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Cider Marinated Turkey

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 teaspoon whole allspice, crushed
2 medium navel oranges, quartered
3 quarts cold water
1 turkey (12 pounds)
1 medium onion, quartered
2 medium carrots, halved and quartered
2 sprigs fresh sage or 1 tablespoon rubbed sage

Printed from tasteofhome.com Sep 7, 2008

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Cider Marinated Turkey cont.

1 tablespoon 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

Printed from tasteofhome.com Sep 7, 2008

Cider Marinated Turkey

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. Editor's Note: It is best
not to use a prebasted turkey for this recipe. However, if you do,
omit the salt in the recipe.

Yield: 12 servings plus leftovers.