Brine Roasted Turkey

If you have never brined your turkey, you should give it a try.  It will make the most moist turkey that you have ever tasted.  Even if you just brine it in salt water it will do the trick.  Just always remember to rinse it off before roasting it.  You can also just brine it in water with kosher salt.

BRINE ROASTED TURKEY
(serves 10-12)

Ingredients:
*1 (12-16 pound) turkey (fresh or a thawed frozen turkey)
*1 cup kosher salt
*1 quart apple cider or apple juice
*2 or 3 allspice berries
*2 cinnamon sticks
*1 apple, sliced
*1 orange, pealed & sliced
*1 small onion, sliced
*2 carrots, sliced into large chunks
*2 celery stalks
*1 clove garlic, sliced in half
*1 tablespoon italian seasoning
*4 springs rosemary (or 1 tablespoon dried rosemary)
*4 sage leaves (or 1 teaspoon dried sage)
*1 teaspoon black pepper
*3-4 gallons ice water
*1 quart turkey stock or chicken stock

Directions:
~In a large pot, heat up apple cider/juice, kosher salt, allspice berries, cinnamon sticks, apple, orange, onion, carrots, celery, garlic, italian seasoning, rosemary, sage & pepper until it comes to a boil.
~Remove from heat and allow to come to room temperature and refrigerate for at least 1 hour.
~Remove from refrigerator and add ice water into a 5 gallon clean bucket (only used for brining).
~Remove the inners from turkey.
~Place turkey breast side down into brine (throw away brine).
~Cover and refrigerate or place in a cool area for 12-48 hours, making sure you keep the brine cold (add ice if necessary).
~Remove turkey from brine and rise inside and out very well (do not skip this step or your turkey will be salty).
~Preheat oven to 325 degrees.
~Place turkey back side down into roaster, and pat dry with a paper towel.
~If you are going to stuff the turkey, this is when you do.
~Sprinkle a little pepper & salt over turkey.
~Pour turkey stock into the bottom of the roasting pan.
~Cover pan with lid or aluminum foil.
~Place turkey into oven and roast for 4 hours (if it's stuffed 4 1/2 hours).
~Remove lid and roast for another hour, basting it every 15 minutes.
~Check for doneness with a meat themometer .  Internal temperature should be 165 degrees.
~Remove from oven and let stand for 15 minutes before carving.