- (3 1/2 Cups) Apple Cider (Unpasteurized)
- (1 1/2 Cups) Maple Sugar
- (1 Cup) Celtic Sea Salt
- (3 Tablespoons) Peppercorns
- (5) Whole Bay Leaves
- (4 Sprigs) Rosemary, leaves stripped off
- Peel of Three Large Oranges
- (1) Whole Turkey
In a large stock pot, combine apple cider, maple sugar, sea salt, peppercorns, bay leaves, minced garlic, rosemary, and the peel of 3 large oranges. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover.
Allow to cool completely, pour into a large pot, and place uncooked turkey in brine solution. Refrigerate for 16 to 24 hours.
When ready to roast turkey, remove from brine. To remove excess salt from the outside, rinse turkey with cold water by submerging in a pot of water for 15 minutes.
Discard brine. Remove turkey from clean water and pat dry.
Place in a roasting pan and rub the entire outside with butter. Stuff cavity with herbs, onion, and lemon (optional) and generously season the outside and cavity with salt and pepper.
Using cotton kitchen twine, tie legs together securely (they will overlap) so bird retains its shape and moisture during cooking.
Turn oven temperature to 350°F. The simplest way to figure out turkey roasting times is to calculate 13 minutes per pound at 350°F for an un-stuffed turkey (that's about 3 hours for a 12 - 14-lb. turkey), or 15 minutes per pound for a stuffed turkey.