Cider-Brined Turkey with Star Anise and Cinnamon

source	Bon App�©tit
categories	main dish, poultry
yield	10–12 Servings
prep time
total time

INGREDIENTS

2 quarts plus 1 cup apple cider

1 cup kosher salt plus more

1 cup soy sauce

½ cup (packed) light brown sugar

16 whole black peppercorns

8 whole star anise pods plus more for garnish

6 garlic cloves, Smallashed

6 scallions, white parts only, trimmed, split lengthwise

6 ¼ ”-thick slices unpeeled ginger

5 dried shitake mushrooms

2 ”-4” cinnamon sticks plus more for garnish

2 sprigs cilantro

1 -14-lb turkey

Freshly ground black pepper

2 Granny Smith apples, cut into sixths

Melted unsalted butter or vegetable oil (for basting)

INSTRUCTIONS

1. Bring 2 quarts cider, 1 cup salt, and the next 10 ingredients to a boil in a very large (16-qt.) pot, stirring to dissolve salt and sugar. Let cool to room temperature. Stir in 1 ½ gallons cold water. Add turkey to brine and press down to submerge. Cover; refrigerate overnight.

2. Remove turkey from brine and pat dry with paper towels; discard brine. Season lightly inside and out with salt and pepper. Place turkey, breast side up, on a rack set in a large heavy roasting pan and tie legs together with kitchen twine. Let stand at room temperature for 1 hour.

NOTES

NUTRITION