Ingredients
2 qt. apple cider
6 c. water
1 c. kosher salt
1/4 c. packed brown sugar
4 cinnamon sticks
3 sprigs fresh rosemary
1 orange, quartered
1 tsp. whole cloves
1 tsp. whole peppercorns
1 (8-lb.) whole turkey, giblets removed
1 red onion, cut into large wedges
1 apple, quartered
1 head garlic, halved
Kosher salt
Freshly ground black pepper
6 tbsp. butter, melted
Preparation
Step 1The night before you plan to cook your turkey, make brine. In a large pot over medium heat, bring all of the brine ingredients except turkey to a boil and let boil until sugar and salt are dissolved. Remove from heat and let cool to room temperature. Step 2Place turkey in a brine bag or in a stock pot big enough to hold your turkey and pour brine over turkey, making sure it’s completely covered. Refrigerate overnight. Step 3Preheat oven to 400°. Remove turkey from brine and pat dry with paper towels. Stuff cavity with red onion, apple, and garlic. Season bird all over with salt and pepper and brush with melted butter. Tie legs together with kitchen twine. Step 4Place turkey on a roasting rack over a large roasting pan. Roast until golden and thickest part of thigh reads 165°, 1 hour 30 minutes to 2 hours. Step 5Let cool 15 minutes before slicing.
Looking for extra crispy skin on your turkey? Try out our dry brined turkey! Have you tried this method? Let us know how it went in the comments below!
