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1
In a large saucepan, combine cider, vinegar, salt, and sugar; stir to dissolve salt and sugar.
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2
Bring to a low boil over medium heat; Add in peppercorns, sage, garlic, thyme and shallots.
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3
On low heat simmer for 5 minutes; remove from heat, add ice to brine mixture and set aside to cool.
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4
Remove the turkey from the wrapping, remove neck and giblets (set aside for giblet gravy), rinse and prepare bird by patting down with paper towels.
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5
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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6
Once the brine is cooled to room temperature or less, pour the cooled brine over the bird, and add an additional cold water until bird is submerged in liquid.
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7
Squeeze out as much air as possible and secure with a twist-tie.
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8
Place the turkey, breast side down, in a roasting pan and refrigerate for 24 hours, turning over every 6-8 hours.
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9
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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10
Rinse the turkey under cold water and pat dry with paper toweling.
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11
The turkey is now ready to be roasted. See cooking times for Brined turkey as it will be less than typical cooking time.
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12
Before cooking the bird, I typically use a rub with olive oil or melted butter/margarine. I quarter an apple and stuff inside the cavity for cooking, tenting the bird until the last hour. This will be the BEST roasted turkey you've had, hands down! I even prefer this over deep fried turkey as it is about as moist and has much more flavor to it. I compliment this turkey by serving giblet gravy, sauteed herbed mushrooms and Apple Wine Stuffing.
