Latin Inspired Turkey

BRINE

• 2 cups ACV

• 2 cups maple syrup

• 2 cups salt

• 1 gallon water

• 12 pound turkey

MARINADE

• .75 cup avocado oil

• .5 cup apple cider vinegar

• .33 cup orange juice

• 2 each lime, zested and juiced

• 2 tablespoons garlic puree

• 1 bunch cilantro

• 3-4 each chipotles in adobo

• 2 tablespoons salt

• 2 tablespoon black pepper

• 2 tablespoons dijon

• 1.5 tablespoon cumin

• 2 tablespoon coriander

• 2 ea, dried ancho chiles, optional

STUFFING

• 1 each onion, chopped

• 1 each orange, chopped

• 1 each lime, chopped

• 1 handful roasted garlic cloves

• 1 bunch cilantro

VEGGIES UNDER TURKEY

• 4 each carrots, chopped

• 4 each celery, chopped

• 1 each onion, chopped

• 2 cups bone broth, hot

GRAVY

• 2 tablespoons olive oil

• 4 tablespoons arrowroot

• Turkey drippings, fat removed