Cider-Brined Turkey with Maple-Cider Glaze

Ingredients

• 1 cup apple cider 
• 8 cups apple cider 
• 3  bay leaves 
• 8 servings pepper black freshly ground
• 10  peppercorns whole black
• 0.3 cup brown sugar 
• 6 tablespoons butter 
• 5 cloves garlic crushed
• 0.3 cup kosher salt 
• 0.7 cup amber maple syrup dark
• 8 servings olive oil for drizzling
• 2 strips orange rind 
• 2  oranges sliced
• 1 handful parsley leaves fresh
• 2 teaspoons peppercorns 
• 1 handful sage leaves fresh
• 2 large onions quartered
• 4  skin-on turkey leg/thigh quarters bone-in
• 1 handful thyme sprigs fresh
• 2  skin-on turkey breasts bone-in
• 1 cup turkey stock 

Equipment

• baking sheet
• oven
• pot
• kitchen thermometer
• ziploc bags

Directions

1. Heat the apple cider, brown sugar, salt, peppercorns, garlic, bay leaves, oranges, shallots, parsley, sage and thyme in a saucepot to dissolve the sugar and salt. Then let the mixture cool completely.
2. Divide the turkey pieces between two 2 1/2-gallon resealable plastic bags or containers big enough to hold them.
3. Add equal parts of the brine to the two bags.
4. Let rest for several hours in the fridge, preferably overnight.
5. Preheat the oven to 325 degrees F.
6. Remove the turkey from the brine and pat dry. Rub the skin with oil and sprinkle with pepper. Set the turkey on a metal rack placed over a rimmed baking sheet and cook about 15 minutes per pound, or until an instant-read thermometer inserted into the thickest part registers about 165 degrees F. The temperature will go up 5 to 10 degrees as it rests.
7. Place a small saucepot over medium-high heat.
8. Add the apple cider, turkey stock, maple syrup, butter, peppercorns and orange rind. Bring the mixture to a light simmer and reduce by half. Baste the turkey every now and then during the last half of the cooking time.