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.
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 :
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.
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 CIDER TURKEY BRINE
Delicious apple cider brining liquid for turkey. Brined turkeys tend to shorten your roasting time by about half an hour. But be sure your bird cooks to an internal temperature of 180 degrees when tested through the thigh. Season and roast according to any of your favorite recipes.
Provided by AngelinaLaRue
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 12
Number Of Ingredients 8
Steps:
- Combine 4 cups water, apple cider, kosher salt, sage, rosemary, thyme, and peppercorns together in a large stockpot. Bring to a boil; cook and stir brine until the salt is just dissolved. Remove from heat; add ice cubes.
Nutrition Facts : Calories 23.7 calories, Carbohydrate 5.9 g, Fiber 0.2 g, Protein 0.1 g, Sodium 7607.7 mg, Sugar 4.8 g
BEST APPLE CIDER BRINED TURKEY
This will be the BEST roasted turkey you've had, hands down! I prefer this over deep fried turkey as it is about as moist and has much more flavor to it. I compliment this turkey by serving giblet gravy, sautéed herbed mushrooms and Apple Wine Stuffing. Before cooking the bird, I typically use a rub with olive oil or melted butter/margarine. I quarter an apple and stuff inside the cavity for cooking, tenting the bird until the last hour.
Provided by CooksInHeels
Categories Whole Turkey
Time 12h
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, combine cider, vinegar, salt, and sugar; stir to dissolve salt and sugar.
- Bring to a low boil over medium heat; Add in peppercorns, sage, garlic, thyme and shallots.
- On low heat simmer for 5 minutes; remove from heat, add ice to brine mixture and set aside to cool.
- Remove the turkey from the wrapping, remove neck and giblets (set aside for giblet gravy), rinse and prepare bird by patting down with paper towels.
- Make a collar of the top of cooking bags (helps keep bags open), and slip bird inside, stand it upright (legs pointing up), and unfold the top of the bag.
- Once the brine is cooled to room temperature or less, pour the cooled brine over the bird, and add an additional cold water until bird is submerged in liquid.
- Squeeze out as much air as possible and secure with a twist-tie.
- Place the turkey, breast side down, in a roasting pan and refrigerate for 24 hours, turning over every 6-8 hours.
- Just prior to roasting, remove the turkey from the brine; discard the bags, brine, and all cured herbs, spices, and oranges remaining in the bird.
- Rinse the turkey under cold water and pat dry with paper toweling.
- The turkey is now ready to be roasted. See cooking times for Brined turkey as it will be less than typical cooking time.
- Before cooking the bird, I typically use a rub with olive oil or melted butter/margarine. I quarter an apple and stuff inside the cavity for cooking, tenting the bird until the last hour. This will be the BEST roasted turkey you've had, hands down! I even prefer this over deep fried turkey as it is about as moist and has much more flavor to it. I compliment this turkey by serving giblet gravy, sautéed herbed mushrooms and Apple Wine Stuffing.
HONEY-APPLE TURKEY BRINE
Go the extra mile by brining your turkey overnight in this lightly sweetened brine. You'll end up with the juiciest, most flavorful turkey ever and maybe even a bellyache from eating too much! The brine also works well on chicken. This makes enough for a 14- to 16-pound turkey.
Provided by France C
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Pour water into a large stockpot and bring to a simmer over medium-high heat. Add salt and honey and stir to dissolve. Remove pot from the heat and stir in apple slices, onion, garlic, bay leaves, rosemary, thyme, sage, and peppercorns. Let brine cool to room temperature. You can set the pot in a sink full of ice water to speed up the cooling process.
- Stir in apple cider, ice, and apple cider vinegar. Allow brine to fully chill to 40 degrees Fahrenheit (4 degrees C), or colder, before using.
Nutrition Facts : Calories 193.8 calories, Carbohydrate 49.4 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.3 g, Sodium 7616.8 mg, Sugar 44.6 g
APPLE CIDER BRINED TURKEY
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."
Provided by senseicheryl
Categories Whole Turkey
Time 12h
Yield 1 turkey
Number Of Ingredients 11
Steps:
- In 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.
- Have 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.
- Remove 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.
- Fold 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.
- Do 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.
- Just 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.
Nutrition Facts : Calories 5962.3, Fat 266.7, SaturatedFat 75.1, Cholesterol 2257.6, Sodium 77646.4, Carbohydrate 166.6, Fiber 6.6, Sugar 158, Protein 680.7
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.
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