APPLE BRINE FOR TURKEY THE NIGHT BEFORE COOKING
I have used this recipe for many years. It makes a turkey fall-apart moist every time.
Provided by Godiva Goddess
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 12
Number Of Ingredients 5
Steps:
- Line a cooler with a large food safe bag. Combine the apple juice, water, and salt in the bag; stir until the salt is dissolved; add the garlic.
- To use: Lie your turkey into the brine with the breast-side down; add more water to submerge turkey completely if needed. Pour the ice over the turkey. Seal the bag and close the cooler; allow to sit overnight.
Nutrition Facts : Calories 79.5 calories, Carbohydrate 19.7 g, Cholesterol 0 mg, Fat 0.2 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 7611.2 mg, Sugar 17.9 g
BRINED HERB-CRUSTED TURKEY WITH APPLE CIDER GRAVY
Provided by Anne Burrell
Categories main-dish
Time P2DT5h
Yield 8 to 10 servings
Number Of Ingredients 28
Steps:
- To brine the turkey: Combine all of the ingredients for the brine in a large container. Add the turkey and let it brine in the refrigerator for 2 to 3 days.
- To prepare the turkey for cooking: Remove the turkey from the brine the night before roasting and pat it thoroughly dry with paper towels. Combine the rosemary, sage, and butter for the herb crust in a small bowl. Season, to taste, with kosher salt. Work the butter under the skin of the turkey and massage it into the breasts and the legs. Massage the butter on the outside of the skin as well. Tie the legs together over the breast so they will protect it during cooking and help keep it moist and juicy.
- Gravy preparation: Put the onions, carrots, celery, garlic, apples, bay leaves, cinnamon stick and thyme in a roasting pan and season with salt. Arrange the turkey on top of the veggies and refrigerate overnight UNCOVERED! Yes, that's right, uncovered. This will help the skin dry out and become really brown and crispy. Make sure that there is no raw food near the turkey in the refrigerator. After refrigerating overnight, the turkey is ready to go in the oven.
- Preheat the oven to 450 degrees F.
- Put 2 cups chicken stock and 1 cup apple cider in the bottom of the roasting pan. Roast the turkey in the preheated oven until the skin gets really nice and brown, about 40 minutes. Lower the oven heat to 350 degrees F for the remainder of the cooking time. Baste the turkey every 30 minutes or so and add more stock to the roasting pan, if needed. Cook about 17 minutes per pound. Once it gets to the proper color, tent the turkey with aluminum foil to prevent it from getting too dark.
- Remove the turkey from the oven when an instant-read thermometer inserted in the thickest part of the turkey registers 160 degrees F. Make sure that the thermometer is not touching a bone when doing the reading. When the turkey has reached the proper temperature, remove it from the roasting pan to a cutting board and let it rest for at least 30 minutes. Cover loosely with aluminum foil.
- Strain all the veggies over a bowl to separate them from the stock/mixture. Discard the veggies. Skim off the fat and add it to the roasting pan. This is the fat for the roux. Put the roasting pan over 2 burners and over a low heat and whisk in the flour. Cook until the mixture looks like wet sand, about 4 to 5 minutes. Slowly whisk in the remaining 1 cup apple cider, remaining chicken stock and the stock/cider mixture. Cook until the mixture has thickened and reached a gravy consistency. Taste and adjust the seasoning. Pour into a serving pitcher or bowl.
- Carve the turkey, transfer to a serving platter and serve with the gravy.
- Give thanks for such a great turkey!!!
APPLE BRINED TURKEY
A spectacular brine of apple cider, orange juice, and warm spices gives your holiday bird sweet and spiced undertones and keeps it super moist.
Provided by reuben_barton
Time 5h
Yield 8
Number Of Ingredients 11
Steps:
- Combine apple juice, brown sugar, and salt in a large saucepan. Bring to a boil, stir to dissolve sugar and salt. Boil for one minute and remove from heat. Cool to room temperature. In a large food safe container (2 to 5-gallons), combine the apple juice mixture with the remaining ingredients, then refrigerate to 40 degrees F. Remove giblets and neck from raw turkey and place turkey in the brine solution, breast side down. Place a heavy plate or bowl on top to keep the bird submerged, if necessary. Place container in fridge and brine the turkey for 24 hours. Discard brine solution and rinse turkey well, inside and outside. Pat turkey dry and air dry in fridge for about 4-hours, uncovered. Coat turkey with light coating of oil or butter and bake in oven (or smoke, outdoors, in bbq smoker) at 325 degrees F. until thermometer placed in breast reads 165 degrees F (about 3-hours).
Nutrition Facts :
MEAN CHEF'S APPLE BRINE
Make and share this Mean Chef's Apple Brine recipe from Food.com.
