Cider-Brined Turkey

• 1 gallon apple cider or juice
• 1-3/4 cups kosher salt
• 1 cup sugar
• 1 tablespoon dried minced onion
• 1 tablespoon whole peppercorns
• 2 garlic cloves, minced
• 1 teaspoon crushed juniper berries
• 1 teaspoon dried marjoram
• 1 teaspoon dried sage leaves
• 1 teaspoon dried thyme
• 3 bottles (12 ounces each) dark beer, chilled
• 6 cans (14-1/2 ounces each) chicken broth, chilled
• 2 turkey-size oven roasting bags
• 1 turkey (18 to 20 pounds)
• 1/2 cup butter, melted
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

1. In a stockpot, combine the first 10 ingredients. Bring to a boil; cook and stir until salt and sugar are dissolved. Remove from the heat. Add cold beer and broth to cool the brine to room temperature.
2. Place one turkey-size oven roasting bag inside the other. Place turkey inside both bags; pour in cooled brine. Seal bags, pressing out as much air as possible; turn to coat turkey. Place in a shallow roasting pan. Refrigerate for 18-24 hours, turning occasionally.
3. Remove turkey from brine; rinse and pat dry. Discard brine. Tuck wings under turkey; tie drumsticks together. Place on a rack in a shallow roasting pan, breast side up. Brush with melted butter; sprinkle with salt and pepper.
4. Bake, uncovered, at 325u0b0 for 3-1/2 to 4 hours or until a thermometer inserted in thigh reads 180u0b0, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before carving.

apple cider, kosher salt, sugar, onion, peppercorns, garlic, juniper berries, marjoram, sage, thyme, bottles, chicken broth, turkey, turkey, butter, salt, pepper

Taken from www.tasteofhome.com/recipes/cider-brined-turkey/ (may not work)