Cider Brined Turkey with Orange
Ingredients
- 2 quarts apple cider plus 1 cup
- 1 cup kosher salt plus more
- 1 cup soy sauce
- 1/2 cup light brown sugar packed
- 16 whole black peppercorns
- 6 cloves garlic smashed
- 6 1/4-inch-thick unpeeled ginger slices
- 2 sprigs rosemary
- 1 1/2 gallons water plus 3 cups
- 1 12-14 lb. turkey
- black pepper freshly ground
- 2 large oranges quartered
- unsalted butter melted (for basting)
Instructions
- Bring 2 quarts of cider, 1 cup of salt, soy sauce, black peppercorns, garlic cloves, ginger and rosemary to a boil in a very large (16-quart) pot, stirring to dissolve salt and sugar. Let cool to room temperature. Stir in 1 1/2 gallons of cold water. Add turkey to brine and press down to submerge. Cover and refrigerate overnight.
- Remove turkey from brine and pat dry with paper towels; discard brine. Season lightly inside and out with salt and pepper. Place turkey, breast side up, on a rack set in a large heavy roasting pan, stuff with oranges and tie legs together with kitchen twine. Let stand at room temperature for 1 hour.
- Preheat oven to 375 degrees. Combine the remaining 1 cup of cider and 3 cups of water in a roasting pan. Brush turkey with butter. Flip breast side down.
- Roast turkey, breast side down, basting occasionally, for 1 hour. Using paper towels, flip turkey. Roast, basting occasionally, until an instant-read thermometer inserted into thickest part of thigh registers 165-degrees, 1–1 1/2 hours longer. Transfer turkey to a platter. Let rest for at least 20 minutes before carving.
- Meanwhile, strain the juices from the roasting pan into a saucepan. Simmer over medium heat until juices have thickened, about 10 minutes. Serve the cider jus alongside the turkey.
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