This is how I did it: Cook the turkey as desired reserving the drippings for gravy. "We tried other brine recipes from well-known chefs and took our favorite elements from each to make this the orange and rosemary from one, the apple juice from another, and brown sugar and vinegar from our own cooking experiments." For example, if you are cooking a twelve pound bird and the cook books say that will take 3+1/4 to 3+3/4 hours, you need to first check the temp at 2+3/4 or 3 hours, because variations in cooking conditions and type of oven could easily cook your bird early. We hosted our first thanksgiving for 14 people and used your brining and roasting recipe. Mix well with a wire whisk or an immersion blender until completely dissolved. Your email address will not be published. So again check the temperature early. Who doesnt want juicy, fork-tender turkey? Apples. I believe food should be delicious and healthy eating doesn't have to be complicated! 25 members. Your email address will not be published. I used this recipe for the first time today. This process truly could not be easier! Refrigerate the turkey and brine for 18-24 hours. See how EASY it is to make Citrus Apple Cider Vinegar Turkey Brine with this video. Did you use table salt or kosher salt? Boil for one minute and remove from heat. I followed the recipe exactly, using the apple juice instead of cider because thats what I had. Of course, you must finely chop and saut the liver and giblets and add that to the stuffing mix for added turkey flavor both for the stuffing cooked inside the bird, and extra stuffing that is cooked in a pan outside of the bird. It is also nice to add in a cup of chopped nuts, such as walnuts for a nutty flavor. Once the skin is nicely browned to your liking, tent the turkey with foil (shiny side up) to prevent burning while it finishes cooking. It was extra work to brine it but well worth it !! Set turkey breast-side up on the rack in the roasting pan. We did not stuff the turkey but you definitely could if you wish. Thank you so much for sharing. Remove the pot from the heat andallow the brine to cool completely before you add the meat. Though low and slow is a good rule for cooking a bird all the way through without burning it, theres no hard-and-fast rule. Feel free to customize brine ingredients to your tastes. Preheat oven to 450F. Place thawed, uncooked turkey into large brining bag, removing any giblets that may have been in the inner cavity of the turkey. Once the water is boiling, reduce the heat to medium-low to keep it at a simmer. This oven roasted turkey is practically impossible to mess up! For a truly special meal, a simple turkey brine is the way to go! Pour cooled brine over the top of the turkey, including all ingredients that were cooked in the brine. Thx again, What size Turkey was used with this? When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Add the salt, brown sugar, cloves, and nutmeg. Season outside and inside of the turkey to taste with seasonings of your choice. Once brining is complete, discard brine and brining bag. Hoping it comes out just as delicious! Brines often include sugar, so the apple cider in this recipe accounts for some of the liquid, as well as the sugar. Can I use Apple cider vinegar? These Thanksgiving stuffing recipes are so good made right in a pan. ~Erin. If your pot isnt quite big enough to accommodate all of the liquid, thats fine! The results with this Apple Cider Turkey Brine recipe are not only spot-on with flavor, its now the only way I make a holiday turkey! In large bucket, combine salt, sugar, cider, orange juice, stock and peppercorns. I would recommend doing one or the other but not both. As soon as it starts to get dark. Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. These are two very different products. This method worked so well in producing fantastic turkey that I will never again baste another bird. Once the brown sugar was melted with the apple juice, I added the rest of the ingredients into the simmering mixture, with the exception of the water and the orange juice. If your fridge can't hold the turkey, you can keep the bird in the brine in a clean cooler; chill the brine first, and make sure the mixture remains at or under 40 F. This recipe looks amazing but im struggli g to find star anise,ive tried walmart aldies , hivee. It was rich in flavor, and damn delicious! The apple brine left the turkey moist and flavorful. Add white wine, apple cider, orange juice and salt. Looking for new dinner recipes? The sugar in the apple cider, along with the butter on the skin, will cause the skin to crisp up and turn a rich, flavorful brown color pretty quickly. 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). The seal around the edge must be made very thoroughly because if it opens during cooking your bird will be very dry due to lost steam. In a small bowl, combine sage, garlic, salt and pepper. Don't stuff this turkey, as the stuffing will end up extra salty. