Spatchcocked Turkey

For Turkeys Up to 25 LBS

Ingredients

• 1 whole turkey (up to 25 lbs.)
• 1 gal. apple cider
• 2 cups kosher salt
• 1 tbsp. allspice
• 4 cinnamon sticks
• 4 bay leaves
• 1 cup dark brown sugar
• 1 tbsp. black peppercorns
• 1 bunch of fresh thyme
• 1 bunch of fresh rosemary

Directions

1. Combine all ingredients, except turkey and herbs, in a large stock pot; bring to a boil over med-high heat. Stir occasionally to dissolve salt and sugar.
2. Roll bunches of herbs between your palms to open up the aromatics. Keep bunches tied together and add all fresh herbs to the pot; let steep for 5 min.
3. After 5 min., remove fresh herbs from the pot and discard.
4. Remove the pot from heat.
5. Add a gallon of ice water, stir, and let cool to room temperature.
6. After the brine has cooled, gently submerge the turkey. Cover and let turkey brine for a minimum of 24 hours, but up to 48 hours, in the refrigerator. While turkey is brining, stir occasionally to keep ingredients from settling to the bottom.
7. After 24-48 hours, remove the turkey from the brine, rinse well, pat dry, and cook by your desired method.