13 Hours 5 Minutes
(12 to 18-pound) JENNIE-O® All Natural* Fresh Whole Turkey
gallon cold water
cups apple cider
cups kosher salt
cup firmly packed brown sugar
orange, cut in quarters
apple, cut in quarters
tablespoon whole allspice
sprigs fresh thyme leaves
sprigs fresh sage
dried bay leaves
teaspoons whole peppercorns
NOTE: Do not brine a turkey if the turkey has been enhanced with a solution.
Rinse the turkey in cool water.
In clean container large enough to hold the turkey, mix water, apple cider, salt, brown sugar, orange, apple, allspice, clove, cinnamon stick, thyme, sage, bay leaves and peppercorn; stirring to dissolve salt.
Submerge turkey in brine solution. Cover and refrigerate 6 to 8 hours.
Remove the turkey from brine.
Rinse thoroughly under a slow stream of cold water. Pat skin and cavities dry.
Heat oven to 325°F. Remove neck and giblets. These may be used to prepare gravy or stuffing. Plastic leg clamp may be left on during cooking.
Place turkey on rack in shallow pan, breast side up, and loosely cover with foil. Remove foil after 1 hour of cooking. Roast for 4-¼ to 4 ¾ hrs or until turkey is fully- cooked, 180°F. as measured by a meat thermometer inserted into the thickest part of the thigh. ALWAYS confirm doneness with a meat thermometer. Juices should run clear. Let turkey stand 20 minutes before carving.