Cider-Brine Roasted Turkey with Maple-Cider Glaze

Ingredients:

Turkey marinade:

• 8 cups of excellent quality apple cider
• 1/3 cup brown sugar
• 1/4 cup coarse salt
• 2 teaspoons black peppercorns
• 5 cloves garlic (crushed)
• 3 bay leaves
• 2 oranges (sliced)
• 2 large shallots or medium onions (cut into quarters)
• A handful of parsley
• A handful of fresh sage
• A handful of thyme sprigs
• 4 turkey legs (drumsticks and thighs on the bone with skin)
• 2 bone-in turkey breasts with skin (6-7 lbs.)
• Olive oil (for drizzling)
• Freshly ground black pepper

Baking glaze:

• 1 cup of excellent quality apple cider
• 1 cup turkey broth
• 2/3 cup dark amber maple syrup
• 6 tbsp (90 g) butter
• 10 allspice peas
• Several strips of orange zest

Preparation:

1. Prepare the marinade: mix in a saucepan apple cider, brown sugar, salt, peppercorns, garlic, bay leaves, orange slices, onion, parsley, sage, and thyme. Heat until the sugar and salt dissolve. Let the mixture cool completely.
2. Divide the turkey halves equally and place them in two 12-quart resealable plastic bags (or containers) large enough to hold the meat. Spread the marinade evenly between both containers. Marinate in the refrigerator for several hours, or preferably overnight.
3. Preheat oven to 160 degrees.
4. Remove the turkey from the brine and pat dry. Then rub the skin with olive oil and season with pepper. Transfer the meat to a rack set over a baking sheet and roast for 90-100 minutes (30 minutes per kilogram), or until a meat thermometer inserted into the thickest part of the turkey registers 165 degrees Fahrenheit (73 degrees Celsius).
5. Prepare the glaze: Place a saucepan over medium-high heat and pour in the apple cider, turkey broth, maple syrup, butter, allspice, and orange zest. Bring the mixture to a gentle simmer and cook until the glaze has reduced by half. Baste the turkey before placing it in the oven, and then baste it regularly halfway through the cooking time.