Provided by Bekah
Categories Apple
Time 50m
Yield 6 quarts
Number Of Ingredients 9
Steps:
- bring apple juice, sugar and salt to a boil over high heat, skim foam, let cool to room temperature.
- Add remaining ingredients.
- Brine turkey for 24 hours.
- Quantity is sufficient for a 14 pound turkey.
GRILLED APPLE-BRINED TURKEY
Producing a juicy, amber-colored turkey infused with flavor is possible with this apple juice turkey brine. You won't regret planning for the long marinating time. This tasty turkey is worth every minute. -Trudy Williams, Shannonville, Ontario
Provided by Taste of Home
Categories Dinner
Time 3h30m
Yield 14 servings.
Number Of Ingredients 11
Steps:
- To make the brine, in a large kettle, combine the first 7 ingredients. Bring to a boil; cook and stir until salt and sugar are dissolved. Stir in oranges. Remove from the heat. Add cold water to cool the brine to room temperature., Remove giblets from turkey (discard or save for another use). Place a turkey-sized oven roasting bag inside a second roasting bag; add turkey. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan or other large container. Refrigerate for 18-24 hours, turning occasionally., Prepare grill for indirect heat. Drain turkey, discarding brine. Rinse turkey under cold water; pat dry. Rub oil over skin. Skewer turkey openings; tie drumsticks together., Place breast side up on a rack in a disposable foil roasting pan. Grill, covered, over indirect medium heat for 30-40 minutes. Tent turkey with foil; grill, covered, until a thermometer reads 165°, 2-1/2 to 3 hours longer. Cover and let stand for 15 minutes before carving.
Nutrition Facts : Calories 473 calories, Fat 23g fat (6g saturated fat), Cholesterol 210mg cholesterol, Sodium 213mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 62g protein.
STEVE'S APPLE BRINE FOR TURKEY
An apple brine not only adds flavor to the meat, it adds moisture through osmosis. This moisture will prevent the meat from drying out while slow-roasting for many hours.
Provided by Steve Brown
Categories Side Dish Sauces and Condiments Recipes
Time 1h45m
Yield 1
Number Of Ingredients 8
Steps:
- Place rosemary, thyme, sage, bay leaves, and black pepper into a cloth spice bag.
- Combine water and salt in a stock pot; stir until salt dissolves. Bring to a boil, place spice bag into water, and simmer until flavors combine, about 20 minutes. Cool to room temperature, at least 1 hour.
- Pour cold apple juice into cold spice mixture and stir until combined.
Nutrition Facts : Calories 1964.3 calories, Carbohydrate 484.3 g, Fat 8.2 g, Fiber 18.2 g, Protein 5.3 g, SaturatedFat 2.5 g, Sodium 181849.4 mg, Sugar 430.2 g
CIDER-BRINED TURKEY WITH MAPLE-CIDER GLAZE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 15h
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- For the turkey brine: Heat the apple cider, brown sugar, salt, peppercorns, garlic, bay leaves, oranges, shallots, parsley, sage and thyme in a saucepot to dissolve the sugar and salt. Then let the mixture cool completely.
- Divide the turkey pieces between two 2 1/2-gallon resealable plastic bags or containers big enough to hold them. Add equal parts of the brine to the two bags. Let rest for several hours in the fridge, preferably overnight.
- Preheat the oven to 325 degrees F.
- Remove the turkey from the brine and pat dry. Rub the skin with oil and sprinkle with pepper. Set the turkey on a metal rack placed over a rimmed baking sheet and cook about 15 minutes per pound, or until an instant-read thermometer inserted into the thickest part registers about 165 degrees F. The temperature will go up 5 to 10 degrees as it rests.
- For the glaze: Place a small saucepot over medium-high heat. Add the apple cider, turkey stock, maple syrup, butter, peppercorns and orange rind. Bring the mixture to a light simmer and reduce by half. Baste the turkey every now and then during the last half of the cooking time.
APPLE BRINED TURKEY
Soaking your turkey in a salt solution (a.k.a. "brining") before roasting can make the meat more moist and flavourful. This recipe adds apple juice, sugar and spices to the mix for a juicy and delicious bird. If you've never brined before, give it a try - you may be surprised by the results.
Categories Mains
Yield Serves 12.
Number Of Ingredients 10
Steps:
- To prepare brine, combine apple juice, brown sugar, salt, garlic, bay leaves, cloves and ginger in a large non-reactive saucepan. Bring to boil and cook, stirring frequently, until sugar and salt are dissolved. Reduce heat and simmer, uncovered, for 5 minutes. Remove from heat; cool completely.
