Step 1

Two to three days before roasting, thaw the turkey in the refrigerator or in a cooler kept at 38°F tops.

Step 2

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir until the salt and sugar dissolve. Remove from the heat. Cool to room temperature, then refrigerate the brine.

Step 3

The eve before roasting, combine the brine and iced water in a cooler. Place the thawed turkey (guts, neck, and whatnot removed) breast side down in the brine. Seal up the cooler and use is as an ottoman.

Step 4

Target brine time: 12 hours; flip the bird once about halfway through.

Step 5

Roasting day: Heat the oven to 500°F.

Step 6

Remove the bird from the brine and rinse inside and out. Discard brine.

Step 7

Place the bird on a roasting rack and place inside a roasting pan. Pat the bird dry (inside and out) with paper towels.

Step 8

Combine the apple, onion, cinnamon, and water in a microwave-safe bowl. Microwave on high for 5 minutes. Add to the turkey's cavity, along with the rosemary and sage. Truss, if you like.

Step 9

Lightly coat the bird with canola oil. Roast the bird on the lowest rack of the oven for 30 minutes.

Step 10

Insert a probe thermometer into the thickest part of the breast and reduce the oven temperature to 350°F.

Step 11

Roast until the thermometer registers 155°F, about 2 1/2 hours.

Step 12

Remove from the oven, cover loosely with aluminum foil, and let rest for at least 15 minutes before carving.