Joe Cicala's Apple Cider and Amaro-Brined Turkey

Serves 10-12 people

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2 quarts of apple cider (for brine), plus 1 cup set aside for roasting

2 cups Meletti amaro, plus 1/4 cup set aside for roasting

1 cup kosher salt

½ cup packed light brown sugar

1 tablespoon whole black peppercorns

4 whole star anise

4 bay leaves

6 garlic cloves

2 cinnamon sticks

1 orange peel

1 12- to 15-pound turkey

1 stick unsalted butter, melted (or 1/2 cup olive oil)

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1. Bring 2 quarts of cider, 2 cups of amaro, and the remaining ingredients to a boil in a very large (16-quart) pot, stirring to dissolve all the salt and sugar. Once dissolved, remove from heat, and let cool to room temperature. Add 1½ gallons of cold water. Add turkey to brine, and press down to submerge. Cover, and refrigerate overnight (at least 12 hours).

2. Remove turkey from brine and pat dry. Discard brine. Season the turkey lightly inside and out with kosher salt and black pepper. Place turkey, breast side up, on a rack set in a large heavy roasting pan. Tie the legs together with kitchen twine, and let stand at room temperature for 1 hour before roasting.

3. Preheat oven to 375 degrees. Add the remaining cider, amaro, and 2 cups of water to the bottom of the roasting pan. Brush turkey with butter, and roast, basting occasionally, for 21/2 to 3 hours, or until the internal temperature of the thigh reads 165 degrees. Transfer turkey to a platter, and let rest for a minimum of 20 minutes before carving.

- From chef Joe Cicala of Le Virtù and Brigantessa

Per serving (based on 12): 211 calories; 25 grams protein; no carbohydrates; no sugar; 4 grams fat; 66 milligrams cholesterol; 96 milligrams sodium; no dietary fiber.EndText