Cider Brined Turkey Food

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CIDER-BRINED TURKEY



Cider-Brined Turkey image

My family had been going through some rough times, and when we were finally able to get together for Thanksgiving one year, I made this turkey. It brings back such good memories of joyful family gatherings. -Nicole Keller, Waterford, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 18 servings.

Number Of Ingredients 17

1 gallon apple cider or juice
1-3/4 cups kosher salt
1 cup sugar
1 tablespoon dried minced onion
1 tablespoon whole peppercorns
2 garlic cloves, minced
1 teaspoon crushed juniper berries
1 teaspoon dried marjoram
1 teaspoon dried sage leaves
1 teaspoon dried thyme
3 bottles (12 ounces each) dark beer, chilled
6 cans (14-1/2 ounces each) chicken broth, chilled
2 turkey-size oven roasting bags
1 turkey (18 to 20 pounds)
1/2 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a stockpot, combine the first 10 ingredients. Bring to a boil; cook and stir until salt and sugar are dissolved. Remove from the heat. Add cold beer and broth to cool the brine to room temperature., Place one turkey-size oven roasting bag inside the other. Place turkey inside both bags; pour in cooled brine. Seal bags, pressing out as much air as possible; turn to coat turkey. Place in a shallow roasting pan. Refrigerate for 18-24 hours, turning occasionally. , Remove turkey from brine; rinse and pat dry. Discard brine. Tuck wings under turkey; tie drumsticks together. Place on a rack in a shallow roasting pan, breast side up. Brush with melted butter; sprinkle with salt and pepper., Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a thermometer inserted in thigh reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before carving.

Nutrition Facts :

CIDER-BRINED TURKEY WITH MAPLE-CIDER GLAZE



Cider-Brined Turkey with Maple-Cider Glaze image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 15h

Yield 6 to 8 servings

Number Of Ingredients 21

8 cups good-quality apple cider
1/3 cup brown sugar
1/4 cup kosher salt
2 teaspoons peppercorns
5 cloves garlic, crushed
3 bay leaves
2 oranges, sliced
2 large shallots or medium onions, quartered
A handful fresh parsley leaves
A handful fresh sage leaves
A handful fresh thyme sprigs
4 bone-in skin-on turkey leg/thigh quarters
2 bone-in skin-on turkey breasts, about 6 to 7 pounds each
Olive oil, for drizzling
Freshly ground black pepper
1 cup good-quality apple cider
1 cup turkey stock
2/3 cup dark amber maple syrup
6 tablespoons butter
10 whole black peppercorns
A couple strips orange rind

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.

BEST APPLE CIDER BRINED TURKEY



Best Apple Cider Brined Turkey image

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

2/3 cup kosher salt
2/3 cup sugar
1 tablespoon black peppercorns
1 bunch fresh sage
4 garlic cloves
1 bunch fresh thyme
8 cups apple cider
2 cups cider vinegar
1 turkey, fresh or thawed
3 shallots, quartered
1 turkey, size oven cooking or brining bag
5 cups ice

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.

APPLE CIDER BRINE



Apple Cider Brine image

Make and share this Apple Cider Brine recipe from Food.com.

Provided by PalatablePastime

Categories     Poultry

Time P1DT20m

Yield 3 1/2 quarts

Number Of Ingredients 11

2/3 cup kosher salt
2/3 cup sugar
6 slices fresh ginger, thick
2 bay leaves
6 whole cloves
1 teaspoon black peppercorns, crushed (in mortar or spice mill)
2 teaspoons allspice berries, crushed (in mortar or spice mill)
8 cups unsweetened apple cider (or juice)
1 fresh or thawed turkey (10-25 pounds)
2 oranges, quartered
2 turkey size oven cooking bags (Reynold's preferred)

Steps:

  • In a 3-4 quart saucepan, combine cider with salt, sugar, ginger, bay leaves, cloves, peppercorns, and allspice; stir to dissolve salt.
  • Bring to a boil over medium heat; cook 3-4 minutes; remove from heat, add 4 cups of ice water and set aside to cool.
  • Line a heavy roasting pan with turkey-sized oven cooking bags (which should be double-layered).
  • Remove the turkey from it's wrapping, remove neck and giblets (store separately), and rinse and prepare bird.
  • Stuff cavity with orange quarters.
  • 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.
  • Pour the brine over the bird, and add an additional 2 cups of water.
  • Draw up the first inner bag, squeezing out as much air as possible, and secure with a twist-tie; do the same for the outer bag.
  • Place the turkey, breast side down, in the roasting pan and refrigerate for 12-24 hours, turning 3-4 times while brining.
  • 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.
  • Air-dry turkey under refrigeration for 4-6 hours (before cooking) for a crispier crust when roasting.
  • The turkey is now ready to be roasted.

SPICE-BRINED TURKEY WITH CIDER PAN GRAVY (COOKING LIGHT)



Spice-Brined Turkey With Cider Pan Gravy (Cooking Light) image

This is a very flavorful and moist turkey. This turkey brines overnight and I showed that time in the prep time. I used 1 cup of the brine instead of broth in the roasting pan.

Provided by Chef by Chance

Categories     Whole Turkey

Time P1D

Yield 12 serving(s)

Number Of Ingredients 13

5 quarts water
3/4 cup kosher salt, plus
2 tablespoons kosher salt
1 1/2 cups fresh ginger, thinly sliced
2 tablespoons whole cloves, coarsely crushed
2 tablespoons cardamom pods, coarsely crushed
2 tablespoons whole allspice, coarsely crushed
2 tablespoons black peppercorns, coarsely crushed
12 lbs turkey
14 ounces low-sodium low-fat chicken broth
1 1/2 cups apple cider
1/4 cup all-purpose flour
1/4 teaspoon ground pepper

Steps:

  • Combine the first 7 ingredients in a large stockpot/roasting pan and heat over medium-heat until salt is dissolved. Cool completely.
  • Remove giblets from the turkey and place turkey into stockpot. Turn to coat, cover, and refrigerate for 24 hours, turning occasionally.
  • Preheat oven to 450°F Rinse turkey and pat dry. Pour 1 cup of broth into roasting pan, place turkey breast up and bake for 30 minutes.
  • Reduce oven to 350°F and continue to cook for 1 1/2 hours until thermometer placed in the meaty part of the thigh registers 165°F.
  • Let stand 30 minutes. Remove skin.
  • Place a ziplock bag inside a 2 cup measure. Pour drippings into the bag. Let stand for 10 minutes so the fat will rise to the top.
  • Seal bag and snip off a corner of the bag. Drain the drippings into a measuring cup, stopping before reaching the fat layer. Reserve 1 tbsp of the fat.
  • Combine the drippings, remaining broth, and cider in a small bowl. Place roasting pan on stove top over medium heat, scraping to loosen the browned bits. Add flour and reserved fat to pan, cook 1 minute stirring frequently. Slowly add broth mixture, stirring with a whisk. Cook until thickened, about 4 minutes.
  • Stir in black pepper.

Nutrition Facts : Calories 792.9, Fat 38.2, SaturatedFat 10.8, Cholesterol 308.7, Sodium 8556.2, Carbohydrate 16.8, Fiber 4.3, Sugar 0.2, Protein 94.3

APPLE CIDER BRINED TURKEY



Apple Cider Brined Turkey image

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

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

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

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