1herb bouquet (thyme, rosemary, parsley, sage, chives, and basil)a few sprigs each
1gallonapple cider or juice
1cupdark brown sugar
1large handfulfresh gingersliced
⅓cupapple cider vinegar
2tablespoonhot red pepper flakes
1iceenough to fill bucket once brining fluid has been put in
Combine apple cider/juice, salt, and dark brown sugar in a large pot on the stove. Heat until sugar and salt have dissolved. Set aside for 15 minutes to cool.
Stuff the cavity of the turkey with the herb bouquet, and a couple of orange sections. Place the turkey into a container large enough to hold the turkey and the brining liquid. I use a clean 5-gallon bucket. Pour the brining liquid into the container with the turkey.
Add the garlic cloves, ginger, orange sections, apple cider vinegar, and hot red pepper flakes. Add ice to fill the bucket to cover turkey with liquid. Cover and brine overnight or up to 24 hours.
Remove turkey from brine, and discard the brine. Truss the turkey, and position onto rotisserie skewer. Cook over open fire until turkey reaches an internal temperature of 165-degrees. Turkey will self-baste as it cooks.
Preheat oven to 450-degrees. Place turkey on baking pan, breast side up. Melt 1 cup of butter. Place a cheesecloth on the turkey breast that has been soaked in butter. This will keep the meat moist to keep from overcooking while baking. Cook for 15-minutes then reduce heat to 350-degrees.
Cook for 15 minutes per pound (if stuffed then 17 minutes per pound), basting every 20 minutes. Cook until turkey reaches an internal temperature of 165-degrees. Remove cheesecloth the last twenty minutes of cooking.
Remove to a tray and tent with foil for 15 minutes prior to carving. Carve and serve immediately. Can be stored in an airtight container for up to one week.