8 C apple cider
2/3 C salt
2/3 C sugar
1 tbl black peppercorns, coarsely crunched
1 tbl whole all-spice, coarsely crushed
1 1"-long piece fresh ginger, peeled, sliced into 8 rounds
6 whole cloves
2 bay leaves
1 12-16 lb. turkey
2 oranges (I also added one apple) - quartered
6 C ice
Combine first eight ingredients in a large saucepan; bring to a boil.
Cook until sugar and salt dissolve, about 5 minutes.
Cool completely.
Rinse Turkey with cold water; pat dry. Trim excess fat.
Stuff body cavity with orange quarters.
Place turkey-sized oven bag inside a second oven bag to form a double-thickness (I actually needed three bags as mine sprung a leak).
Place bags in a large stockpot & place turkey inside inner bag.
Add cider mixture and ice.
Secure bags with multiple twist ties.
Refrigerate 12-24 hours, turning occasionally.
