Apple Cider Turkey Brine

Step 1: In a 3-4 quart saucepan, combine cider with salt, sugar, ginger, bay leaves, cloves, peppercorns, and allspice; stir to dissolve salt.

Step 2: Bring to a boil over medium heat; cook 3-4 minutes; remove from heat, add 4 cups of ice water and set aside to cool.

Step 3: Line a heavy roasting pan with turkey-sized oven cooking bags (which should be double-layered).

Step 4: Remove the turkey from it's wrapping, remove neck and giblets (store separately), and rinse and prepare bird.

Step 5: Stuff cavity with orange quarters.

Step 6: Make a collar of the top of cooking bags (helps keep bags open), and slip bird inside, stand it upright (legs pointing up), and unfold the top of the bag.

Step 7: Pour the brine over the bird, and add an additional 2 cups of water.

Step 8: Draw up the first inner bag, squeezing out as much air as possible, and secure with a twist-tie; do the same for the outer bag.

Step 9: Place the turkey, breast side down, in the roasting pan and refrigerate for 12-24 hours, turning 3-4 times while brining.

Step 10: Just prior to roasting, remove the turkey from the brine; discard the bags, brine, and all cured herbs, spices, and oranges remaining in the bird.

Step 11: Rinse the turkey under cold water and pat dry with paper toweling.

Step 12: Air-dry turkey under refrigeration for 4-6 hours (before cooking) for a crispier crust when roasting.

Step 13: The turkey is now ready to be roasted.