Cookin’ With Cathy: Roast Turkey 

Adapted from Alton Brown’s “Good Eats Roast Turkey”1 (14 – 16 pound) frozen young turkey, thawedFor the brine:1 cup kosher salt1/2 cup light brown sugar1 gallon vegetable stock1 Tbsp. black peppercorns4 quarter-sized pieces of fresh, peeled ginger1 cinnamon stick4 sprigs fresh thyme1 gallon iced waterFor the aromatics:1 onion, peeled and quartered1 carrot, cleaned and quartered1 celery stick, cleaned and quartered4 sprigs fresh thyme2 tsp. Baking soda2 Tbsp. Olive oilCombine all brine ingredients, except ice water in a large stockpot and bring to a boil. Stir to dissolve salt and sugar completely. Remove from heat and allow mixture to cool. Refrigerate until well chilled.Early on the day of cooking (or the night before), combine the brine with the iced water in a large cooler. Place thawed turkey into brine, submerging completely. Allow to soak for 6 hours or overnight in a refrigerator or cool place.Preheat oven to 425° F.Remove turkey from brine, rinse off and dry thoroughly. Rub skin all over with 2 tsp. baking powder. Rub turkey with 2 Tbsp. olive oil. Add aromatics to cavity and truss. Tuck back wings.Place turkey breast side down on a v-rack placed inside of a roasting pan.Roast on lowest rack position in oven for 30 minutes. Remove from oven, turn turkey on its side and roast for another 30 minutes.Repeat turning turkey on its second side, roasting for another 30 minutes.Remove from oven and turn turkey breast side up. Roast for an additional 20 – 30 minutes until instant read thermometer reaches 160°F in the breast and 180°F in the thigh. Allow turkey to rest for 15 minutes before carving.