1 gallon vegetable broth
1 gallon heavily iced water
1 cup Diamond Crystal Kosher Salt
1/2 cup brown sugar, packed
1 tablespoon peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
Use regular vegetable broth, not low- or no-sodium varieties. Substitute 3/4 cup Morton Kosher Salt or 1/2 cup table salt for Diamond Crystal.
Combine all ingredients except ice water in a large pot. Bring to a boil over high heat, stirring to dissolve. Remove from heat, let mixture come to room temperature, then refrigerate to 40°F.
In a large non-reactive container, combine the mixture with 1 gallon heavily iced water and stir. Place rinsed, drained whole turkey into the brine. Use a heavy weight to keep the bird submerged, if necessary. Refrigerate for 6-8 hours. Turn the bird over once during brining.
Rinse turkey and pat dry with paper towels. Apply a thin coat of canola oil before cooking.