This recipe originated at Epicurious.com; I’ve tweaked it to suit my tastes.
Start 2 days ahead.
* 4 quarts apple cider, divided
* 1 1/2 cups kosher salt **** must be kosher salt or turkey will be too salty!****
* 1/4 cup whole allspice
* 6 whole cloves
* 8 bay leaves
* 4 quarts cold water
Simmer 1 quart cider, salt, allspice, and bay for 5 minutes, stirring often. Cool completely. Add remaining 3 quarts cider and 4 quarts water. Place turkey in brine. Cover and refrigerate for 18 hours.
Drain turkey and rinse. Arrange on several layers of paper towels in roasting pan. Refrigerate uncovered overnight to further dry the turkey and promote a crisp skin. Roast at 350°F for about 4 hours for a stuffed 20 lb. bird, basting with pan juices (add water or stock if the juices dry up). Remove from oven when a thermometer in the thigh reads 175°F and ket rest for 30 minutes.
Makes enough brine for a 20 lb bird.
This was delicious. I think the brine would be great for chicken or pork, too.
Filed under: Main Dish
