Shelly's Recipe

CIDER MARINATED TURKEY

Category: Poultry I

8 cups apple cider or unsweetened apple juice
1/2 cup kosher salt
2 bay leaves
2 sprigs fresh thyme
8 whole cloves
5 garlic cloves
1 tsp whole allspice, crushed
2 medium navel oranges, quartered
3 quarts cold water
1 (12 lb) turkey
1 medium onion, quartered
2 medium carrots, halved and quartered
2 sprigs fresh sage or 1 tbsp rubbed sage
1 tbsp canola oil

In a large kettle, combine the cider and seasonings. Bring to a boil. Cook and stir until salt is dissolved. Stir in oranges. Remove from the heat. Add water; cool to room temperature. Remove giblets from turkey; discard. Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Place in a roasting pan. Carefully pour cooled marinade into bag. Squeeze out as much air as possible; seal bag and turn to coat. Refrigerate for 12-14 hours; turn several times.

Coat grill rack with cooking spray. Prepare grill for indirect heat, using a drip pan. Drain and discard marinade. Rinse turkey under cold water; pat dry. Place onion, carrots and sage in cavity. Rub oil over skin. Skewer turkey openings; tie drumsticks together. Place turkey over drip pan; grill, covered, over indirect medium heat for 2 to 3 hours or until a meat thermometer reads 180 in the thigh, tenting turkey with foil after about 1 hour. Cover and let stand for 15 minutes.

If desired, thicken pan juices for gravy. Remove and discard skin and vegetables in cavity before carving turkey. Serve with gravy. Yield: 12 servings plus leftovers.