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For brining:

One 14- to 16-pound frozen natural, young turkey

1 gallon vegetable broth, homemade or canned

1 pound kosher salt

1 pound dark brown sugar

1 tablespoon black peppercorns

1 1/2 teaspoons allspice berries

1 1/2 tablespoons chopped candied ginger

1 quart cold water

5 pounds ice

For roasting:

1 red apple, quartered

1/2 onion, quartered

1 stick cinnamon

1 cup water

4 sprigs fresh rosemary

6 leaves fresh sage

Canola oil