- Combine apple juice mixture and water in a 5 gallon (20 L) food-safe non-reactive container, such as an unchipped enamel canner.
- Remove neck and giblets from turkey cavities and reserve for another use. Submerge turkey in brine. As turkey will float, weigh it down using a plate with a jar of water on it. Keep turkey submerged completely. Cover container and refrigerate for at least 8 hours, but no longer than 16 hours.
- Preheat oven to 425°F.
- Remove turkey from brine; discard brine. Rinse turkey under cold running water; pat dry. Secure wings with metal skewers and tie legs together using butcher's twine.
- Place turkey on a rack in a large roasting pan. Brush with melted butter.
- Roast for 30 minutes. Reduce temperature to 325°F and continue roasting, basting occasionally, until a meat thermometer inserted into the thickest part of thigh registers 175°F, about 2 1/2 - 3 hours.
- Transfer turkey to a platter and tent loosely with foil. Let stand for 30 minutes before carving. The internal temperature of turkey will continue to rise several degrees during standing. The final reading should be 180 - 185°F in the thigh and 170 - 175°F in the breast.
Nutrition Facts : Calories 693 calories, 38.9 g fat, 70.8 mg protein, 16 g carbohydrate, 0.1 g fibre, 2571 mg sodium *Ingredients not included in nutritional analysis.
TURKEY BRINE
The best Turkey Brine recipe is made with lots of apple cider, salt, and all the right spices. Your turkey will be so incredibly moist and delicious.
Provided by Krissy Allori
Categories Main Course
Time 12h20m
Number Of Ingredients 9
Steps:
- Combine apple cider, salt, peppercorns, allspice, cloves, and bay leaves in a large saucepan and bring to a boil. Cook 5 minutes until salt dissolves. Cool completely in refrigerator.
- Remove giblets and neck from turkey, refrigerate until ready to use, and reserve for gravy. Rinse turkey with cold water and pat dry. Trim excess fat. Stuff body cavity with orange quarters. Place a turkey-sized oven bag inside a large stockpot. Place turkey inside bag. Add cold cider mixture and ice. Squeeze as much air out of bag as possible. twist top and secure with twist tie or tuck end so that it stays put. Refrigerate for 12 to 24 hours, turning turkey occasionally.
- Once done, remove turkey from bag, and discard brine, orange quarters, and bag. Rinse turkey with cold water and pat dry.
- Cook turkey using your favorite method.
Nutrition Facts : Calories 57 kcal, Carbohydrate 14 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 4721 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
APPLE JUICE BRINE FOR CHICKEN
This easy recipe provides a great flavor boost for a delicious autumnal chicken!
Provided by Mackenzie Ryan
Categories Chicken Main Course
Number Of Ingredients 10
Steps:
- In a pot over medium heat, combine the apple juice, salt, oranges, lemon, and maple syrup. Bring to a boil.
- Turn off the heat and add in the rosemary, thyme, black peppercorns, and bay leaf. Let cool to room temperature. Refrigerate until the brine is cold.
- In a brining bag or large pot, submerge the whole chicken in the brine. Cover and refrigerate overnight. Remove from the bag before cooking, rinse the chicken, and pat it dry (including in the cavity). Cook as desired, it is great for roasting, smoking, or grilling. NOTE: The sugar in the apple juice makes the skin brown faster than usual. Halfway through cooking check to see if it needs covered with aluminum foil to prevent burning.
Nutrition Facts : ServingSize 1 serving, Calories 361 kcal, Carbohydrate 33 g, Protein 43 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 127 mg, Sodium 5472 mg, Fiber 2 g, Sugar 27 g
APPLE AND HERB BRINE FOR TURKEY
A mixture of sweet and savory flavors makes this brine a good choice for preparing the holiday turkey. The Herbs De Provence really adds some depth to the brine. It enhances the taste of the bird without overpowering. Make sure that you rinse the turkey well after brining to remove excess salt.
Provided by bakedapple42
Categories Whole Turkey
Time 35m
Yield 1 pot full of brine, 1 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients (except olive oil and butter) in a large pot and bring to a boil.
- Turn off heat and let the brine cool completely.
- Place a cleaned turkey (giblets removed) breast-side down into the brine. You can brine it right in the pot if it fits, or in a brining bag.
- Refridgerate turkey in brine for 16 - 24 hours.
- Remove turkey from brine and rinse really well to remove excess salt from surface of the bird. (All the good brine flavor will be inside the meat).
- Pat your turkey dry with paper towels and brush a mixture of olive oil and butter all over your bird.
- Roast your turkey according to your directions. (I roast mine in a roasting bag.).
