Cider-Brined Turkey with Maple-Cider Glaze

1. 1

   For the turkey brine: Heat the apple cider, brown sugar, salt, peppercorns, garlic, bay leaves, oranges, shallots, parsley, sage and thyme in a saucepot to dissolve the sugar and salt.

2. 2

   Then let the mixture cool completely.

3. 3

   Divide the turkey pieces between two 2 1/2-gallon resealable plastic bags or containers big enough to hold them.

4. 4

   Add equal parts of the brine to the two bags.

5. 5

   Let rest for several hours in the fridge, preferably overnight.

6. 6

   Preheat the oven to 325 degrees F.

7. 7

   Remove the turkey from the brine and pat dry.

8. 8

   Rub the skin with oil and sprinkle with pepper.

9. 9

   Set the turkey on a metal rack placed over a rimmed baking sheet and cook about 15 minutes per pound, or until an instant-read thermometer inserted into the thickest part registers about 165 degrees F. The temperature will go up 5 to 10 degrees as it rests.

10. 10

    For the glaze: Place a small saucepot over medium-high heat.

11. 11

    Add the apple cider, turkey stock, maple syrup, butter, peppercorns and orange rind.

12. 12

    Bring the mixture to a light simmer and reduce by half.

13. 13

    Baste the turkey every now and then during the last half of the cooking time.

* Per serving · 4 servings · Values may vary.