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Apple Cider Brine: In a large stock pot over medium-high heat, add the Apple Cider Brine ingredients: 3 cups apple cider, juice from 4 oranges, 2 gallons cold water, 4 Tbs. fresh rosemary leaves, 1 Tbs. crushed sage, 2 Tbs. minced onions, 5 cloves minced garlic, 1/2 cup kosher salt, 2 cups brown sugar, 2 Tbs. freshly cracked black pepper, 6 orange slices, 1 tsp. crushed red pepper (optional). Bring the brine to a boil. Then remove the brine from the hot stove and let it cool to room temperature.
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Place the thawed, unwrapped turkey in a brining bag or in a large container, and pour the cooled Apple Cider Brine over the turkey.
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Seal the bag and refrigerate it for 12 to 24 hours. The larger the turkey, the longer it should remain in the brine.
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After the allotted time, remove the turkey from the brine and rinse inside and out.
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Roast Turkey: Preheat the oven to 325u00b0F.
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Rub the turkey with 1/2 cup softened butter on the outside of the skin all over and under the skin as well.
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Sprinkle the buttered turkey all over with salt, pepper, and garlic powder.
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Wrap the wing tips and the ends of the turkey legs with foil to prevent them from overcooking.
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Place turkey on a rack inside a roasting pan.
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Pour 2 cups chicken broth into the bottom of the roasting pan.
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Place a foil tent over the turkey and leave it on for the first hour of cooking.
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Place the turkey in a preheated oven. Cook the turkey for about 15 minutes per pound. For a 12-pound turkey, cook for about 3 hours or until a meat thermometer reads 170u00b0F.
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Remove the turkey from the oven and let it rest for about 30 minutes.
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Recipe and images courtesy of 'Flavor Mosaic'
