8 cups water

2 cups pure maple syrup

1 cup kosher salt

1 cup brown sugar

6 whole cloves

6 bay leaves

1 Tbsp. whole black peppercorns

16 cups ice cubes

1 fresh or frozen (12-14 lb.) turkey, trimmed, giblets removed from (thaw if frozen)

2 gallons cold water or as needed

1 cup apple cider or apple juice

1/4 cup molasses

Preheat the oven to 375*F.

Trim any extra fat and tail piece from the turkey.  Then carefully loosen the skin from the breast to let the brine circulate.

Combine water and next 7 ingredients for the brine in a large saucepan.  Bring to a boil, stirring with a whisk until salt and sugar are dissolved.

Add ice to cool brine.  Place turkey in a 4-gallon bucket and pour brine mixture over it.  Add cold water until turkey is immersed, then refrigerate, in brine for at least 2 hours and up to 24 hours.

Combine cider and molasses in a small saucepan, boil 5 minutes.  Line a roasting pan with heavy duty foil.  Remove turkey from the brine ( discard brine) and prepare for roasting.  Pat the bird dry and score the skin at the end of the drumsticks.  Tie the legs back with cotton string and tuck the wings under the bird.  Place turkey breast side up, on a rack in the roasting pan.  Add a few cups of water to the pan.  roast the turkey 45 minutes, then remove from the oven.  Using a pastry brush, paint the turkey with some of the cider mixture.  Start painting the turkey on the baste from the top, even out the color by brushing down, then around the sides.

Tent with heavy duty foil and roast another 45 minutes, then brush with baste mixture again.  Roast additional 1 1/2 hours, brushing 4 more times (keep the foil tent on the turkey as it roasts leaving  only the legs exposed to the heat.  Cook until turkey registers 170* in the thickest part of the thigh.  To check for doneness, insert an instant read thermometer deep into the thickest part of the inner thigh.  For accuracy, don't touch the bones with the probe.  Allow to rest for 20-30 minutes before carving.