8 cups Belue Farms apple cider
2/3 cup kosher salt
¾ cup brown sugar
1 tbsp. black peppercorns
3 bay leaves
3 cloves garlic, minced
3 tbsp. fresh rosemary OR 3 tbsp. fresh sage
1 orange, sliced
6 cups ice
1 10-12 lb. pastured, organic or free-range turkey
Combine all ingredients in a stock pot; stir until salt and sugar dissolve. When mixture begins to boil, turn off heat. Cover and cool.
Remove giblets and neck from turkey, and place bird in a large brining bag inside a large bowl or pot. Pour brine solution and ice over turkey, and refrigerate 12-24 hours.
When ready to roast, remove turkey from brine. Rinse turkey with cold water to remove brine solution, and pat dry. Cook according to your favorite roasting method.