Apple Cider Brined Smoked Turkey Recipes

APPLE CIDER TURKEY BRINE

Apple Cider Turkey Brine image

Delicious apple cider brining liquid for turkey. Brined turkeys tend to shorten your roasting time by about half an hour. But be sure your bird cooks to an internal temperature of 180 degrees when tested through the thigh. Season and roast according to any of your favorite recipes.

Provided by AngelinaLaRue

Categories Side Dish Sauces and Condiments Recipes

Time 15m

Yield 12

Number Of Ingredients 8

Ingredients

1 gallon water, or as needed, divided
2 cups apple cider
1 cup kosher salt
1 tablespoon fresh sage
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
1 tablespoon black peppercorns
4 cups ice cubes

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.

Nutrition Facts : Calories 23.7 calories, Carbohydrate 5.9 g, Fiber 0.2 g, Protein 0.1 g, Sodium 7607.7 mg, Sugar 4.8 g

APPLE CIDER BRINED SMOKED TURKEY

APPLE CIDER BRINED SMOKED TURKEY image

Categories turkey

Yield 12 lbs

Number Of Ingredients 11

Ingredients

The Brine
1-1/2 gallons (6 quarts) apple juice or cider
1-1/2 cups Kosher salt (*Note below regarding amount.)
1-1/4 cups brown sugar
10 each whole cloves
3 tsp. black peppercorns
3 tsp. thyme and/or
3 tsp. dried sage
1 ea. peel from one orange (or one tangerine) (colored part only)
The Turkey
12 lb Turkey, thawed or fresh

Steps:

1. Combine all ingredients in a non-reactive pot, bring mixture to a boil, lower heat and simmer for 15-20 minutes (partly covered). Allow brine to cool completely; at least 40 degrees F. 2. Remove giblets from body cavity, and rinse turkey under cool running water, inside and out. Pat turkey dry with paper towels, and then immerse turkey in cooled brine. Turkey should be completely submerged in liquid (place a plate on top of the bird if necessary to keep it covered with the liquid). 3. Cover the pot and refrigerate for 8-10 hours or up to 24 hours. 4. After the brining remove turkey, rinse, pat dry, and smoke as usual. 5: Smoke Turkey at 220 degrees for 12-14 hours, the first 2.5 hours with Cherry Smoke until internal temp hits 170-175. Larger Turkeys will take longer but smoke should remain at 2.5 hours.

BRINED SMOKED TURKEY

Brined Smoked Turkey image

Provided by Food Network

Time 52m

Number Of Ingredients 18

Ingredients

1 cup salt
1 cup brown sugar
2 gallons vegetable stock
2 cups apple cider vinegar
3 tablespoons pickling spice
1 onion, quartered
1 carrot, chopped into 2-inch pieces
1 tablespoon whole peppercorns
4 bay leaves
1 (10 pound) bag of ice
2 gallons cold water
16 to 18 pound turkey
2 tablespoons Worcestershire sauce
4 tablespoon kitchen bouquet browning sauce
2 tablespoons salt
Ground black pepper, to taste
2 tablespoons paprika
6 large oranges, quartered

Steps:

Mix salt, brown sugar, vegetable stock, apple cider vinegar, pickling spice, onion, carrot, peppercorns and bay leaves in a stockpot and bring to a boil until sugar and salt is well dissolved. Remove from heat and cool. In large pot or ice chest, add stockpot mixture to ice and cold water. Submerge turkey. Brine for 4 to 6 hours.
Remove turkey from brine and dry well. Combine Worcestershire sauce and kitchen bouquet browning sauce together and brush on skin of turkey. Rub salt, pepper and paprika onto turkey skin. Stuff inside of turkey with orange quarters and tie legs together.
Smoke turkey in smoker set to 250 degrees for about 7 hours. Checking internal temperature to be 170 degrees. Remove and let rest for 45 minutes.

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

Ingredients

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.

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