Tutti Frutti Turkey Soak

Ingredients

• 9 (14 ounce) cans vegetable broth
• 1 ½ cups chopped candied ginger
• 1 ½ cups dried cherries
• 4 ounces dried pears
• 4 ounces dried apples
• 2 ½ cups brown sugar
• 1 cup kosher salt
• 2 tablespoons whole peppercorns
• 1 teaspoon whole allspice berries
• 3 cinnamon sticks
• 5 leaves fresh sage
• 1 gallon ice water
• 1 (15 pound) frozen whole turkey, unthawed
• 1 white onion, quartered
• 1 red apple, cored and quartered
• 1 sprig fresh rosemary, or to taste
• 1 leaf fresh sage, or to taste
• 3 cups water, or amount to cover
• 1 tablespoon vegetable oil, or as needed

Step 1

Combin the vegetable broth, candied ginger, dried cherries, pears, apples, brown sugar, kosher salt, peppercorns, allspice berries, cinnamon sticks, and sage leaves in a large pot. Stir everything together until the sugar and salt dissolve, then bring it to a boil. Lower the heat and let it simmer gently for about an hour, stirring now and then.

Step 2

Once the brine has cooked, take it off the heat and add ice water to cool it down quickly. Give it a good stir so the ice melts completely, then pop it in the fridge until it’s nice and cold—at least a couple of hours.

Step 3

Place your still-frozen turkey into the chilled brine, making sure it’s fully submerged, and keep it in the fridge for three days. Don’t forget to flip the turkey over halfway through on day two to help it soak evenly.

Step 4

On the day you’re ready to cook, heat your oven to 350°F (175°C). Take the turkey out of the brine and set it in a roasting pan. Toss the brine—no need to keep it.

Step 5

Stuff the turkey cavity with a mix of chopped onion, red apple, a sprig of rosemary, a couple of cinnamon sticks, and a sage leaf. To soften these up and release their flavors, put them in a microwave-safe container, cover with water, and heat on high for about five minutes. Pour this hot mixture right into the turkey.

Step 6

Rub the turkey skin all over with vegetable oil, then roast it in the oven for 4 to 4 and a half hours. You’re aiming for a beautiful golden brown color, and when you check the thickest part of the thigh with a meat thermometer, it should read 165°F (75°C). Once it hits that temp, it’s ready to carve and enjoy!