Brine for a 12 to 18 pound turkey
- 3/4 cup sea salt
- 2 quarts apple cider
- 4 cups hot water
- 4 cups cold water
- 1 tbs. whole peppercorns
- 1 tbs. dried rosemary and sage
- Dissolve the sea salt in 4 cups hot water, and add the peppercorns, rosemary and sage. Steep until cooled to room temperature.
- Add 4 cups cold water and 2 quarts apple cider and immerse the turkey in the brine. Store in a large bag or bowl in the refrigerator, or in a cooler, chilled with ice packs. Brine the turkey for 1 hour per pound, or up to 24 hours before roasting.
- To roast, preheat oven to 450 degrees.
- Remove turkey from brine and discard the brine. Rinse turkey inside and out, then pat dry.
- Rub turkey with 2 tablespoons olive oil and fill cavity of turkey with 1 chopped apple and 1 chopped shallot. Loosely fill the cavity; don’t pack it in. If you want to put some of the stuffing in the neck cavity under the neck skin, pack 2 to 3 cups stuffing, and secure with a couple of toothpicks.
- Roast for 15 minutes at 450 and then lower temperature to 325, sprinkle with chopped fresh rosemary and sage, and roast for 2 to 2 ½ hours, or until turkey reaches an internal temperature of 165 degrees F.