roasting.
9- Remove Turkey from the oven. Let the turkey rest, loosely covered with foil for 15 minutes before carving.