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I make this every year and it's F'in delicious!

Apple Cider and Bourbon Thanksgiving Turkey!! Mmmmmmm!

2 gallons apple cider.
2 cups Bourbon.
2 cups + 2 tbs course salt.
1 cup sugar.
1 12-15 pound turkey, giblets removed and rinsed.
1 tbs fresh ground white pepper.
1 tbs fresh ground black pepper.
4 cups homemade chicken stock or low sodium canned.
2 med onions roughly chopped.
2 carrots roughly chopped.
2 celery stalks roughly chopped.
½ cup coarsely chopped fresh flat leafed parsley (1 bunch).
4-6 granny smith apples.

1. In a pot or container large enough to fit turkey with large plastic bag in it. (kitchen trash bag “unscented” for god sake! Place turkey in bag in container.
   
2. In separate large pot, combine 2 gallons apple cider, 2 cups bourbon, 2 cups salt, 1 cup sugar. Stir to dissolve salt and sugar.
   
3. Pour mixture into container with turkey. (make sure to pour some inside the turkey) until turkey is completely submerged. Bring up trash bag over the turkey, squeeze out all of the air, twist and tie off bag. Place turkey in refrigerator for 18-36 hours.
   
4. Remove turkey from brine, dry well with paper towels. Let stand for 1-2 hours covered at room temperature.
   
5. Preheat oven to 325 degrees. In a small bowl combine 2 tbs salt, 2 tbs white pepper, 2 tbs black pepper. Rub the inside and outside of the turkey with the salt & pepper mixture.
   
6. Fill the turkey with as many quartered granny smith apples as needed to fill upthe turkey (do not over stuff).
   
7. Tie the legs together with twine. Fold neck flap under and secure with toothpicks. Place turkey breast side up on roasting rack in heavy metal roasting pan. Fold wingtips under the turkey.
   
8. Soak a clean kitchen towel in the chicken stock and squeeze it slightly leaving it very damp. Spread it evenly over the turkey. Place the turkey in the oven so breast is facing the front of the oven. Roast for three hours basting every 30 minutes.
   
9. Carefully remove the towel from the turkey. Turn roasting pan so the breast is facing the back of the oven. Baste turkey with pan juices. (the skin gets fragile as it browns, so baste carefully) Add onions, carrots, celery and parsley stems to the roasting pan around the turkey. Roast 1 hour more, basting after 30 minutes.
   
10. Insert an instant read thermometer into the thickest part of the thigh (do not poke into bone) the temperature should reach 165 degrees and the turkey should be a golden brown. The breast does not need to be checked for temperature. If legs are not fully cooked, baste the turkey and return to the oven for 15-20 minutes.
    
11. When fully cooked, remove turkey from the oven and let it rest covered for 20 minutes. transfer to carving board make the gravy and eat yourself into a coma!
    
    
    

The Gravy.

1. When turkey is fully cooked and removed from the pan. Place pan over medium heat. Add chicken stock and bring to a boil. Scraping the crisp bits from the botton and sides with a wooden spoon. Reduce heat and simmer stirring for 10 minutes. Skim off the fat and reserve it. Transfer de-fatted stock to med saucepan and bring to simmer.
   
2. In a second saucepan. Over medium heat, add melted butter and enough saved fat to make 1/3 cup. Add flour and cook, stirring constantly until golden brown 5-7 minutes. Remove ½ of mixture from saucepan and set aside. Whisk in the simmering stock mixture. If thicker gravy is desired add more of the flour mixture a little at a time until right. Cook for 10 minutes stirring constantly. Season with salt and pepper.