Prep Time::30 mins
Cook Time:: 6 hrs 30 mins
Additional Time::1 day
Total Time::1 day 7 hrs
Servings::12
Yield::1 20-pound turkey
Ingredients
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4 (32 ounce) containers chicken broth
1 cup apple juice (Optional)
1 cup light brown sugar
1 cup kosher salt
2 tablespoons dried sage
4 peppercorns
4 red apples, halved
5 cloves garlic, crushed
10 pounds ice cubes, or as needed
1 (20 pound) turkey whole turkey – thawed, neck and giblets removed
3 apples, cored and quartered
1 onion, cut into 8 wedges
3 cloves garlic
6 fresh sage leaves
3 tablespoons olive oil, or as needed
Directions
Gather all ingredients.
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Stir chicken broth, apple juice, brown sugar, salt, dried sage, and peppercorns together in a large stock pot; add apple halves and crushed garlic cloves. Bring the mixture just to a boil, stirring to dissolve sugar and salt. Remove from heat immediately.
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Pour enough ice into a large food-safe container to be about half full. Pour chicken broth mixture over the ice; stir to cool liquid completely and evenly.
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Gently lower turkey into the liquid with the breast facing down.
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Brine turkey 24 to 36 hours, adding ice as needed to keep the brine and turkey cold.
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Preheat oven to 500 degrees F (260 degrees C).
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Remove turkey from the brine and rinse well with cold water. Pat turkey dry with paper towels.
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Mix apple quarters, onion wedges, whole garlic cloves, and fresh sage leaves in a bowl; loosely stuff into cavity of turkey.
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Move the turkey to a shallow roasting pan. Lightly coat the turkey's skin with olive oil.
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Bake the turkey in the preheated oven until the skin on the breast of the turkey is golden brown, about 30 minutes.
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Reduce heat to 350 degrees F (175 degrees C), cover turkey with aluminum foil, and continue roasting the turkey until no longer pink at the bone and the juices run clear, about 6 hours. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (85 degrees C).
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Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
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Nutrition:
The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.
Always brine foods in a food-grade, non-reactive container such as a stainless steel or enameled stockpot, a brining bag, or a food-grade plastic bucket. Never use ordinary trash bags, plastic trash cans, or metal buckets or containers not meant for food use.