Ingredients
4 cartons (32 ounces each) vegetable broth1 cup kosher salt1/2 cup packed brown sugar1 tablespoon whole peppercorns1-1/2 teaspoons whole allspice1-1/2 teaspoons minced fresh gingerroot4 quarts cold water2 turkey-size oven roasting bags1 turkey (14 to 16 pounds)1 cup water1 medium apple, sliced1 small onion, sliced1 cinnamon stick (3 inches)4 fresh rosemary sprigs6 fresh sage leaves1 tablespoon canola oil1/2 teaspoon pepper
Preparation
In a stockpot, combine the first six ingredients. Bring to a boil. Cook and stir until salt and brown sugar are dissolved. Remove from the heat. Add the cold water to cool the brine to room temperature.
Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan. Refrigerate for 18-24 hours, turning occasionally.
In a microwave-safe bowl, combine the water, apple, onion and cinnamon. Microwave on high for 3-4 minutes or until apples are tender; drain water.
Drain and discard brine. Rinse turkey under cold water; pat dry. Place cooked apple mixture, rosemary and sage in turkey cavity. Skewer turkey openings; tie drumsticks together.
Place turkey breast side up on a rack in a roasting pan. Rub with oil and pepper. Bake, uncovered, at 325° for 2-3/4 to 3-1/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 15 minutes before carving; discard apple mixture and herbs.
