3 cups apple cider
2 cups brown sugar 
1 cup kosher salt 
3 tablespoons tricolor peppercorns 
5 whole bay leaves 
5 cloves garlic, minced 
4 sprigs rosemary, leaves stripped off 
Peel of three large oranges, removed in large strips
1 turkey 


Step 1
Combine 2 gallons cold water with the apple cider, brown sugar, salt, peppercorns, bay leaves, garlic, rosemary and orange peels in a large pot. Stir until the salt and sugar dissolve. Bring to a boil, then turn off the heat and cover.

Step 2
Allow to cool completely, then place into the fridge to chill. Place uncooked turkey in the chilled brine solution, then refrigerate for 16 to 24 hours.

Step 3
When ready to roast the turkey, remove from the brine. Submerge the turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside.

Step 4
Discard the brine. Remove the turkey from the clean water, pat dry, and cook according to your normal roasting method.