posted by Cissy 11-17-100 9:34 AM
Cider/Apple Juice Brined Turkey
2 quarts apple juice or cider
1 pound brown sugar
1 cup kosher salt
3 quarts water
3 oranges, quartered (leave skin on)
4 ounces fresh ginger, thinly sliced
15 whole clove
6 bay leaves
6 cloves garlic, crushed
1 turkey, about 14 pounds
2 large onions
Combine cider, brown sugar, salt and water in a large nonreactive stockpot (large enough to hold the turkey) and bring to a boil, stirring to dissolve sugar and salt. Remove from heat and add remaining ingredients except turkey and onions.
Allow brine to cool completely (it's easier to make a day ahead than to wait for it to cool).
Rinse turkey under cold water and add it to the brine. The turkey should be covered completely. Add a little water if there is not sufficient liquid.
Refrigerate turkey in brine for 12 to 14 hours. Remove turkey from brine and rinse briefly, then pat dry with paper towels. Discard marinade.
Place turkey, uncovered on a platter in the fridge overnight. This permits the turkey to dry somewhat and ensures a nice crackly skin.
To roast: Heat oven to 325. Smear turkey with melted butter or olive oil and place in oven on a rack made from two large onions, peeled and sliced in half horizontally. Cover turkey lightly with a tent of aluminum foil. Baste occasionally.