Overnight Thanksgiving Turkey Brine with Apple Cider

Two nights before Thanksgiving, start the brine. In a large pot, combine the apple cider, brown sugar, salt, garlic, peppercorns, bay leaves, vegetable broth, and ginger beer. Squeeze as much juice from the orange halves into the pot and then add the squeezed orange halves.

Bring the mixture to a boil over medium high heat and boil for 5 minutes, stirring occasionally, until both the sugar and the salt are completely dissolved. Let cool completely.

Mix the cooled brine mixture with 2 quarts of the ice water in the brining container. Slowly add the turkey to the container and then top with 2-4 quarts of ice water, until the turkey is completely covered.

Move the container to the refrigerator and allow it to brine for 16-24 hours. This is best done two nights before roasting to allow time for the next step.

The night before Thanksgiving, remove the turkey slowly from the brine allowing it to drain completely. Rinse the inside and outside of the turkey with cool water to remove any extra brine. Pat it completely dry with paper towels and place on a sheet pan or roasting pan.

Let the turkey sit in the refrigerator uncovered for at least 12 hours to dry. This is best done the night before roasting to allow the full time for the turkey to dry out.

Cook the turkey with your desired cooking method.