Apple Cider Brine for Turkey -- Carrie Sheridan

Submitted by carrie sheridan

"a great brine for a moist, flavorful Thanksgiving turkey..."

 

• Ready In: 51hrs
• Ingredients: 9
• Serves: 10

ingredients

• 1 organic turkey, 10-16 lb
• 3 cups best quality apple cider
• 2 cups packed dark brown sugar
• 1 cup kosher salt
• 3 tablespoons tri-colored peppercorns
• 5 whole bay leaves
• 5 garlic cloves, minced
• 4 sprigs rosemary, leaves stripped off
• 3 large oranges

directions

1. Combine 2 gallons of cold water with the apple cider, brown sugar, kosher salt, peppercorns, bay leaves, garlic, rosemary and the peels of the 3 oranges in large strips.
2. Stir until the sugar and salt dissolve.
3. Bring this to a boil , then turn off the heat and cover.
4. Allow to cool completely and then place in the refrigerator to chill.
5. Place the uncooked turkey (that has been cleaned out and rinsed well) in the chilled brine solution and refrigerate this for at least 1 day, preferably for 2 days.
6. If you donT have room in the fridge, put this in a cooler with plenty of ice -- and check the cooler periodically to refill with fresh ice.
7. When ready to cook the turkey, remove it from the brine and submerge it in a large pot or in a very clean sink of very cold, fresh water.
8. Allow the turkey to sit in the clean cold water for at least 15 minutes to remove all the salt from the outside.
9. Remove the turkey and discard the brine.
10. Pat the turkey until it is absolutely dry.
11. Then cook according to your favorite chef's instructions --
12. usually about 45 minutes at an oven temperature of 450 degrees, with the legs put in first.
13. then reduce the heat to about 325 for an hour or so.
14. then you can crank up the temperature.
15. cook until an instant thermometer put into the breast registers 165 degrees and the thigh registers 180 degrees -- this is essential.
16. Remove the turkey from the oven, cover it tightly with aluminum foil or a large lid (like the lid of your round outdoor bbq grill) and let it rest for at least 20-30 minutes --
17. Make gravy by -- removing any fat from what is left in the roasting pan -- place roasting pan over a medium low heat and deglaze the pan with 1/2-1 cup pinto grigio or chicken stock or broth, getting the crusty brown bits off the bottom of the pan for more flavor -- mix some cornstarch with cold water or broth until blended and then add that, stirring constantly, until thickened -- you can add butter if you want -- stir until somewhat reduced.
18. Carve the turkey according to videos online - Project Foodie has great instructions, so does Ina Garten -- .