Cider Brined Turkey Food

HERB-ROASTED TURKEY

Steps:

• Position a rack in the lower third of the oven; preheat to 475 degrees F.
• Remove giblets and neck from turkey cavities and reserve for making gravy. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels. Mix minced herbs, oil, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place aromatics and 10 of the herb sprigs in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water and the remaining 10 herb sprigs to the pan.
• Roast the turkey until the skin is golden brown, 45 minutes. Remove from the oven. Cover the breast with a double layer of foil, cutting as necessary to conform to the breast.
• Reduce oven temperature to 350° and continue roasting until an instant-read thermometer inserted into the thickest part of a thigh without touching bone registers 165°, 1 1/4 to 1 3/4 hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water.
• Transfer the turkey to a serving platter and cover with foil. (If you're making herbed pan gravy, start here.) Let the turkey rest for 20 minutes. Remove string and carve.

BRINED HERB-CRUSTED TURKEY WITH APPLE CIDER GRAVY

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!!!

CIDER BRINED TURKEY

Steps:

• In a large pot over medium-high heat, add the oil garlic, onions, and orange and saute for 4 minutes. Add the cider and bring to a simmer. Add the salt and herbs and let simmer for 2 minutes. Remove from heat, add the water and the ice. Stir until the brine is cooled to at least room temperature. Add the turkey to the pot. The turkey should be completely submerged in the brine. Cover with a lid and put in the refrigerator. Let the turkey brine for a minimum of 12 hours and no more than 24 hours.
• Preheat the oven to 350 degrees F
• Remove the turkey from the brine, rinse and pat dry. Tuck the wings under the back portion of the breast. Tie the legs together with piece of butcher's twine. Put the turkey, breast side up, in a roasting pan fitted with a rack. Add the chicken broth to the roasting pan. Put in the oven and roast until an instant-read thermometer inserted in thickest part of the thigh reads 165 degrees F, 15 to 20 minutes per pound, about 3 hours. Make sure to baste the turkey every 20 minutes with the pan drippings. If the turkey begins to brown too quickly tent it loosely with foil. Remove the foil the last 30 minutes of cooking. Transfer the turkey to a cutting board or serving platter and let rest at least 15 minutes before carving.
• Carve the turkey and serve with the Gravy.
• Melt the butter in a large skillet over low heat. Whisk in the flour and cook until the flour turns a light brown color, about 3 to 4 minutes. Slowly whisk in the pan drippings and the chicken broth. Add the thyme leaves and season with salt and pepper, to taste. Let the gravy simmer until thick, about 5 minutes.

APPLE CIDER TURKEY BRINE

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.

APPLE CIDER BRINED TURKEY

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.

CIDER-BRINED-AND-GLAZED TURKEY

Steps:

• For brine:
• Simmer 1 quart apple cider, salt, allspice, and bay leaves in 20-quart pot 5 minutes, stirring often. Cool completely. Add remaining 3 quarts cider and 4 quarts water. Place turkey in brine. Cover and refrigerate overnight.
• Drain turkey and rinse. Arrange on several layers of paper towels in roasting pan. Refrigerate uncovered overnight.
• For broth:
• Simmer all ingredients in large saucepan 30 minutes. Strain sage broth into bowl.
• For glaze:
• Boil cider in saucepan until reduced to 1/4 cup, about 15 minutes. Whisk in butter. Cool completely.
• Set rack at lowest position in oven; preheat to 350°F. Remove paper towels from roasting pan. Pat main and neck cavities of turkey dry; stuff loosely with stuffing. Place turkey in pan, tuck wings under, and tie legs together loosely.
• Roast turkey 1 hour. Brush with some of glaze. Roast until beginning to brown, about 1 hour. Cover with foil. Roast until thermometer inserted into thickest part of thigh registers 175°F, brushing with glaze every 30 minutes and adding up to 1 cup water to pan if drippings begin to burn, about 3 hours longer. Transfer turkey to platter; tent with foil. Let stand 30 minutes.
• For gravy:
• Pour pan juices into large measuring cup. Spoon off fat. Reserve 3 tablespoons fat and degreased juices. Pour sage broth into roasting pan. Bring to boil, scraping up browned bits. Combine flour, sage leaves, and reserved 3 tablespoons fat in heavy large saucepan; stir over medium heat 1 minute. Whisk in broth from roasting pan and reserved pan juices. Add applejack and cream and boil until gravy thickens slightly, whisking often, about 4 minutes. Season with salt and pepper. Strain into sauceboat. Serve turkey with gravy.

