- 20 mins
- 180 mins
Ingredients
- 5 1/2 cups apple cider
- 1 cup finely chopped fresh ginger
- 3/4 cup kosher salt
- 1/2 cup packed brown sugar
- 3 bay leaves
- 2 2x1 inch strips orange peel
- 1 tbsp whole black peppercorns
- 4 whole cloves
- 12 cups ice water
- 1 8-10 lb frozen turkey
- 1 recipe cider sauce
- 4 cups apple cider
- 2 tbsp cold water
- 2 tsp cornstarch
- 1/4 cup butter
- 1 tsp grated fresh ginger
- 1 tsp finely shredded orange peel
Preparation
Step 1
For brine, in a large stockpot combine apple cider, ginger, salt, brown sugar, bay leaves, orange peel, peppercorns and cloves. Bring to boiling; reduce heat. Simmer, uncovered, for 5 mins. Cool slightly. Stir in ice water.
Remove neck and giblets from turkey; discard. Rinse turkey; pat dry with paper towels. Place turkey in a large brining or roasting bag. Add enough brine to cover turkey; seal bag. Chill for 24-36 hours.
Preheat oven to 325 degrees F. Remove turkey from brine; discard brine. Pat turkey dry with paper towels. Tuck drumstick ends under turkey. Place turkey breast side up on a shallow roasting rack. Cover loosely with foil.
Roast for 2 1/4 hours. Remove foil; Roast for 30-40 more mins or until turkey reaches 175 degrees F. Remove from the oven.
Cover turkey with foil. Let stand for 15-20 mins before carving. Transfer to a cutting board. Carve turkey. Serve with sauce.
Sauce:
In a medium saucepan, bring apple cider to boiling; reduce heat. Simmer, uncovered for 20-30 mins or until cider is reduced by half. In a small bowl, combine the water and cornstarch; stir into cider. Cook and stir over medium heat until slightly thickened. Stir in butter, ginger and orange peel.