Perfect Juicy Roast Turkey

The night before roasting, combine the Kosher salt, brown sugar, chicken broth, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve the solids and bring to a boil. Then, let the mixture cool to room temperature before refrigerating. Brining ensures a moist and flavorful turkey.

Early on the day of cooking, combine the brine and iced water in a clean 5 gallon bucket. Place the thawed turkey (innards removed) into the bucket with the breast side down.

Refrigerate or set in a cool area for 6 hours, rotating the turkey halfway through brining.

Preheat the oven to 500°F (260°C). Prepare a roasting pan with rack, making sure it's sturdy enough to hold your turkey.

Thoroughly rinse the turkey under cold water, then pat dry with paper towels.

Stuff the turkey with apple and onion slices, cinnamon stick, and a cup of water. This not only adds flavor to the turkey but also helps keep it moist.

Lay rosemary and sage leaves under the skin on the breasts for added aroma and flavor.

Brush the turkey with canola oil. The oil contributes to the perfectly crisp and beautifully browned skin.

Roast the turkey in the preheated oven for around 30 minutes.

Reduce the heat to 350°F (175°C), cover the bird with a double layer of aluminum foil, and roast for another 2 to 2 1/2 hours, basting occasionally with the pan juices. Be mindful that continuous basting is essential to getting a juicy roast.

To ensure the turkey is perfectly cooked, use a probe thermometer inserted into the thickest part of the thigh. It should read 165°F (74°C).

Allow the turkey to rest, covered with a fresh aluminum foil for 15 minutes before carving.