APPLE MAPLE BRINED TURKEY
Time 3h30m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Place 2 cups of the water and salt in a pot and bring to boil. Boil 2 to 3 minutes. Cool to room temperature, and then pour into a large, tall, stainless stock pot or sterilized, food grade pail just wide enough to hold the turkey. Stir in remaining water and all other ingredients, except turkey. Now set in the turkey, ensuring it is completely submerged in the brine. Refrigerate turkey in brine 12-18 hours, turning occasionally. Preheat oven to 325°F. Drain turkey well; discard brine. Pat the turkey dry inside and out. Place the turkey in a roasting pan. Tie the legs of the turkey together; fold and tuck wings under the body. Roast turkey, uncovered, 1 1/2 hours. Baste turkey with pan juices, and then give the pan a 180-degree turn. Roast turkey another 1 hour and 15 minutes. Later in the cooking, cover legs or other parts of the bird with foil if they are over darkening. Insert an instant-read meat thermometer deep into an inner thigh of the turkey, not touching the bone. If it reads 170°F (77°C), the turkey is ready. If not, baste the bird with the pan juices again and roast 15 to 30 minutes more, or until the 170°F (77°C) temperature is achieved. Transfer turkey to a large platter, tent with foil and let it rest until you're ready to carve, at least 15 minutes (see Recipe options). Note: If your turkey contains them, remove the neck and innards from the main cavity of the turkey before brining. Place the neck in the roasting pan when you cook the bird; discard innards unless you wish to prepare them separately. Recipe options: To make the gravy, skim fat from pan drippings. Place the roasting pan over medium-high heat. Add 3 cups of turkey or chicken stock and bring to a boil. Place the flour and 1⁄2 cup turkey or chicken stock in a bowl and whisk until smooth. Whisk the mixture into the pan and simmer until the gravy thickens, about 5 minutes. Carve the turkey and serve the gravy in a sauceboat alongside.
SPICE-RUBBED BUTTERFLIED SMOKED TURKEY RECIPE
Turkey and smoke are a natural pairing, as anyone who's looked at a deli case can tell you, but there's a difference between cold-cut smoked turkey, with its ham-like cured texture and questionable smoke flavor, and real barbecued turkey. I'm talking the kind of smoked turkey you want served in thick, glistening slabs that are shiny with juice and fork-tender, with deep smoke flavor.
Provided by J. Kenji López-Alt
Time P1DT4h
Yield 12
Number Of Ingredients 15
Steps:
- At least 1 day and up to 3 days before cooking, remove the backbone from the turkey by cutting down either side of the spine with a pair of heavy-duty poultry shears. If necessary, use a cleaver or a heavy chef's knife to cut through the joints where the thigh meets the backbone. Alternatively, ask your butcher to butterfly your bird for you.
- Remove the wishbone by lifting the skin above the breast near the neck opening and locating the Y-shaped bone with your fingertip. Using a sharp paring knife, cut along the top and bottom of both halves of the bone. Slip your finger behind the bone, pull it out, and discard or save for gravy or stock.
- Lay the bird flat on a cutting board with its legs splayed out. Press down firmly on the breast to crack the bone so the turkey lies flat. Rub the skin all over with oil. Combine salt, paprika, smoked paprika, black pepper, mustard seed, coriander, cumin, cayenne, garlic powder, onion powder, sage, brown sugar, and baking powder in a small bowl and mix until homogeneous. Rub mixture over entire surface of turkey, coating it thoroughly. Transfer turkey to a wire rack set in a rimmed baking sheet, cover loosely with plastic wrap, and refrigerate at least overnight and up to 3 days.
- When ready to cook, light one half chimney of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Place the turkey on the cooler side of the grill with the legs facing toward the coals. Add 4 wood chunks. Cover grill with lid vents directly over the turkey. Close bottom and top vents halfway.
- Cook turkey, adjusting vents to maintain a temperature between 225 and 275°F (105 to 135°C), adding fresh wood chunks every half hour and fresh coals a dozen at a time as necessary to maintain temperature. Cook until a probe thermometer inserted into the coolest part of the breast registers 150°F (66°C) and the legs register at least 165°F (74°C), 2 1/2 to 3 1/2 hours. Remove turkey from grill, let rest 15 minutes, carve, and serve.
Nutrition Facts : Calories 564 kcal, Carbohydrate 5 g, Cholesterol 309 mg, Fiber 0 g, Protein 81 g, SaturatedFat 6 g, Sodium 1546 mg, Sugar 3 g, Fat 22 g, ServingSize Serves 10 to 12, UnsaturatedFat 0 g
APPLE CIDER TURKEY BRINE
Apple cider turkey brine brings a new level of flavor and juiciness to your Thanksgiving or holiday bird. This brine is easy to prepare because it's simply homemade apple cider made with apples and notes of citrus, pomegranate, cinnamon, brown sugar, and cloves. The result is tender, juicy, and the most flavorful turkey meat!
