Apple CIder Brine =The Best Turkey Recipe I Have Ever Used

I found the following recipe in Cooking Light Magazine somewhere around 2002 or so and it is the only recipe I have used since for roasting our turkey. I have been the cook for most Thanksgiving dinners in my life after I reached 16 years (which was also the year I began making bread). I always had varying results with turkey. Sometimes, good, sometimes great and sometimes most definitely dry. When I saw this recipe it sounded like a lot of work but I thought I would try it anyway. WoW!!! It was simply the best turkey I had ever had - and it was not at all difficult. This year, I got our turkey into the brine on Monday - I like to let mine sit in it's bath for several days - rather than the one that is suggested. It's swathed in ice - so no worry about nasties. I also am using a 17 lb'er - rather than the 12 lb bird that the recipe calls for. Oh My Gosh .. the gravy from this recipe is heaven. I guess you can gather that I love this recipe. I do - and I can' t imagine using any other for our holiday birds.

Here then, is my "magic bird" recipe from Cooking Light Magazine":

This turkey is a pleasure to offer on your table. It's incredibly moist and flavorful, and it received our highest Test Kitchens rating. Brining is an overnight process, so if you're using a frozen turkey, be sure to thaw it well in advance. Choose turkey-sized plastic oven bags for brining the turkey. Use two bags to prevent brine from leaking, and place the turkey in a large stockpot as another precaution.

Yield

12 servings (serving size: 6 ounces turkey and 3 tablespoons gravy)

Ingredients

• Brine:
• 8 cups apple cider
• 2/3 cup kosher salt
• 2/3 cup sugar
• 1 tablespoon black peppercorns, coarsely crushed
• 1 tablespoon whole allspice, coarsely crushed
• 8 (1/8-inch-thick) slices peeled fresh ginger
• 6 whole cloves
• 2 bay leaves
• 1 (12-pound) fresh or frozen turkey, thawed
• 2 oranges, quartered
• 6 cups ice
• 
  Remaining ingredients:
• 4 garlic cloves
• 4 sage leaves
• 4 thyme sprigs
• 4 parsley sprigs
• 1 onion, quartered
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 2 tablespoons unsalted butter, melted and divided
• 1 teaspoon freshly ground black pepper, divided
• 1/2 teaspoon salt, divided
• Savory Herb Gravy

Preparation

To prepare brine, combine first 8 ingredients in a large saucepan; bring to a boil. Cook 5 minutes or until sugar and salt dissolve. Cool completely.

Remove giblets and neck from turkey; reserve for Savory Herb Gravy. Rinse turkey with cold water; pat dry. Trim excess fat. Stuff body cavity with orange quarters. Place a turkey-sized oven bag inside a second bag to form a double thickness. Place bags in a large stockpot. Place turkey inside inner bag. Add cider mixture and ice. Secure bags with several twist ties. Refrigerate for 12 to 24 hours, turning occasionally.

Preheat oven to 500º.

Remove turkey from bags, and discard brine, orange quarters, and bags. Rinse turkey with cold water; pat dry. Lift wing tips up and over back; tuck under turkey. Tie legs together with kitchen string. Place garlic, sage, thyme, parsley, onion, and broth in the bottom of a roasting pan. Place roasting rack in pan. Arrange turkey, breast side down, on roasting rack. Brush turkey back with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake at 500º for 30 minutes.

Reduce oven temperature to 350º.

Remove turkey from oven. Carefully turn turkey over (breast side up) using tongs. Brush turkey breast with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake at 350º for 1 hour and 15 minutes or until a thermometer inserted into meaty part of thigh registers 170º (make sure not to touch bone). (Shield the turkey with foil if it browns too quickly.) Remove turkey from oven; let stand 20 minutes. Reserve pan drippings for Savory Herb Gravy. Discard skin before serving; serve with gravy.