Combine the apple cider, cranberry juice, salt, sugar, pickling spice, red pepper flakes
and orange zest
in a large saucepan
. Bring to a simmer over medium-high heat and cook until the salt and sugar have dissolved and the spices
are fragrant, 35 to 40 minutes. Stir in 8 cups ice-cold water.
Place the turkey beast skin-side down into a large bowl and pour the brine over the top. Cover and refrigerate for 3 to 4 hours (1 hour per pound).
Preheat the oven to 350 degrees F.
Remove the turkey from the brine
, pat dry and place skin-side up on a roasting pan with a rack. Rub the turkey with olive oil and sprinkle with black pepper. Roast
until the breast reaches an internal temperature of 160 degrees F, 1 hour 40 minutes, brushing with Cranberry
every 15 minutes (using about half of the glaze total).
Let the turkey rest for 10 minutes before serving with the remaining Cranberry Apple Glaze.