Cider Brined Turkey - canola oil

Method

• In a large pot over medium-high heat, add the oil garlic, onions, and orange and saute for 4 minutes.
• Add the cider and bring to a simmer.
• Add the salt and herbs and let simmer for 2 minutes.
• Remove from heat, add the water and the ice.
• Stir until the brine is cooled to at least room temperature.
• Add the turkey to the pot.
• The turkey should be completely submerged in the brine.
• Cover with a lid and put in the refrigerator.
• Let the turkey brine for a minimum of 12 hours and no more than 24 hours.
• Preheat the oven to 350 degrees F
• Remove the turkey from the brine, rinse and pat dry.
• Tuck the wings under the back portion of the breast.
• Tie the legs together with piece of butcher's twine.
• Put the turkey, breast side up, in a roasting pan fitted with a rack.
• Add the chicken broth to the roasting pan.
• Put in the oven and roast until an instant-read thermometer inserted in thickest part of the thigh reads 165 degrees F, 15 to 20 minutes per pound, about 3 hours.
• Make sure to baste the turkey every 20 minutes with the pan drippings.
• If the turkey begins to brown too quickly tent it loosely with foil.
• Remove the foil the last 30 minutes of cooking.
• Transfer the turkey to a cutting board or serving platter and let rest at least 15 minutes before carving.
• Melt the butter in a large skillet over low heat.
• Whisk in the flour and cook until the flour turns a light brown color, about 3 to 4 minutes.
• Slowly whisk in the pan drippings and the chicken broth.
• Add the thyme leaves and season with salt and pepper, to taste.
• Let the gravy simmer until thick, about 5 minutes.
• Serve with the turkey.