- 4 lt vegetable broth
- 1 cup kosher salt
- ¾ cup dark brown sugar
- 1 ginger root, sliced into 2" pieces, unpeeled
- 6 garlic cloves, crushed
- Peel from 2 whole oranges
- Peel from 2 whole lemons
- 4 sprigs rosemary (or 2 tablespoons), chopped
- 1 tablespoon whole peppercorns
- 4 bay leaves
- 4lt ice water
- 1 turkey (4-6 kg)
- Cooking oil of your choice (we used Lodge seasoning spray, which is canola oil)
- Cast iron trivet
- Aluminum foil
- In a large stock pot combine all ingredients except ice water and simmer, stirring occasionally, until salt and sugar are completely dissolved, about 10 minutes.
- Remove from heat and cool in refrigerator until ready to use.
- Mix brine and ice water in a large cooler. Truss the turkey legs and place turkey in the cooler, making sure it is completely submerged. You may need to place a bowl on top of the turkey to weigh it down.
- Close cooler lid and brine turkey for 4-24 hours, flipping halfway through the process.
- Remove from brine and rinse with cold water. Discard the brine. Pat the turkey dry with paper towels.
- Adjust oven rack to lowest position. Preheat oven to 260°C. Spray inside of wok with cooking oil.
- Place oiled cast iron trivet inside of the wok. If you don't have a trivet, loosely fold a large piece of aluminum foil into a 15 cm square, about 2.5 cm thick, and place it in the bottom of the wok.
- Place turkey in the wok, breast side up. Spray turkey with cooking oil and roast for 30 minutes.
- Cover bird with foil and lower oven to 180°C. Cook until the internal temperature reaches 74°C, about 2-4 hours depending on the size of the bird.
- Let turkey rest, covered loosely in foil, for 15-30 minutes before carving.