Cider brined turkey(s)

2 up to 15lb turkeys, washed
turkey oven bags

BRINE:
10 cups apple cider
1 tbsp black peppercorns, crushed
1 tbsp ground allspice
1 tbsp ground ginger
1 tbsp whole cloves
4 bay leaves
4 oranges, sliced

AFTER THE BRINE:
8 garlic cloves
2 tbsp ground sage
1 tbsp ground thyme
2 tbsp parsley
2 cans chicken broth
1 tsp pepper

To prepare brine, combine first 8 ingredients in a large saucepan; bring to a boil. Cook 5 minutes. Cool completely.
Remove giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Stuff body cavity with orange slices. Place a turkey-sized oven bag inside a second bag to form a double thickness. Place bags in a large stockpot. Place turkey inside inner bag. Add cider mixture. Secure bags with several twist ties. Refrigerate for 12 to 24 hours, turning occasionally.
Preheat oven to 500º.
Remove turkey from bags, and discard brine, orange quarters, and bags. Rinse turkey with cold water; pat dry. Lift wing tips up and over back; tuck under turkey. Tie legs together with kitchen string. Place garlic, sage, thyme, parsley, and broth in the bottom of a baking pan. Arrange turkey, breast side down, in pan. Brush turkey back with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake at 500º for 30 minutes.
Reduce oven temperature to 375º.
Remove turkey from oven. Carefully turn turkey over (breast side up) using tongs. Brush turkey breast with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake at 375º until a thermometer inserted into meaty part of thigh registers 170º (make sure not to touch bone). (Shield the turkey with foil if it browns too quickly.) Remove turkey from oven.

Another way to do this is to follow the directions for brining all the way to adding the spices before baking. Put oven on 375 degrees and bake slowly, rotating turkeys every hour, until they are done.

And yes, for those who are curious, I really bake 2 turkeys every Thanksgiving. :-)