Provided by Shaunda Necole
Categories Brine Main Course
Time 50m
Number Of Ingredients 8
Steps:
- Remove the Instant Pot lid and turn on the sauté setting for 30 minutes. (30 minutes is the most you can sauté, so you'll add more time when this time is up.)
- Add the water, apples, and brown sugar to the stainless-steel inner pot with the lid off.
- Place the cloves, ginger, cinnamon sticks, pomegranate, and orange into the strainer bag, tighten the bag's strings, and place the strainer in the inner pot.
- Allow the cider to simmer.
- When the 30 minutes is up, turn on the sauté setting for an additional 10 minutes.
- When the cooking time is finished, remove the straining bag and scoop out the apples.
- Transfer the apple cider turkey brine to a deep-dish roasting pan with the turkey.
- Then oven-roast your turkey in the apple cider brine, basting the turkey with the brine pan juices every 20-30 minutes.
- You can garnish apple cider brined turkey with fresh thyme sprigs, fresh rosemary, or parsley.
Nutrition Facts : Calories 124 kcal, Carbohydrate 32 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Sodium 16 mg, Fiber 4 g, Sugar 25 g, UnsaturatedFat 2 g, ServingSize 1 serving
APPLE TURKEY BRINE
We are in love with this simple turkey brine. It's one of the best we've ever used. The turkey comes out moist and lightly salted with an underlying sweetness. It has hints of spice, citrus, apple, and herbs that are so expertly balanced you'd swear it was prepared by a 5-star restaurant chef. If you want to try a new outstanding...
Provided by barbara lentz
Categories Marinades
Number Of Ingredients 13
Steps:
- 1. In a large pan combine salt, sugar, and 1 quart of water.
- 2. Bring to a simmer and simmer until salt and sugar is dissolved. Turn off heat and let cool.
- 3. Add the remaining ingredients to the cooled brine.
- 4. Cover with plastic wrap and refrigerate until cold.
- 5. Place the turkey in a container large enough to hold the turkey and brine.
- 6. Pour the cold brine over the turkey.
- 7. If there is not enough brine to cover the turkey add more water.
- 8. Cover and brine for 24 hours.
- 9. Remove the turkey and rinse well.
- 10. Then dry.
- 11. Now the turkey is ready to roast.
10 TOP TURKEY BRINES (+ RECIPE COLLECTION)
These turkey brine recipes will make your bird so delicious and flavorful! We'll also give you tips on how to brine a turkey for the best holiday meal you've ever had.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a turkey brine in 30 minutes or less!
Nutrition Facts :
APPLE CIDER BRINED AND GLAZED TURKEY BREAST RECIPE
This apple cider recipe makes a more tasty and flavorful turkey recipe because you can stuff more ingredients that makes it juicy and a lot more delicious.
Provided by Recipes.net Team
Categories Roast
Time 15h
Yield 8
Number Of Ingredients 22
Steps:
- At least 8 hours before roasting or the night before, make the brine. In a 4-quart saucepan, combine the salt, sugar, ginger, bay leaves, cloves, peppercorns, and allspice.
- Add the apple cider 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 the 2 cups of cold water, stir and set aside to cool.
- Place the turkey breast in a jumbo-size plastic sealable bag breast side down.
- Pour some of the cooled brine mixtures into the open cavity of the breast and the rest all around the breast in the bag.
- Seal the bag and place it in a pan with sides.
- Refrigerate for 8 hours or overnight.
- About 1 hour before roasting, remove the turkey from the brine, and rinse it thoroughly under cold water.
- Place on a platter and blot it dry with paper towels.
- Discard the brine.
- Preheat the oven to 400 degrees F.
- Place a V-rack in a roasting pan.
- Rub the turkey breast all over with the softened butter and season with salt and pepper.
- Place turkey on the rack.
- Scatter the sprigs of thyme and sage, onion, and carrots in the bottom of the pan.
- Add the chicken broth and the apple cider.
- Place in the oven and roast for 30 minutes.
- Reduce the heat to 375 degrees F and baste with the pan juices.
- Continue roasting, basting occasionally with the pan juices, adding the remaining apple cider.
- Remove from the oven, transfer to a platter, and tent with foil.
- Meanwhile, make pan gravy while the turkey breast is resting.
- Place the roasting pan over medium-high heat.
- Discard the herbs, onions, and carrots.
- Skim any fat from the surface. Bring the liquid in the pan to a simmer.
- Using a wooden spoon, scrape and loosen any browned bits sticking to the bottom and sides of the pan.
- Place the flour in a small bowl, add some of the simmering liquid to the flour and blend until smooth.
