1C. Kosher salt 1Tbsp. Black Peppercorns
1/2 C. brown sugar 1/2 Tbsp allspice berries
1 gallon vegetable stock 1/2 Tbsp candied ginger
1 gallon ice water
Combine ingredients (except water) in a stockpot and bring to a boil. Stir to dissolve solids and remove from heat then cool to room temperature. Refrigerate until thoroughly chilled.
Refrigerate turkey in brine for 6 hours. (This year, we have an (almost) 18 pound tom and it will be spending the night in the brine in one of those XL Ziploc BigBags in the fridge in the garage.)
Heat oven to 500 degrees. Rinse brine off bird and pat dry. Roast in your pan for 30 minutes or until golden brown on the lowest rack in your oven.
Reduce heat to 350. Roast until bird reaches 161 degrees. (2- 2 .5 hours) Let the turkey rest before carving.