Ingredients
8 cups apple cider or unsweetened apple juice1/2 cup kosher salt2 bay leaves2 sprigs fresh thyme8 whole cloves5 garlic cloves1 teaspoon whole allspice, crushed2 medium navel oranges, quartered3 quarts cold water1 turkey (12 pounds)1 medium onion, quartered2 medium carrots, halved and quartered2 sprigs fresh sage or 1 tablespoon rubbed sage1 tablespoon canola oil
Preparation
In a large stockpot, combine the cider and seasonings. Bring to a boil. Cook and stir until salt is dissolved. Stir in oranges. Remove from the heat. Add water; cool to room temperature.
Remove giblets from turkey; discard. Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Place in a roasting pan. Carefully pour cooled marinade into bag. Squeeze out as much air as possible; seal bag and turn to coat. Refrigerate for 12-14 hours; turn several times.
Drain and discard marinade. Rinse turkey under cold water; pat dry. Place onion, carrots and sage in cavity. Rub oil over skin. Skewer turkey openings; tie drumsticks together.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place turkey over drip pan; grill, covered, over indirect medium heat for 2 to 3 hours or until a thermometer reads 180°, tenting turkey with foil after about 1 hour. Cover and let stand 20 minutes before carving.
If desired, thicken pan juices for gravy. Remove and discard skin and vegetables in cavity before carving turkey. Serve with gravy.