- Slowly whisk the flour mixture into the pan until thickened.
- Add extra chicken broth if needed.
- Season to taste with salt and pepper.
- Strain if desired and transfer to a sauceboat to serve.
- Carve the turkey breast and serve with the gravy.
Nutrition Facts : Calories 579.00kcal, Carbohydrate 35.00g, Cholesterol 215.00mg, Fat 11.00g, Fiber 1.00g, Protein 87.00g, SaturatedFat 2.00g, ServingSize 8.00, Sodium 5,817.00mg, Sugar 27.00g
APPLE ROSEMARY BRINED ROAST TURKEY
Flavorful and juicy Apple Rosemary Brined Roast Turkey will make a gorgeous centerpiece for your family's holiday table.
Time 4h
Yield 1 12 to 14-pound turkey
Number Of Ingredients 13
Steps:
- Add 4 cups (950 mL) water, salt, sugar, bay leaves, rosemary sprigs, onion, garlic, and peppercorns to a medium saucepan over medium heat. Continue heating (stirring constantly), until the salt and sugar are dissolved. Turn off the heat and stir in the ice, and then the apple cider and apple cider vinegar.
- Pour the mixture into a vessel large enough to hold your turkey (I use the biggest stock pot I have), and add the remaining 8 cups (1.9 L) of water.
- Gently slide the turkey into the brine, adding more cold water if the bird isn't fully immersed. Cover the vessel and refrigerate overnight (about 12 hours).
- The next day, preheat the oven to 325F and prepare a roasting pan large enough to hold the turkey. (If you don't have a roasting rack for the bottom of your roasting pan, you can scrunch up foil for the bottom of the pan so the turkey isn't sitting in the bottom of the pan.)
- Remove the turkey from the brine, rinse it, pat it dry, truss it, and place it into the prepared roasting pan (breast-side-up). Use your fingers to smoosh the butter onto the skin.
- Roast until the internal temperature between the thigh and the wing and the thickest part of the breast reaches 165F on an instant-read thermometer, about 3 hours 15 minutes, to 3 hours 30 minutes.
- Lightly drape a piece of foil over the turkey and let it set 15 minutes before carving.
More about "apple brine for turkey food"
APPLE-BRINED TURKEY RECIPE - KEN ORINGER | FOOD & WINE
From foodandwine.com
5/5 (476)Total Time 3 hrs 45 minsServings 8
- In a pot, combine all of the ingredients except the turkey and add 4 cups of water. Bring to a boil, stirring to dissolve the sugar. Remove from the heat and add 12 cups of cold water. Let stand until cool. Add the turkey and refrigerate for 12 hours.
APPLE CIDER-BRINED BARBECUED TURKEY - SOBEYS INC.
From sobeys.com
2.9/5 (18)Total Time 15 hrsServings 10Calories 210 per serving
- Combine cider, salt and brown sugar in large pot. Bring to a boil, stirring, until salt and sugar dissolve. Remove from heat. Add garlic. Transfer to large bucket or non-reactive container large enough to hold turkey and brine. Stir in 16 cups (4 L) cold water and cool completely.
- Remove giblets, gizzards and turkey neck and reserve in refrigerator for later use. Add turkey to brine, adding more water if needed to cover completely. Cover and refrigerate 12 to 14 hr. Remove turkey from brine and discard. Drain turkey on rack set on large baking sheet (about 15 min.), then dry inside and outside of turkey with paper towels.
- Preheat barbecue to medium-high heat. Stir oil with thyme, rosemary and pepper. Rub mixture inside and outside of turkey. Place turkey on rack fitted in roasting pan, along with reserved neck, gizzard and giblets. Place roasting pan on grill. Close lid and cook, basting occasionally with pan juices and tenting with foil if browning too quickly. Maintain barbecue temperature at 425°F to 450°F. (220°C to 230°C) for 2 1/4 hr. to 2 1/2 hr., until meat thermometer inserted into thickest part of inner thigh registers 185°F (85°C).
- Transfer turkey to cutting board and tent with foil. Let stand 20 to 30 min. before carving. Strain juices from roasting pan, skim off fat. Serve with sliced turkey.
BEST APPLE CIDER BRINED TURKEY RECIPE - HOW TO ... - DELISH
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5/5 (1)Category Thanksgiving, Dinner, Main DishServings 12-14Total Time 26 hrs 30 mins
- In a large pot over medium heat, bring all of the brine ingredients except turkey to a boil and let boil until sugar and salt are dissolved.
- Place turkey in a brine bag or in a stock pot big enough to hold your turkey and pour brine over turkey, making sure it’s completely covered.
