Brined Turkey

On the day prior to cooking: Brine for a 12 lb turkey, (double recipe for larger turkey.)

8 c apple cider (I use half water and half juice)

¼ c pure maple syrup

2/3 c kosher salt

½ c sugar

½ c brown sugar

1 T black peppercorns, coarsely crushed

2 bay leaves

To prepare brine, combine ingredients in a large saucepan; bring to a boil. Cook 5 minutes or until sugar and salt dissolve. Cool completely.

To Brine:

2 oranges, quartered

6 garlic cloves, peeled and cut in half

1 onion, quartered

1 rib celery, chopped into two inch pieces

4 c ice

Remove giblets and neck from turkey; reserve fro gravy. Rinse turkey with cold water; pat dry. Trim excess fat. Stuff body cavity with orange quarters, ice and onion. Depending on size of turkey refrigerate for 12 hours for 12 lbs, turning occasionally. Add one hour bringing time per lb of turkey.

To Roast:

Remove turkey from brine, discard brine and orange quarters. Rinse turkey with cold water; pat dry. Arrange turkey, breast side down, on roasting rack. Brush turkey back with 1 Tbs. butter, sprinkle with ½ tsp pepper. Bake 450 degrees for 30 minutes. Reduce oven temperature to 325 degrees. Remove turkey from oven. Carefully turn turkey over, breast side up. Bake until a thermometer inserted into the center meaty part of thigh registers 170 degrees. Cover breast of turkey loosely with foul if it browns too quickly. Remove turkey from oven; let stand 30 minutes.