To prepare brine, combine first 8 ingredients in a large saucepan; bring to a boil. Cook 5 minutes or until sugar and salt dissolve. Cool completely.
Rinse turkey with cold water; pat dry. Trim excess fat. Stuff body cavity with orange and lemon quarters. Place a turkey-sized oven bag or clean trash bag inside a second bag to form a double thickness. Place bags in a large stockpot or 5 gallon container. Place turkey inside inner bag. Add cider mixture and ice. Secure bags with several twist ties. Refrigerate for 12 to 24 hours, turning occasionally.
Preheat oven to 500º.
Remove turkey from brine. Rinse turkey with cold water; pat dry. Lift wing tips up and over back; tuck under turkey. Tie legs together with kitchen string. Place one half garlic, sage, thyme, parsley, onion, and all broth in the bottom of a roasting pan. Place the other half of herbs and onion loosley in turkey cavities. Place turkey on a roasting rack in the pan. Brush turkey with 3-4 tablespoons butter; sprinkle with salt & pepper.
Reduce oven temperature to 325º.
Bake at 325º for 3&1/2 to 4 hours or until a thermometer inserted into meaty part of thigh registers 170º (make sure not to touch bone). (Shield the turkey with foil if it browns too quickly.) Baste with pan juices after about 3 hours. Remove turkey from oven, baste again and let stand 20-30 minutes. Reserve pan drippings for Gravy.
All times are approximate.
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|Serving Size: 1 Serving (857g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 132 (19%)|
|Amt Per Serving||% DV|
|Total Fat 14.7g||20 %|
|Saturated Fat 5.3g||26 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 298.7mg||92 %|
|Sodium 4333.2mg||149 %|
|Potassium 1562mg||41 %|
|Total Carbohydrate 33.5g||10 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 31.8g|
|Protein 99.8g||143 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 687
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