Roast Chicken

5 lb chicken
1 cup kosher salt (We used about 1/2 a cup, it wasn't enough)
1/4 cup light brown sugar
1/2 gallon (64 oz) vegetable stock
1/2 tablespoon black peppercorns
3/4 teaspoons allspice berries
3/4 teaspoons chopped candied/crystalized ginger
1/2 gallon heavily iced water (enough to fill to half the pot)

The Day Before
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

6 hours prior

1. Add cold water to the brine and mix to combine.  
2. Remove the giblets from the chicken and rinse.
3. Place the chicken, breast side down, in the brine and place in the fridge for 6 hours, turning halfway through.
4. Remove the bird from brine and rinse inside and out with cold water. Discard the brine. 
5. Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels. 
6. Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. 
7. Rub the bird with canola oil
8. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. 
9. Create a breast shield out of aluminum foil, coat with canola oil, and fit onto the breast.  (7 min in video).  Take off the shield.
10. Insert a probe thermometer into thickest part of the breast.  Set the alarm temperature for 161 degree and the timer for 30 minutes.
11. Roast the chicken on lowest level of the oven at 500 degrees F for 30 minutes.
12. Put on the breast shield and reduce the oven temperature to 350 degrees F. 
13. Add the sweet potatoes
14.  Wait for the alarm to go off (1 hour)
15. Let the chicken rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving. 

Comments

This is really good!  However, I've tried a combo zuni + thomas keller approach that I think is almost as good without the brining.