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website. Remove the brine from the heat. Pat turkey dry and air dry in fridge for about 4-hours, uncovered. Roast at 325 or 350 degrees, basing the roasting time on the size of the turkey. Directions. And of course: wings. Spatchcocking is the technique of removing the backbone of a turkey or chicken and pressing the bird flat. Plus, when youre working with a brined turkey, even if you overcook it a bit, it should still come out nice and juicy. To use: Lie your turkey into the brine with the breast-side down; add more water to submerge turkey completely if needed. This apple cider turkey brine is an amazing way to do both. Fold the wings of the turkey under the bird, and tie its legs together with butchers twine. However, that was very likely a result both of the apple brine AND the cooking method I used. OMG!!!!! Yes, you can stuff a brined turkey just like you would stuff an un-brined turkey. I've used the brine (without making any recipe adjustments) on turkeys ranging anywhere from about 11 lbs to as big as 18 lbs. Copyright 1995-2023 . Combine the orange juice concentrate, orange slices, lemon slices, lime slices, thyme, pepper, garlic, bay leaves, salt, and water in a large stockpot; bring to a boil. Wash and dry your turkey. Cook the turkey as desired reserving the drippings for gravy. Easy Steaming Method Alliums: Add quartered onions, shallots, leeks, or garlic cloves for a delicious, earthy aroma. The general rule for brining is one hour per pound of turkey. 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. Or does it simply add moistness? Stuff the cavity of the turkey with orange slices, red onion pieces, star anise, thyme sprigs, and any leftover herb butter. Fun and not difficult. Cool to room temperature. Brining was a food preservation technique originally used in the days before refrigeration. (Heres everything you need to know about brining.) Submerge it in the cooled brining liquid overnight up to 24 hours. "The brown sugar is the ingredient that is definitely different from other brine recipes, and it really rounds out the orange, rosemary, and vinegar with its molasses notes," says Rapone. According to James, brining is the singular most important step when it comes to making a juicy holiday turkey. Since the turkey has absorbed so much salt and flavor from the brine, you do not need to season the meat again. Okay, so it is now likely Thanksgiving or Christmas day. * Percent Daily Values are based on a 2,000 calorie diet. Preheat the oven to 475F. For a larger turkey, double the recipe. The slight acid of this brine really helps bring the flavor into the meat, resulting in a tender and tasty bird. You may need to drain off some water and extra ice halfway through the process. This cranberry turkey brine is perfect for a traditional turkey dinner, combining cranberry juice, apple and orange juices, garlic, and fresh herbs. Thoroughly rinse all the brine from the turkey before cooking. 1 cups salt, or 1 1/2 cups kosher or coarse salt, 12 cloves garlic, unpeeled and lightly smashed. Ive read that a brined turkey can make the gravy too salty? Instead, be sure to purchase a brining bag. You must check temp early to avoid overcooking. Discard brine solution and rinse turkey well, inside and outside. An apple cider brined turkey goes well with just about any of your favorite holiday sides. 1 cup salt, or 1 1/2 to 2 cups kosher salt. I accidentally bought vinegar instead!! A few certain additions, however, will also provide the bird with more moisture. You can seal with another roasting bag just to prevent any leaks and then let it sit inside a roasting pan in the fridge. I have never made a turkey that came out so full of juices and flavor! I will also place the bagged turkey inside a large roasting pan. Im stepping outside of my turkey comfort zone this year and tryingthis recipe for Thanksgiving!! Brining is a classic way to prep roast turkey for the oven. Would you happen to have any suggestions? Your brine will be VERY acidic and will affect the flavor and texture of the meat. Add herb sprigs, if using. 12 Related Question Answers About Best Turkey Brine Recipe With Apple Juice. If you plan to make gravy from the drippings, use low-sodium broth and avoid adding any extra salt to the mixture. recipe for the turkey, which she smokes after brining. Once you use this turkey brine recipe, you'll never go back. Place the turkey, Cook the turkey as desired reserving the drippings for gravy. Remove foil after 1 hour of cooking. Lightly pat with a dry towel and prep for roasting. When you're ready to brine your turkey, add the turkey to the brine and add enough ice to bring the liquid level up over the turkey so the bird is fully submerged in the brine. Place the turkey in the brine, breast side down. When it comes to the holiday season, it seems only fitting to brine your turkey with cranberry. Brine poultry covered for at least 1 hour per pound in the refrigerator. whole turkey, fresh or frozen and thawed, giblets and neck removed. It was worth the time, and effort100%! long. If youre brining and roasting a bone-in turkey breast, you can find the roasting instructions here. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Get Started Here. A little bit nervous lol. Im sharing the steaming method I used because it is so easy, and the Turkey was so great. However, I modified that brining method in the following ways, with great results: The turkey was perfect because of this brine. 1 gallon apple cider (preferably from a local apple cider supplier). Set aside. Seal the bag and close the cooler; allow to sit overnight.
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