Asian inspired citrus turkey

Turkey recipe

• 21 pound turkey, defrosted
• 1 gallon apple cider
• 1 gallon water
• 1/2 cup salt
• 2 tbsp chicken powder
• 1/4 cup melted palm sugar with 1 tbsp water
• 1/4 cup brown sugar
• 4 lemon grass split and half
• 1 or 2 oranges sliced
• 4 stick of butter
• 2 tbsp garlic powder
• 2 tbsp black pepper
• 2 tbsp apple cider vinegar
• 1/2 cup honey

To make the brine:

• Add the apple cider, water, salt, chicken powder, palm sugar, brown sugar, lemon grass and orange slices to a large bucket. 
• Dunk the turkey until submerged.
• Add ice. 
• Cover with lid and let brine overnight 12-24 hours.

To prepare turkey:

• Pat dry.
• Use a spoon and gently lift the skin off the meat. You can also use your hands.
• Spread butter under the skin.
• Stuff the turkey with the veggies.
• Tie the turkey ends, fold the wings under.
• Add veggies and water to the roasting pan.
• Place turkey in roasting pan.
   

Baking:

• Preheat oven to 350 degrees.
• Bake turkey covered with aluminum foil for one hour, then remove foil.
• Bake turkey until the breast temperature is 165 degrees. 
• Baste turkey with pan drippings.
• Last 15 minutes, brush with honey.