Step 1

Bring the contents of the stockpot to a boil and simmer for 20 minutes on low heat.

Step 2

Let it cool completely at room temperature.

Step 3

Once cooled, pour the cider mixture in a brine bag or large container that's big enough to hold and cover the turkey.

Step 4

Remove the bird from the bag.

Step 5

Take off the neck and any giblets from the cavity.

Step 6

Rinse the turkey under cold water. Pat dry with a paper towel.

Step 7

Tie the legs together and fold the wings under the turkey.

Step 8

Place the raw turkey in the prepared cider brine fluid. Position the bird breast side down.

Step 9

Make sure to submerge the entire turkey. Leave it to sit in the brine for 8-16 hours.

Step 10

Cover or seal in the brining container. Store in the fridge or a cool area. Halfway through the brining time, flip the bird to breast side up.

Step 11

Allow the turkey to soak in the cold brine for 18-24 hours.

Step 12

Rinse the turkey inside and out and pat dry the turkey with paper towels.

Step 13

Bring to room temperature for 1-2 hours before roasting.

Step 14

Roast according to your preferred method.