The Day Before
(12 to 15 hours before roasting):
In a large clean 5-gallon bucket, mix cider, water salt and brown sugar until fully dissolved. Twelve to 15 hours before roasting, place turkey in brine. Cover and refrigerate in Sub-Zero refrigerator or outside if it is between 20-40°F (-7-4°C).
The Roasting Day
Bake Mode: (with brined turkey)
Cooking time in BAKE mode will be approximately 10-15 minutes per pound, though the actual time depends on many variables, including the weight and temperature of the turkey before cooking.
Alternate Cooking Mode
Convection Roast Mode: (with turkey that is not brined)
Preheat Wolf oven in CONVECTION ROAST at 300°F (149°C). Rinse turkey with cold water and pat dry with paper toweling. Mix together butter and herbs and gently tuck under the skin over the turkey breast. Place turkey, breast side up, on a roasting rack on the roasting pan. Insert temperature probe into the turkey thigh and set for 180°F (82°C). Roast until temperature probe chimes the temperature has been reached. Remove the probe and insert it into the other thigh to double check the internal temperature has reached 180°F. Remove turkey from oven and allow to rest uncovered for 30 minutes to 1 hour.
Cooking time in CONVECTION ROAST mode will be approximately 10-15 minutes per pound, though the actual time depends on many variables, including the weight and temperature of the turkey before cooking.
In either mode, basting your turkey is optional. If you elect to baste, do so no more than once every half hour.