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

To make the turkey brine: Combine the broth, salt, sugar, peppercorns, allspice, and finger in a large stockpot and bring to a boil 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 the 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 it as an ottoman. Target bring time: 12 hours; flip the bird once about halfway through.

Step 4

On roasting day: Heat the oven to 500°F. Remove the bird from the brine and rinse inside and out. Discard brine.

Step 5

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

Step 6

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 7

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

Step 8

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

Step 9

Roast until the thermometer registers 155°F, about 2½ hours.