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Cuisine AmericanCategory Main CourseServings 2
- In a large saucepan bring the apple cider, salt, allspice and bay leaves to a boil, stirring until the salt has completely dissolved. Remove from heat and add 3 cups of cold water. Move the brine to a large mixing bowl.
- Let the brine cool completely then add the turkey breast and submerge, adding a plate on top to weigh it down. Cover and refrigerate overnight.
- Remove the turkey from the brine and pat dry, discarding the brine. Add the turkey to a roasting pan then use your fingers to gently separate the skin from the meat.
APPLE CIDER-BRINED TURKEY WITH SAVORY HERB GRAVY ...
From reluctantentertainer.com
4.5/5 (6)Category Main Course
- To prepare brine, combine first 8 ingredients in a large saucepan; bring to a boil. Cook 5 minutes or until sugar and salt dissolve. Cool completely.
- Remove giblets and neck from turkey; reserve for Savory Herb Gravy. Rinse turkey with cold water; pat dry. Trim excess fat. Stuff body cavity with orange quarters. Place a turkey-sized oven bag inside a second bag to form a double thickness. Place bags in a large stockpot. Place turkey inside inner bag. Add cider mixture and ice. Secure bags with several twist ties. Refrigerate for 12 to 24 hours, turning occasionally.
- Remove turkey from bags, and discard brine, orange quarters, and bags. Rinse turkey with cold water; pat dry. Lift wing tips up and over back; tuck under turkey. Tie legs together with kitchen string. Place garlic, sage, thyme, parsley, onion, and broth in the bottom of roasting pan. Place roasting rack in pan. Arrange turkey, breast side down, on roasting rack. Brush turkey back with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake at 450 degrees for 30 minutes.
APPLE CIDER BRINED TURKEY BREAST RECIPE - MYGOURMETCONNECTION
From mygourmetconnection.com
5/5 (2)Total Time 7 hrs 15 minsCategory Turkey & DuckCalories 348 per serving
- Place 1 quart of the water in saucepan over medium heat. Add the salt and sugar and stir until dissolved. Add the cloves, allspice, peppercorns and cinnamon stick. Remove from the heat and allow to cool completely, 30 minutes.
- Combine the cooled sugar-salt mixture with the remaining 4 quarts of water and apple cider in a very large stockpot or food-safe plastic container. Add the rosemary. Submerge the turkey breast in the brine, cover and refrigerate for 4 to 5 hours.
- Remove the turkey from the brine, rinse under cold running water and pat dry thoroughly. Position a rack in the center of the oven and preheat to 450°F.
- Combine the salt, pepper, rosemary and thyme in a small bowl. Sprinkle some in the cavity of the turkey breast, then set the breast upright. Using your hands, rub the softened butter all over the skin, then sprinkle on the balance of the seasoning mix. Place the turkey on a rack inside a roasting pan. Add chicken broth to 1/4-inch depth in the bottom of the pan. This will prevent the drippings from burning.
APPLE CIDER-BRINED TURKEY WITH SAVORY HERB GRAVY RECIPE ...
From myrecipes.com
5/5 (48)Calories 338 per servingServings 12
- To prepare brine, combine first 8 ingredients in a large saucepan; bring to a boil. Cook 5 minutes or until sugar and salt dissolve. Cool completely.
- Remove giblets and neck from turkey; reserve for Savory Herb Gravy. Rinse turkey with cold water; pat dry. Trim excess fat. Stuff body cavity with orange quarters. Place a turkey-sized oven bag inside a second bag to form a double thickness. Place bags in a large stockpot. Place turkey inside inner bag. Add cider mixture and ice. Secure bags with several twist ties. Refrigerate for 12 to 24 hours, turning occasionally.
- Remove turkey from bags, and discard brine, orange quarters, and bags. Rinse turkey with cold water; pat dry. Lift wing tips up and over back; tuck under turkey. Tie legs together with kitchen string. Place garlic, sage, thyme, parsley, onion, and broth in the bottom of a roasting pan. Place roasting rack in pan. Arrange turkey, breast side down, on roasting rack. Brush turkey back with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake at 500º for 30 minutes.
APPLE CIDER-BRINED BARBECUED TURKEY | FOODLAND
From foodland.ca
2.9/5 (18)Total Time 15 hrsServings 10Calories 210 per serving
- Combine cider, salt and brown sugar in large pot. Bring to a boil, stirring, until salt and sugar dissolve. Remove from heat. Add garlic. Transfer to large bucket or non-reactive container large enough to hold turkey and brine. Stir in 16 cups (4 L) cold water and cool completely.
