Best Thanksgiving Turkey

In a large stock pot add 6 quarts of water and 1 1/2 cups of coarse kosher salt. Bring to a boil over high heat until salt dissolves. Add 2 Cups Apple Cider, 1 1/2 cups orange juice, dried thyme, crushed rosemary and whole allspice. stir until well mixed. Cool to room temperature.

Remove giblets and neck from cavity of turkey. Dispose of giblets and neck. Rinse Turkey with cool water, Pat dry with clean dry cloth or paper towels.

Place Turkey breast side down, inside a large marinating bag. Add a spring or two of sage.Place Turkey inside large ice chest. Hold bag open, and with assistance, pour brine into bag. Add more water if necessary to cover turkey. Tie bag in a knot. Cover bag with enough ice to keep cold for 12-18 hours, close ice chest, and let brine for 18 hours.

Prepare turkey prep area with a large clean towel, heavy metal roasting pan with roasting rack, and prepared warm stuffing.

Place bagged turkey in sink. Cut top off bag. Remove turkey and rinse well. Making sure to remove all the whole allspice.

Place Turkey on large clean dish towel. Pat turkey dry. Turn turkey over back side up. Stuff neck cavity loosely with stuffing. Pull skin back over stuffing and pin with poultry lace pin or tie down with butcher's twine. Carefully turn Turkey back over. Pat front of turkey dry. Stuff stomach cavity with prepared stuffing. Tie legs together.

Lift skin on each side of Turkey breast by sliding hand between skin and breast. Place 4 Tablespoons of soften butter under skin on each side.

Place rack on lowest level in oven. Preheat to 400°.

In a large sauce pan, over medium heat, melt 4 sticks of butter. Add White wine. Mix. Fold a large piece of cheesecloth into quarters and cut long enough to cover length of Turkey, about 17 inches.

Place Turkey, breast side up on a roasting rack in a heavy metal roasting pan. If the turkey comes with a pop-up timer remove it. Fold wing tips under turkey. Pour 4-6 cups of water in bottom of roasting pan.

Place cheesecloth over Turkey, covering entire top of turkey, partially down the sides. Spoon melted butter and wine over cheesecloth. Reserving at least half the liquid for additional basting.

Place turkey in oven and cook for 30 minutes. Using a pastry brush or baster, baste cheesecloth with butter and wine. Reduce oven temperature to 350°, and continue to baste every 30 minutes; watching pan juices. Add additional water if needed. Keeping at least 2 inches of liquid on bottom of pan at all times. DO NOT LET BUTTER BURN ON BOTTOM OF PAN. When you run out of wine and butter baste with juice from bottom of pan. Turn roasting pan every hour so Turkey cooks evenly.

After the 3rd hour of cooking, carefully remove and discard cheesecloth. Continue to baste every 30 minutes. Skin will be fragile as it browns.

After 4th hour of cooking, insert an instant-read thermometer into the thickest part of the thigh. Do not poke the bone. the temperature should reach 180° (Stuffing should be between 140° and 160°) and the turkey should be golden brown. The breast does not need to be checked for temperature. If legs are not fully cooked, baste Turkey, return to oven, and cook another 20-30 minutes.

When fully cooked transfer to a serving platter or cutting board. Let rest for 30 minutes before carving. Remove stuffing and carve turkey. Be careful it will be extremely juicy.