1 gallon apple cider
1 gallon water
2 cups kosher salt
1/4 cup brown sugar
1 stick of cinnamon
1 teaspoon cloves
Zest of 1 orange, removed with a vegetable peeler
4 sprigs fresh rosemary
4 sprigs fresh sage
2 bay leaves
1 tablespoon black pepper peppercorns
Bring ingredients to a boil in a large stockpot and cool completely.
In a 5-gallon bucket or large food-safe bag, pour brine over turkey and allow to marinate for 24 hours.
Remove the turkey from the container, pat dry with a paper towel and roast turkey.