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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 quarts 173g Recipe makes 3 1/2 quarts) The following items or measurements are not included below: 6 whole cloves 1 teaspoon black peppercorns 2 teaspoons allspice berries unsweetened apple cider 1 turkey |
||
| Calories 186 | ||
| Calories from Fat 1 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.1g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 21665mg | 902% | |
| Potassium 156mg | 4% | |
| Total Carbohydrate 47.8g | 15% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 45.3g | ||
| Protein 0.8g | 1% | |
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Apple Cider Brine
By: Sue L
Sep 4, 2002
For holiday turkeys. This keeps the breast meat moist and flavorful.
3 1/2 quarts
Ingredients
- 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)
Directions
1
In a 3-4 quart saucepan, combine cider with salt, sugar, ginger, bay leaves, cloves, peppercorns, and allspice; stir to dissolve salt.2
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.3
Line a heavy roasting pan with turkey-sized oven cooking bags (which should be double-layered).4
Remove the turkey from it's wrapping, remove neck and giblets (store separately), and rinse and prepare bird.5
Stuff cavity with orange quarters.6
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.7
Pour the brine over the bird, and add an additional 2 cups of water.8
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.9
Place the turkey, breast side down, in the roasting pan and refrigerate for 12-24 hours, turning 3-4 times while brining.10
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.11
Rinse the turkey under cold water and pat dry with paper toweling.12
Air-dry turkey under refrigeration for 4-6 hours (before cooking) for a crispier crust when roasting.13
The turkey is now ready to be roasted.
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- Course > Condiments, etc. > Marinades & Rubs
- Main Ingredient > Meat > Poultry > Turkey
- Main Ingredient > Fruit > Apples
- Cuisine > North American > United States
- Preparation > Time to Make > > 1 day
- Preparation > Simple
- Preparation > Equipment > Stove Top
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- Occasion > Dinner Party
- Occasion > Holiday/Event > Non-Religious > Thanksgiving
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Featured Reviews for This Recipe
From: Gina*S
On Dec 24, 2007
This was wonderful. It was my second brined turkey ever, and the salt taste of this was much more balanced than the other recipe I tried. I didn't have allspice berries so I left them out, and I did throw in some garlic cloves because I love it. Due to scheduling issues (and having spatchcocked the turkey as well) it got done very early and I had to keep it warm for about 2 hours. Despite that, it was still juicy and flavorful. I will use this recipe again and again. Thank you for sharing it!
From: adopt a greyhound
On Dec 18, 2006
I have used this recipe three times now. It is the best one ever!! I used it once on a turkey, twice on chicken. I brined them for twenty four hours and then cooked them in a covered clay pot. I had no trouble with the meat browning too much. I used lemon instead of orange and added garlic under the skin. All three times, the meat is so juicy and has wonderful flavor. Please try this recipe, you will not regret it. It is the BEST!
From: Hey Jude
On Nov 27, 2003
This is the first time I've brined and we loved it! Sue, I like your method of using the turkey cooking bags and turning the turkey now and then...it worked well for me in my tiny kitchen (and equally tiny refrigerator). I never could of fit a bucket in my fridge and the weather wasn't quite cold enough to keep it in the garage. I used your recipe, as is, and then grilled the turkey on my Weber. Oh, was it good! DH can't stop talking about it, I'll be doing turkey this way from now on. Thanks so much for this recipe, I'm now a brining pro!
From: Fulkenhaut
On Nov 29, 2002
I had never heard of brining a turkey before, and then within 24 hours, I heard 3 references to it on TV and radio! Have I been living under a rock? Anyway, I thought I'd give it a try. The turkey turned out great! Thanks Sue L! Before pouring the brine into the turkey cavity, a scored the membrane between the cavity and the breast meat. The next day, I roasted the turkey breast-side-down for all but the last hour so all the juices would run into the breast meat. One word of caution, the sugar in the brine causes the turkey to brown more quickly that it usually does. Keep an eye on it, and cover with aluminum foil to prevent it from getting too brown.
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