Turkey • 1 12-16 pound turkey For Brine • 8 cups apple cider • 2/3 cup Raven’s Nest Mulling Spices • 2/3 cup kosher salt • 1 TBSP crushed black peppercorn • 1 TBSP crushed whole allspice • 4 1 inch pieces peeled ginger • 1 bay leaf For Turkey Cavity • 1 large orange, quartered • 1 large onion, quartered For Roasting • Fresh herbs (Rosemary, thyme, sage) • 6 garlic cloves • 2 oranges, quartered • 2 large onions quartered • Additional root vegetables, if desired • 16 ounces chicken stock
Bring all brine ingredients to a boil in large saucepan. Cook until mulling spices and salt dissolve, stirring occasionally. Cool completely. Pour into large brining bag, cooler or stockpot.
Remove neck and giblets from turkey. Rinse in cold water, pat dry. Stuff cavity with orange and onion quarters. Place turkey in brine. Add additional water or ice if necessary to ensure entire turkey is submerged. Chill in brine for 24-36 hours.
Remove turkey from brine, rinse in cold water, pat dry completely. Place turkey on roasting rack in roasting pan. Fill turkey cavity with quartered oranges, onions and herbs. Place chicken stock, additional aromatics and root vegetables in bottom of roasting pan. Brush skin with melted butter or olive oil.
Roast turkey breast down for thirty minutes at 450 degrees. Reduce oven temperature to 300 degrees. Flip turkey breast up and roast for 1 ½-2 hours, or until internal temperature reaches 165 degrees. Remove turkey from oven, cover with foil and allow to rest for thirty minutes.