Cider Roasted Turkey

By MJH

Ingredients

• Ingredients for brine:
• 1/2 gallon apple cider
• 8 whole cloves
• 8 allspice berries
• 8 sprigs thyme
• 3 bay leaves
• 1/4 to 1/2 cup kosher salt, see note
• 1/2 gallon water
• 8 cups ice
• 1 , 18 to 23 pound turkey
• Ingredients for rub:
• 1/2 cup,1 stick, unsalted butter, softened but not melted
• 1 teaspoon flour
• 2 tablespoons minced, fresh sage
• 4 cloves of garlic, minced
• 1 teaspoon fresh chopped thyme leaves
• 2 teaspoons kosher salt
• 2 teaspoons freshly cracked black pepper

Details

Adapted from sheknows.com

Preparation

Step 1

Directions for brine:
In a large pot over medium-high heat, add all of the ingredients for the brine except for the water, ice, and turkey.
Bring to a boil and simmer for 2 minutes; remove from heat, add the water and ice.
Stir until the brine is cooled to at least room temperature; add the turkey to the pot.
The turkey should be completely submerged in the brine. (If the turkey does not fit in the pot, then use a brining bag).
Cover with a lid and put in the refrigerator.
Let the turkey brine for a minimum of 12 hours.

Directions for rub:
Combine all ingredients in small bowl and stir until mixture resembles a thick paste and all ingredients are well combined.
Using your hands, carefully loosen the skin over breasts and thighs; remove any excess fat.
Place 2 tablespoons mixture in between the skin and each section of breast meat; repeat this process with both thighs.
Use any leftover mixture and evenly spread it over the top of the skin.

Roasting directions:
Place turkey, breast side up, on roasting rack.
Place turkey into a preheated 350 degree F oven; cook turkey until the internal temperature reaches 175 degrees F.
This temperature should be taken at the thickest part of the breast meat. It will take 3 to 4 hours to cook depending on the size of the turkey and type of oven.
If the turkey begins to brown too quickly, tent it loosely with foil; remove the foil the last 30 minutes of cooking.
Transfer the turkey to a cutting board or serving platter and let rest at least 15 minutes before carving.