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  • 6-pack of Brightcider (sip on the rest as you cook!)
  • 16lb Turkey
  • 2 cups sugar
  • 2 cups salt
  • 6 cups water
  • 3 lemons
  • 6 bay leaves
  • 2 heads garlic
  • Chopped rosemary






  1. In a large stock pot combine the sugar and water; bring to a boil then remove from the heat.
  2. Add the remaining ingredients with the exception of the turkey.
  3. Allow the brine to cool then place in the refrigerator for 1 day.
  4. Place your turkey into a brine bag, or a large pot pour the brining mixture over the turkey.  Seal the brine bag with the zip tie provided and or a rubber band. Allow the turkey to sit in the brining mixture for at least 24hrs or up to 2 days.
  5. Remove turkey from brine, rinse and cook according to your favorite method as usual, we’ve listed our favorite below. 


  1. Boil cider in saucepan until reduced to ¼ cup, about 15 minutes.
  2. Whisk in butter and let cool completely.


  1. Preheat oven to 350 °F, setting rack as low as possible.
  2. Pat turkey dry and stuff loosely with stuffing.
  3. Place turkey in with the wings tucked under and legs tied loosely together
  4. Roast turkey 1 hour, then brush with glaze.
  5. Roast another 1 hour (or until beginning to brown), then cover with foil.
  6. Roast 3 hours, or until thermometer reads 175 °F; brushing with glaze every 30 minutes and add 1 cup of water to the pan if drippings begin to burn.
  7. Transfer turkey to platter and tent with foil.
  8. Let rest for 30 minutes.