The turkey took a long time to cook but was incredible. Brined 24 hours in:
4 vegetable bouillon cubes
1 onion, quartered
2 small carrots, chopped
1 cup salt
1 cup brown sugar
4-5 bay leaves
1/4 cup minced garlic
1 tablespoon rosemary
1 teaspoon pepper corns
8-10 whole cloves
1 gallon water
Bring above to simmer and cook for 1-2 hours. Chill.
4 vegetable bouillon cubes
1 onion, quartered
2 small carrots, chopped
1 cup salt
1 cup brown sugar
4-5 bay leaves
1/4 cup minced garlic
1 tablespoon rosemary
1 teaspoon pepper corns
8-10 whole cloves
1 gallon water
Bring above to simmer and cook for 1-2 hours. Chill.
Rinse turkey and put in a large bucket, add brine, and add water to cover. Put in the fridge and wait.
On cooking day, remove from brine and pat dry. Quarter another onion, an apple (granny smith!), and an orange. Put the onion and apple in the bird's cavity. Put the orange slices (peel on) in the bottom of the roaster around the bird. Pour a half-inch of apple cider into the bottom of the roaster pan.
Slit the skin in various places and put a pat of butter in each slit, total about 2/3 stick of butter for a large bird. (Put the remainder in the cavity.)
Rub the entire outside of the bird with olive oil and dust liberally with salt and pepper.
Roast at 350F, tightly covered with foil until the last 30-45 minutes. Remove the foil to brown the skin.
Remove the bird from the oven and rest, covered, for at least 30 minutes.
CARVE AND OVEREAT.
