Ingredients:

  • 1.5 gallons cold water
  • 4 cups apple cider
  • 0.5 cup brown sugar, packed
  • 1.5 cups kosher salt
  • 3 sprigs fresh rosemary
  • 5 cloves garlic, smashed
  • 2 tablespoons whole peppercorns
  • 3 bay leaves
  • 1 tablespoon allspice berries
  • 1 large orange, peel only
  • 18 lb whole turkey, thawed and giblets removed

Instructions:

  1. Combine 1/2 gallon of the water, the apple cider, kosher salt, and brown sugar in a large pot. Heat over medium high until the liquid is clear and salt is fully dissolved.
  2. Add the rosemary, smashed garlic, peppercorns, bay leaves, allspice, and orange peel to the hot liquid. Let it simmer for 5 minutes until the kitchen smells like a spicy autumn orchard.
  3. Remove from heat and stir in the remaining 1 gallon of cold water. Add a tray of ice cubes if necessary until the liquid is completely cold to the touch.
  4. Remove the giblets and neck from the thawed 18 lb bird. Pat it dry with paper towels until the skin is no longer slippery.
  5. Place the turkey inside a brining bag or large pot and pour the cooled liquid over it. Ensure the bird is fully submerged until no part of the breast is exposed to air.
  6. Seal the bag or cover the pot and refrigerate for 24 hours. If the turkey floats, weigh it down with a heavy ceramic plate until it stays firmly at the bottom.
  7. Remove the turkey from the brine and discard the liquid. Rinse the bird under cold water and pat it extremely dry until the skin feels like parchment paper.
  8. Place the turkey on a rack in the fridge for 2 hours uncovered. This allows the skin to tighten until it looks slightly translucent.
  9. Rub the skin with butter or oil before following your favorite roasting method.