Ingredients
1 gallon apple cider or juice1-3/4 cups kosher salt1 cup sugar1 tablespoon dried minced onion1 tablespoon whole peppercorns2 garlic cloves, minced1 teaspoon crushed juniper berries1 teaspoon dried marjoram1 teaspoon dried sage leaves1 teaspoon dried thyme3 bottles (12 ounces each) dark beer, chilled6 cans (14-1/2 ounces each) chicken broth, chilled2 turkey-size oven roasting bags1 turkey (18 to 20 pounds)1/2 cup butter, melted1/2 teaspoon salt1/2 teaspoon pepper
Preparation
In a stockpot, combine the first 10 ingredients. Bring to a boil; cook and stir until salt and sugar are dissolved. Remove from the heat. Add cold beer and broth to cool the brine to room temperature.
Place one turkey-size oven roasting bag inside the other. Place turkey inside both bags; pour in cooled brine. Seal bags, pressing out as much air as possible; turn to coat turkey. Place in a shallow roasting pan. Refrigerate for 18-24 hours, turning occasionally.
Remove turkey from brine; rinse and pat dry. Discard brine. Tuck wings under turkey; tie drumsticks together. Place on a rack in a shallow roasting pan, breast side up. Brush with melted butter; sprinkle with salt and pepper.
Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a thermometer inserted in thigh reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before carving.
