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2/3 cup Kosher Salt
2/3 cup Sugar
6 slices fresh Ginger, thick
2 Bay Leaves
6 whole Cloves
1 teaspoon Black Peppercorns, crushed
2 teaspoons Allspice Berries, crushed
8 cups unsweetened Apple Cider (or Juice)
1 fresh or thawed Turkey (10-25 pounds)
2 Oranges, quartered
2 Turkey size oven cooking Bags
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In a 3-4 quart saucepan, combine cider with salt, sugar, ginger, bay leaves, cloves, peppercorns, and allspice; stir to dissolve salt. Bring to a boil over medium heat; cook 3-4 minutes; remove from heat, add 4 cups of ice water and set aside to cool. Line a heavy roasting pan with turkey-sized oven cooking bags (which should be double-layered). Remove the turkey from it's wrapping, remove neck and giblets (store separately), and rinse and prepare bird. Stuff cavity with orange quarters. Make a collar of the top of cooking bags (helps keep bags open), and slip bird inside, stand it upright (legs pointing up), and unfold the top of the bag. Pour the brine over the bird, and add an additional 2 cups of water. Draw up the first inner bag, squeezing out as much air as possible, and secure with a twist-tie; do the same for the outer bag. Place the turkey, breast side down, in the roasting pan and refrigerate for 12-24 hours, turning 3-4 times while brining. Just prior to roasting, remove the turkey from the brine; discard the bags, brine, and all cured herbs, spices, and oranges remaining in the bird. Rinse the turkey under cold water and pat dry with paper toweling. Air-dry turkey under refrigeration for 4-6 hours (before cooking) for a crispier crust when roasting. The turkey is now ready to be roasted.
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