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1
In a 3-4 quart saucepan, combine cider with salt, sugar, ginger, bay leaves, cloves, peppercorns, and allspice; stir to dissolve salt.
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2
Bring to a boil over medium heat; cook 3-4 minutes; remove from heat, add 4 cups of ice water and set aside to cool.
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3
Line a heavy roasting pan with turkey-sized oven cooking bags (which should be double-layered).
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4
Remove the turkey from it's wrapping, remove neck and giblets (store separately), and rinse and prepare bird.
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5
Stuff cavity with orange quarters.
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6
Make a collar of the top of cooking bags (helps keep bags open), and slip bird inside, stand it upright (legs pointing up), and unfold the top of the bag.
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7
Pour the brine over the bird, and add an additional 2 cups of water.
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8
Draw up the first inner bag, squeezing out as much air as possible, and secure with a twist-tie; do the same for the outer bag.
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9
Place the turkey, breast side down, in the roasting pan and refrigerate for 12-24 hours, turning 3-4 times while brining.
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10
Just prior to roasting, remove the turkey from the brine; discard the bags, brine, and all cured herbs, spices, and oranges remaining in the bird.
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11
Rinse the turkey under cold water and pat dry with paper toweling.
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12
Air-dry turkey under refrigeration for 4-6 hours (before cooking) for a crispier crust when roasting.
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13
The turkey is now ready to be roasted.
