Ingredients
- 1 12- to 14-pound 12- to 14-pound fresh or thawed frozen turkey
- 1/2 1/2 1/2 gallon fresh apple cider
- 1/2 1/2 1/2 cup (packed) dark brown sugar
- 1/2 1/2 1/2 cup kosher salt Ice Brining bag or brining bucket
- 4 4 4 quarts chicken or turkey stock
- 1 1 to cup bourbon or your favorite whiskey A handful each fresh flat-leafed parsley, sage, rosemary and thyme (give the herbs a few whacks with back edge of your chef’s knife to bruise them a bit)
- 4 4 4 bay leaves
- 2 2 2 cinnamon sticks
- 1 1 1 tablespoon black peppercorns
- of tablespoons Worcestershire sauce
Preparation
Step 1
1. For the turkey, place the bird on a cutting board, breast-side down, with the legs toward you. Using kitchen shears, cut along each side of the backbone; remove. Open the turkey like a book and flip over, spreading it out on the board skin-side up. Using the palms of your hands, press firmly between the breasts to flatten. Tuck the wing tips under the breasts.
2. In a large saucepan, combine the cider, sugar and kosher salt. Bring to a simmer over medium-high, stirring to dissolve. Pour brine into a large bowl; add 5 to 6 big scoops of ice to chill. Line a stockpot with a turkey-size brining bag. Add the brine, stock, bourbon, herbs, spices and the turkey. Add water, if needed, to cover bird. Cover and refrigerate 1 to 2 days.
3. Remove the turkey from the brine; pat dry (discard the brine). Open the bird and place, skin side up, on a rack inside a large roasting pan. Rub all over with the olive oil. Let stand at room temperature 30 minutes.