Star Anise, Cider and Cinnamon Brined Turkey
Combine all ingredients except butter in a large pot. Put turkey in brine (this brine can accommodate a 20 lbs. turkey), ensure it’s fully covered and brine 24 hours in the refrigerator. Drain turkey and pat dry. Discard brine.
Put turkey in roasting pan and stick a meat thermometer in the thick part of the drumstick. Baste turkey in butter. Add 3 cups chicken stock or bouillon. Roast at 375F for 30 minutes, then lower heat to 325F and roast, baking occasionally, until meat thermometer indicates it’s done. Let rest 10 minutes before carving.