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1
In a large pot over medium-high heat, add the oil garlic, onions, and orange and saute for 4 minutes.
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2
Add the cider and bring to a simmer.
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3
Add the salt and herbs and let simmer for 2 minutes.
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4
Remove from heat, add the water and the ice.
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5
Stir until the brine is cooled to at least room temperature.
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6
Add the turkey to the pot.
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7
The turkey should be completely submerged in the brine.
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8
Cover with a lid and put in the refrigerator.
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9
Let the turkey brine for a minimum of 12 hours and no more than 24 hours.
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10
Preheat the oven to 350 degrees F
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11
Remove the turkey from the brine, rinse and pat dry.
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12
Tuck the wings under the back portion of the breast.
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13
Tie the legs together with piece of butcher's twine.
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14
Put the turkey, breast side up, in a roasting pan fitted with a rack.
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15
Add the chicken broth to the roasting pan.
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16
Put in the oven and roast until an instant-read thermometer inserted in thickest part of the thigh reads 165 degrees F, 15 to 20 minutes per pound, about 3 hours.
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17
Make sure to baste the turkey every 20 minutes with the pan drippings.
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18
If the turkey begins to brown too quickly tent it loosely with foil.
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19
Remove the foil the last 30 minutes of cooking.
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20
Transfer the turkey to a cutting board or serving platter and let rest at least 15 minutes before carving.
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21
Melt the butter in a large skillet over low heat.
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22
Whisk in the flour and cook until the flour turns a light brown color, about 3 to 4 minutes.
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23
Slowly whisk in the pan drippings and the chicken broth.
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24
Add the thyme leaves and season with salt and pepper, to taste.
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25
Let the gravy simmer until thick, about 5 minutes.
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26
Serve with the turkey.
