Apple Cider Brine Recipe #39410
For holiday turkeys. This keeps the breast meat moist and flavorful.
by Sue L
1 day | 1 day prep
3 1/2 quarts
- 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)
- 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.
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5 stars