Roast Apple Cider Turkey
Brining the turkey will make the turkey meat moist and tender, with a deep richer flavor.
Just keep in mind that brine is basically salt water.
So do not sprinkle salt on the turkey before putting in the oven,
and if you are using the drippings to make gravy, you will need very little, if any, added salt.
Just keep in mind that brine is basically salt water.
So do not sprinkle salt on the turkey before putting in the oven,
and if you are using the drippings to make gravy, you will need very little, if any, added salt.
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WHAT YOU NEED:
1 turkey 2/3 cup kosher salt 2/3 cup sugar 6 quarter-size slices of ginger 2 bay leaves 6 whole cloves 1 tsp black peppercorn 2 tsp whole allspice berries 8 cups unfiltered apple juice 2 oranges 1 brining bag (most butchers will have these available) |
METHOD:
BRINING THE NIGHT BEFORE:
In a saucepan, combine salt, sugar, ginger, bay leaves, crushed pepper, and allspice with the apple cider.
Bring to a boil, stirring frequently. Boil until the sugar and the salt have dissolved.
Remove from heat and add 4 cups of ice cold water. Stir and set aside to cool.
Remove the neck and giblets from the turkey.
Slice the orange and place them inside the turkey.
Place the turkey inside the brining bag.
Pour the completely cooled apple cider mixture over the turkey and add 2 more cups of ice cold water.
Remove as much air from the bag as possible and tie shut.
Place the bag in a roasting pan or cooler breast side down.
Refrigerate for 12-24 hours.
Turn the turkey 3 or 4 times during brining process.
ROASTING THE TURKEY:
Preheat oven to 325° F (160° C).
Remove the turkey from the brine and remove the orange slices from the inside of the turkey.
Rinse well.
Place the rinsed turkey in a roasting pan.
Rub 1 cube butter onto the outside of the turkey.
Do not salt.
Bake for 15 minutes per pound if the turkey weighs less than 16 pounds or 12 minutes per pound if it is heavier.
Baste every 20 minutes.
You might need to use chicken broth the first few times until the juice from the turkey builds in the roasting pan.
The turkey is done when a meat thermometer registers 170° F (75° C) in the breast meat and 185° (85° C) in the thigh meat.
Let the cooked turkey rest for 15 minutes before carving.
Serve with Harvest Meal Stuffing.
BRINING THE NIGHT BEFORE:
In a saucepan, combine salt, sugar, ginger, bay leaves, crushed pepper, and allspice with the apple cider.
Bring to a boil, stirring frequently. Boil until the sugar and the salt have dissolved.
Remove from heat and add 4 cups of ice cold water. Stir and set aside to cool.
Remove the neck and giblets from the turkey.
Slice the orange and place them inside the turkey.
Place the turkey inside the brining bag.
Pour the completely cooled apple cider mixture over the turkey and add 2 more cups of ice cold water.
Remove as much air from the bag as possible and tie shut.
Place the bag in a roasting pan or cooler breast side down.
Refrigerate for 12-24 hours.
Turn the turkey 3 or 4 times during brining process.
ROASTING THE TURKEY:
Preheat oven to 325° F (160° C).
Remove the turkey from the brine and remove the orange slices from the inside of the turkey.
Rinse well.
Place the rinsed turkey in a roasting pan.
Rub 1 cube butter onto the outside of the turkey.
Do not salt.
Bake for 15 minutes per pound if the turkey weighs less than 16 pounds or 12 minutes per pound if it is heavier.
Baste every 20 minutes.
You might need to use chicken broth the first few times until the juice from the turkey builds in the roasting pan.
The turkey is done when a meat thermometer registers 170° F (75° C) in the breast meat and 185° (85° C) in the thigh meat.
Let the cooked turkey rest for 15 minutes before carving.
Serve with Harvest Meal Stuffing.