For the brine:
- 1 quart apple cider
- 1/4 cup kosher salt
- 1/3 cup brown sugar
- 3 bay leaves
- 1 teaspoon peppercorns
- A small handful of sage leaves
- A small handful of thyme sprigs
- A handful of parsley
- 1 large shallot or small onion, quartered
- 3 cloves garlic, crushed
- 1 orange, sliced
- 1 boneless turkey breast
- Extra virgin olive oil (EVOO), for drizzling
- Black pepper
For the brine, heat the brine ingredients in a saucepot to dissolve the sugar and salt then cool completely.
Place the turkey in 2.5-gallon plastic bag and add the brine. Let rest for several hours, preferably overnight.
If using a conventional oven, set the turkey on a metal rack set on a rimmed baking sheet and pre-heat the oven to 325ºF. Pat the turkey dry, rub with EVOO and season with ground pepper. Roast for 15 minutes per pound.