Add all of the ingredients to a very large stockpot and bring to a boil. After it has reached a rolling boil you can remove the stockpot from the heat. Let the water return to room temperature. Strain to remove pickling spices and garlic. Add your turkey to the cooled water. Place the stockpot in the refrigerator to brine overnight (or up to 24 hours). Remove the turkey from the brining mixture one hour prior to cooking and allow to air dry.
Stuff cavity with chopped apples, thyme, and onion.
Roast turkey with the breast side down for the first half of overall cooking time, invert for second half.
Sear turkey at 500°F for 20 minutes. Then lower the oven temperature to 325°F for remaining cooking time.
Cook to an internal temperature of 180°F degrees.
For every hour the turkey was in the oven – it must rest for 15 minutes before carving. Example: If the turkey was roasting for 2 1/2 hour – you must let the turkey rest for approximately 40 minutes before carving.
- 1 gallon of water
- 1 cup of Kosher salt
- 1/2 cup sugar
- 2 Tablespoons of pickling spice
- 3 cloves of garlic, crushed