- Remove giblets, gizzards and turkey neck and reserve in refrigerator for later use. Add turkey to brine, adding more water if needed to cover completely. Cover and refrigerate 12 to 14 hr. Remove turkey from brine and discard. Drain turkey on rack set on large baking sheet (about 15 min.), then dry inside and outside of turkey with paper towels.
- Preheat barbecue to medium-high heat. Stir oil with thyme, rosemary and pepper. Rub mixture inside and outside of turkey. Place turkey on rack fitted in roasting pan, along with reserved neck, gizzard and giblets. Place roasting pan on grill. Close lid and cook, basting occasionally with pan juices and tenting with foil if browning too quickly. Maintain barbecue temperature at 425°F to 450°F. (220°C to 230°C) for 2 1/4 hr. to 2 1/2 hr., until meat thermometer inserted into thickest part of inner thigh registers 185°F (85°C).
- Transfer turkey to cutting board and tent with foil. Let stand 20 to 30 min. before carving. Strain juices from roasting pan, skim off fat. Serve with sliced turkey.
APPLE CIDER TURKEY BRINE (VIDEO) - TATYANAS EVERYDAY FOOD
From tatyanaseverydayfood.com
Reviews 2Category Dinner
- Before beginning on the brine, prepare a pot or bucket for the brine - use a large stock pot or 5-gallon bucket to ensure the turkey stays completely submerged. Double line the pot with food safe plastic bags for easier cleanup. Wash your turkey and remove the giblets and neck. This recipe will work for any size turkey.
- For the brine: pour in 4 to 6 cups of apple cider into a large saucepan. Add the salt, sugar, spices, herbs and garlic. Bring the mixture up to a simmer over high heat, then reduce the heat to medium and stir, cooking for 5 to 7 minutes, until the salt and sugar are dissolved. There may be small bits of salt that do not dissolve; that is okay.
- Remove the brine from heat and add about 4 cups of ice to cool it down quickly. Pour the brine into the prepare pot or bucket and add the remaining apple cider, the orange and lemon. Carefully lower the turkey into the brine, making sure it stays completely submerged. If you have a very large turkey, you may need to add more water or more apple cider. Add an additional 6 to 8 cups of ice over the top, to lower the temperature of the brine and keep the turkey food safe.
- Brine the turkey in the refrigerator for a minimum of 24 hours, or 36 to 48 hours for maximum flavor. If brining for more than 24 hours, add more ice to the brine after the first day. Once done brining, remove the turkey from the brine and pat dry with paper towels. There is no need to rinse the turkey after the brine. Proceed with my Garlic Butter Turkey recipe.
SMOKED APPLE CIDER BRINED TURKEY BREAST {60 MINUTES SMOKE ...
From kitchenlaughter.com
Cuisine AmericanTotal Time 9 hrs 10 minsCategory Main CourseCalories 395 per serving
- Cut the orange, lemon, and apples into quarters and place in a large bowl. Add the Bay Leaf, Cinnamon Stick, Brown Sugar and Kosher Salt.
- Remove the Turkey Breast from the brine and add it to a bowl of water for 15 minutes. This will allow any excess brine to gently dissipate in the water.
- Set up your grill for indirect heat. For a Kamado grill, add a plate setter. For a gas grill, turn off the center burners.
BOURBON-BRINED TURKEY WITH APPLE BOURBON PAN GRAVY RECIPE ...
From thedailymeal.com
4.5/5 (2)Total Time 7 hrs 45 minsCategory EntreesCalories 632 per serving
APPLE CIDER TURKEY BRINE - THE WOODEN SKILLET
From thewoodenskillet.com
Cuisine AmericanTotal Time 24 hrs 20 minsCategory Brine
MAPLE AND CIDER BRINED WHOLE ROASTED TURKEY WITH APPLE ...
From readersdigest.ca
Servings 12Category Main Courses
WHOLE TURKEY - APPLE BRINE - THE VIRTUAL WEBER BULLET
From virtualweberbullet.com
Estimated Reading Time 7 mins
BARBECUE RECIPE: APPLE-BRINED AND SMOKED TURKEY :: THE ...
From meatwave.com
Servings 8-10Total Time 27 hrs 15 minsCategory Breakfast
MAPLE AND CIDER BRINED WHOLE ROASTED TURKEY
From more.ctv.ca
Servings 12Total Time 4 hrs 30 minsCategory Dinner
APPLE BRINED WHOLE TURKEY | JENNIE-O® RECIPES
From jennieo.com
3/5 (16)Category EntreeCuisine AmericanTotal Time 10 hrs 30 mins
PALEO MAPLE APPLE BRINED TURKEY - RAIAS RECIPES
From raiasrecipes.com
Estimated Reading Time 4 mins
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APPLE TURKEY BRINE RECIPE FOR SMOKING - ALL INFORMATION ...
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