Ingredients
Scale
- 1 whole turkey (12–14 pounds), thawed completely
- 4 cups apple cider (fresh and non-alcoholic)
- 1 cup Kosher salt
- 1/2 cup brown sugar, packed
- 2 liters cold water
- 4 cloves garlic, smashed
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon black peppercorns
- 1 large orange, sliced into rounds
- 1/2 cup butter or olive oil (for roasting)
Instructions
- Prepare the brine by combining the apple cider, kosher salt, and brown sugar in a large pot over medium heat. Stir until the salt and sugar are completely dissolved. Remove from heat.
- Add the garlic, rosemary, thyme, bay leaves, and peppercorns to the warm cider mixture. Pour in the cold water to cool the liquid down quickly.
- Place the turkey in a large, food-grade brining bag or a very large stockpot. Pour the cooled brine over the turkey. Ensure the turkey is fully submerged. Add the orange slices into the liquid.
- Seal the bag or cover the pot. Place it in the refrigerator for 12 to 24 hours. Do not exceed 24 hours or the meat may become too salty.
- When ready to cook, remove the turkey from the brine. Discard the liquid and the aromatics. Rinse the turkey thoroughly inside and out with cold water to remove excess salt.
- Pat the turkey very dry with paper towels. This step is crucial for getting crispy skin. Let it sit at room temperature for about 30 to 45 minutes.
- Preheat your oven to 325°F (165°C). Tuck the wings under the body and tie the legs together with kitchen string.
- Rub the entire turkey with butter or olive oil. Place it on a roasting rack in a large pan.
- Roast the turkey until a meat thermometer inserted into the thickest part of the thigh reaches 165°F (74°C). This usually takes about 13 to 15 minutes per pound.
- Remove the turkey from the oven. Tent it loosely with foil and let it rest for at least 30 minutes before carving. This allows the juices to redistribute.
- Cook Time: Not specified