Apple Cider Turkey Brine

In a large saucepan, combine the apple cider with all ingredients except the water. Bring the mixture to a boil over medium-high heat, stirring often until the salt dissolves.
3 cups apple cider, 4 garlic cloves, 4 rosemary springs, 2 sprigs sage, 1 cups kosher salt, 2 tablespoons peppercorns, 3 bay leaves, Peel of 2 oranges
Transfer to the refrigerator to cool completely.
Place the turkey in a large brining bag, then put the bag inside a pot or roasting pan for stability. Pour the brine into the bag, followed by the cold water. Squeeze out excess air so the brine fully covers the turkey (add additional water if needed), then seal the bag securely with twine.
16 cups cold water
Refrigerate for 16-24 hours. When ready to cook, remove the turkey from the brine, rinse thoroughly with cold water inside and out, and pat dry.