Ingredients: |
Ingredients: 8 cups apple cider or unsweetened apple juice
1/2 cup kosher salt
2 bay leaves
2 sprigs fresh thyme
8 whole cloves
5 garlic cloves
1 teaspoon whole allspice, crushed
2 medium navel oranges, quartered
3 quarts cold water
1 turkey (12 pounds)
1 medium onion, quartered
2 medium carrots, halved and quartered
2 sprigs fresh sage or 1 tablespoon rubbed sage
1 tablespoon canola oil
discard skin and vegetables in cavity before carving turkey. Serve with gravy. Yield: 12 servings plus leftovers.
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Directions: |
Directions:In a large kettle, combine the first seven ingredients. Bring to a boil. Cook and stir until salt is dissolved. Stir in oranges. Remove from the heat. Add water; cool to room temperature.
Remove giblets from turkey; discard. Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Place in a roasting pan. Carefully pour cooled marinade into bag. Squeeze out as much air as possible; seal bag and turn to coat. Refrigerate for 12-14 hours; turn several times.
Drain and discard marinade. Rinse turkey under cold water; pat dry. Place onion, carrots and sage in cavity. Rub oil over skin. Skewer turkey openings; tie drumsticks together.
If grilling turkey, coat grill rack with cooking spray before starting the grill. Prepare grill for indirect heat, using a drip pan. Place turkey over drip pan; grill, covered, over indirect medium heat for 2 to 2-1/2 hours or until a meat thermometer reads 180°, tenting turkey with foil after about 1 hour.
If baking turkey, place breast side up on a rack in a roasting pan. Bake, uncovered, at 325° for about 3 hours or until a meat thermometer reads 180°.
If desired, thicken pan juices for gravy. Remove an |
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