Cider roasted turkey

Directions

1. Directions for brine:
2. In a large pot over medium-high heat, add all of the ingredients for the brine except for the water, ice, and turkey. Bring to a boil and simmer for 2 minutes; remove from heat, add the water and ice.
3. Stir until the brine is cooled to at least room temperature; add the turkey to the pot.
4. The turkey should be completely submerged in the brine. (If the turkey does not fit in the pot, then use a brining bag). Cover with a lid and put in the refrigerator.
5. Let the turkey brine for a minimum of 12 hours.
6. Directions for rub:
7. Combine all ingredients in small bowl and stir until mixture resembles a thick paste and all ingredients are well combined.
8. Using your hands, carefully loosen the skin over breasts and thighs; remove any excess fat. Place 2 tablespoons mixture in between the skin and each section of breast meat; repeat this process with both thighs. Use any leftover mixture and evenly spread it over the top of the skin.
9. Roasting directions:
10. Place turkey, breast side up, on roasting rack. Place turkey into a preheated 350 degree F oven; cook turkey until the internal temperature reaches 175 degrees F. This temperature should be taken at the thickest part of the breast meat. It will take 3 to 4 hours to cook depending on the size of the turkey and type of oven.
11. If the turkey begins to brown too quickly, tent it loosely with foil; remove the foil the last 30 minutes of cooking.
12. Transfer the turkey to a cutting board or serving platter and let rest at least 15 minutes before carving.