Instructions:

1. 24 hours before cooking, combine 1 LB of kosher salt, 1 carton chicken stock, pepper corns, teriyaki sauce, brown sugar, and half a head of pealed and smashed garlic in a heavy pot. Place over high heat until everything is dissolved, stirring often. About 15 – 20 minutes.
2. Using the cooler, combine the hot liquid with ice, apple juice, and remaining chicken stock. Let set for 10 minutes to cool.
3. Stir well and then add the thawed turkey, breast side down. If the turkey floats place a heavy object on top such as a casserole dish. Turkey must be completely submerged.
4. Day of preparation, preheat your oven to 500 degrees and remove your turkey from the brine, rinse with cool water and pat dry with paper towels. Turkey should be as dry as possible.
5. Slice apples and onions into quarters and place in turkey cavity with remaining pealed and lightly crushed garlic.
6. Lightly spread oil on turkey skin.
7. Fold a piece of heavy duty aluminum foil into a triangle and form over breast of turkey, kind of like making a breast plate. Then remove foil and set aside.
8. lightly sprinkle turkey with kosher salt.
9. Place probe thermometer in the middle of the thickest part of the breast meat and set alarm for 161. Cook turkey at 500 for 20 minutes or until golden brown.
10. Remove from oven and replace the turkey armor you made earlier.
11. Reduce heat to 350.
12. Let oven cool 10 minutes then return bird to heat. Cook until thermometer sounds.
13. Remove from oven and let rest covered by another sheet of heavy duty aluminum foil for 30 minutes.
14. Discard apple and onion bits from cavity. Carve, serve, and enjoy.
15. Mix garlic from roasted turkey with butter until well blended.
16. Spread on toasted french bread, lightly sprinkle with salt & freshly cracked black pepper.