CIDER-BRINED TURKEY

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.

CIDER-BRINED TURKEY

Steps:

• In a large stockpot, combine boiled cider, hard cider, fresh cider, 2 cups salt, sugar, peppercorns, allspice, cinnamon, and bay leaves. Bring to a boil over medium-high heat. Cook, stirring occasionally, until sugar and salt dissolve, about 3 minutes. Remove from heat; add thyme, rosemary, oregano, and parsley. Let steep for 5 minutes. Add ice water, stir, and let brine cool to room temperature.
• Rinse turkey inside and out under cool running water. Remove giblets and neck; set aside for gravy or stuffing, if desired. Place turkey in a pot large enough to hold the turkey and the brine or a large, food-safe plastic bag, set in a pot or roasting pan. Cover turkey with brine, make sure both cavities of turkey are filled. Cover or tightly close bag and refrigerate 10 to 12 hours. If using a bag, rotate turkey occasionally to make sure it is evenly brined.
• Preheat oven to 450 degrees.
• Remove turkey from brine and rinse well under cold running water; pat dry with paper towels inside and out. Place turkey, breast-side up, in a large, heavy-bottomed roasting pan fitted with a rack. Rub all sides with butter, stuffing some underneath the skin. Season inside and out with salt and pepper. Stuff turkey with apples, celery, and onion. Loosely tie drumsticks together with kitchen twine. Transfer to oven and roast until skin is golden brown, about 30 minutes.
• Reduce heat to 325 degrees. Cover turkey loosely with a double layer of parchment paper-lined aluminum foil. Continue roasting, basting once every half hour with 1/2 to 3/4 cup stock, until an instant-read thermometer inserted into the largest part of the thigh (avoiding the bone) registers 161 degrees, about 1 hour more.
• Remove from oven and transfer turkey to a serving platter. Let turkey stand, tented with foil, about 20 minutes before carving.

CIDER-BRINED TURKEY WITH STAR ANISE AND CINNAMON

Steps:

• Bring 2 quarts cider, 1 cup salt, and the next 10 ingredients to a boil in a very large (16-quart) pot, stirring to dissolve salt and sugar. Let cool to room temperature. Stir in 1 1/2 gallons cold water. Add turkey to brine and press down to submerge. Cover; refrigerate overnight.
• Remove turkey from brine and pat dry with paper towels; discard brine. Season lightly inside and out with salt and pepper. Place turkey, breast side up, on a rack set in a large heavy roasting pan and tie legs together with kitchen twine. Let stand at room temperature for 1 hour.
• Preheat oven to 375°F. Combine the remaining 1 cup of cider and 3 cups water in roasting pan. Scatter apples around. Brush turkey with butter. Flip breast side down.
• Roast turkey, breast side down, basting occasionally, for 1 hour. Using paper towels, flip turkey. Roast, basting occasionally, until an instant-read thermometer inserted into thickest part of thigh registers 165°F, 1-1 1/2 hours longer. transfer turkey to a platter. Let rest for at least 20 minutes before carving.
• Meanwhile, strain the juices from the roasting pan into a saucepan, reserving apples. Simmer over medium heat until juices have thickened, about 10 minutes. Serve the cider jus alongside the turkey and apples and garnish with extra star anise pods and cinnamon sticks.

BEST APPLE CIDER BRINED TURKEY

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.