Cider-Brined Turkey

2 qts plus 1 cup apple cider

1/2 cup Kosher salt

1/2 cup brown sugar

1 cup low sodium soy sauce

15 whole black peppercorns

8 whole star anise pods

5 dried shiitake mushrooms

6 whole cloves of crushed garlic

6 scallions, whites only, cut into 1 inch pieces

5 1/4 slices un-peeled ginger

2 sticks cinnamon

3 sprigs parsley

1 - 12 to 14 lb turkey with giblets, neck etc. removed

2 Granny Smith apples, cut into quarters

1 large onion quartered

Melted margarine or peanut oil for basting

Bring two quarts of cider and the eleven remaining ingredients to a boil in a pot that will be large enough to hold the turkey.

Let cool to room temperature.

Add four quarts of cold water, stir well.

Add turkey to brine and press down to submerge.

If not fully covered, add a little more cold water.

Refrigerate overnight.

Remove turkey from brine and pat dry. (Discard brine)

Season inside and outside with pepper.

Tie legs and place on a rack in a large roasting pan.

Place one cup of cider and three cups of low sodium chicken stock in the roasting pan.

Brush turkey with margarine or oil.

Scatter apples and quartered onion around the bottom of roasting pan.

Let sit for 30 minutes, then place in a pre-heated 375 degree oven.

Baste turkey with pan juices every half hour.

Turkey should be done in about 2 1/2 to 2 3/4 hours.

To test for a safe internal temperature, insert an instant read thermometer into the thickest part of the thigh.

The internal temperature should read 165 degrees minimum.

If not, place back in oven until 165 degrees is reached.

Transfer to a platter and let rest for 15-20 minutes before carving.

Use the pan juices in the bottom of the roasting pan for a pan gravy.