FROM the www.chefscatalog.com website - Diane Morgan, The Thanksgiving Table (Chronicle Books, 2001). If you would like to purchase this book, please visit Chronicle Books. "Trust me here - you will never again complain, nor hear complaints about dry meat if you make brining the first step in the preparation of your holiday bird. Brining requires nothing more than boiling water with salt, sugar and spices; cooling the mixture; then soaking the turkey in the brine for 12 to 24 hours."
My Private Note
Units: US | Metric
- 2/3 cup kosher salt
- 2/3 cup sugar
- 6 slices fresh ginger, quarter size
- 2 bay leaves
- 6 whole cloves
- 1 teaspoon black peppercorns, crushed
- 2 teaspoons allspice berries, crushed
- 8 cups unsweetened apple cider (or juice)
- 2 ziploc bags (recipe actually calls for 2 turkey size brining bags)
- 1 (10 -25 lb) whole turkey (fresh or thawed turkey)
- 2 oranges, quartered
- 1In a 3-to 4-quart saucepan, put the salt, sugar, ginger, bay leaves, cloves, peppercorns and allspice. Add 8 cups of apple cider or juice and stir to combine. Bring to a boil over medium-high heat, stirring until the salt and sugar have dissolved. Boil for 3 minutes; then remove from the heat. Add 4 cups of ice-cold water, stir and set aside to cool.
- 2Have ready a heavy roasting pan large enough to hold the turkey. Place one of the bring bags inside the second one to create a double thickness; then place these bags, open wide, in the roasting pan.
- 3Remove the turkey from its wrapping. Remove the neck and bag of giblets from the main and neck cavities of the bird. Store separately in the refrigerator for making gravy. Stuff the main cavity of the bird with the orange quarters.
- 4Fold back the top third of the bags, making a collar. Place the turkey inside the double-thick bags, stand it upright, unfold the top of the bag, and pour the Apple Cider Brine over the bird. Add an additional 2 cups of cold water. Draw up the top of the inner bag, squeezing out as much air as possible; then secure it closed with a twist tie.
- 5Do the same for the outer bag. Place the turkey, breast-side down, in the roasting pan and refrigerate for 12 to 24 hours. Turn the turkey 3 or 4 times while it is brining.
- 6Just prior to roasting, remove the turkey from the brine. Discard the bags, brine, and any cured herbs or spices remaining on the bird. Discard the oranges and ginger. Rinse the turkey under cold water and pat dry with paper towels. The turkey is now ready to be roasted according to your own favorite recipe.
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Nutritional Facts for Apple Cider Brined Turkey
Serving Size: 1 (3941 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 5962.3
- Calories from Fat 2400
- Total Fat 266.6 g
- Saturated Fat 75.1 g
- Cholesterol 2257.6 mg
- Sodium 77646.3 mg
- Total Carbohydrate 166.5 g
- Dietary Fiber 6.5 g
- Sugars 158.0 g
- Protein 680.6 g
The following items or measurements are not included:
unsweetened apple cider