Cider Brined And Glazed Turkey Recipes

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CIDER-BRINED TURKEY WITH MAPLE-CIDER GLAZE



Cider-Brined Turkey with Maple-Cider Glaze image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 15h

Yield 6 to 8 servings

Number Of Ingredients 21

8 cups good-quality apple cider
1/3 cup brown sugar
1/4 cup kosher salt
2 teaspoons peppercorns
5 cloves garlic, crushed
3 bay leaves
2 oranges, sliced
2 large shallots or medium onions, quartered
A handful fresh parsley leaves
A handful fresh sage leaves
A handful fresh thyme sprigs
4 bone-in skin-on turkey leg/thigh quarters
2 bone-in skin-on turkey breasts, about 6 to 7 pounds each
Olive oil, for drizzling
Freshly ground black pepper
1 cup good-quality apple cider
1 cup turkey stock
2/3 cup dark amber maple syrup
6 tablespoons butter
10 whole black peppercorns
A couple strips orange rind

Steps:

  • For the turkey brine: Heat the apple cider, brown sugar, salt, peppercorns, garlic, bay leaves, oranges, shallots, parsley, sage and thyme in a saucepot to dissolve the sugar and salt. Then let the mixture cool completely.
  • Divide the turkey pieces between two 2 1/2-gallon resealable plastic bags or containers big enough to hold them. Add equal parts of the brine to the two bags. Let rest for several hours in the fridge, preferably overnight.
  • Preheat the oven to 325 degrees F.
  • Remove the turkey from the brine and pat dry. Rub the skin with oil and sprinkle with pepper. Set the turkey on a metal rack placed over a rimmed baking sheet and cook about 15 minutes per pound, or until an instant-read thermometer inserted into the thickest part registers about 165 degrees F. The temperature will go up 5 to 10 degrees as it rests.
  • For the glaze: Place a small saucepot over medium-high heat. Add the apple cider, turkey stock, maple syrup, butter, peppercorns and orange rind. Bring the mixture to a light simmer and reduce by half. Baste the turkey every now and then during the last half of the cooking time.

CIDER-BRINED-AND-GLAZED TURKEY



Cider-Brined-and-Glazed Turkey image

Unlike most brined turkeys, this one can be stuffed because the apple-cider brine contains less salt than the typical recipe. Begin brining two days ahead.

Categories     Fruit Juice     Poultry     turkey     Roast     Thanksgiving     Brine     Sage     Calvados     Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 21

Brine
4 quarts apple cider, divided
1 1/2 cups kosher salt
1/4 cup whole allspice
8 bay leaves
4 quarts cold water
1 20-pound turkey (neck and gizzard reserved)
Sage Broth
2 cups low-salt chicken broth
1/2 onion, quartered
1 celery stalk, cut into 4 pieces
8 fresh sage leaves
Glaze
2 cups apple cider
1/2 cup (1 stick) unsalted butter
8 cups Apple, Sausage, and Parsnip Stuffing with Fresh Sage
Gravy
3 tablespoons all purpose flour
2 tablespoons fresh sage leaves
1/4 cup applejack brandy or Calvados
1/4 cup whipping cream

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 GLAZED TURKEY



Cider Glazed Turkey image

Provided by Sandra Lee

Categories     main-dish

Time P1DT3h10m

Yield 8 servings

Number Of Ingredients 12

1 gallon apple cider, divided
1 cup salt
1 bunch fresh thyme, divided
3 sprigs fresh rosemary
1 bunch fresh sage
5 cups ice cubes
6 cups water
1 (13 to 15-pound) frozen turkey, defrosted
2 tablespoons canola oil
1 tablespoon poultry seasoning
1/2 teaspoon fresh ground black pepper
1/4 cup brown sugar

Steps:

  • Brine:
  • In a large pot with a lid that is big enough to fit the turkey, add all but 2 cups apple cider and bring to a boil over medium heat. Add the salt, 3 sprigs of thyme, 3 sprigs rosemary and stir to dissolve the salt. Remove from the heat, add 5 cups of ice, 6 cups water and stir. Put the turkey in the pot with the brine and hold it down so that the cavity fills with the brine. If the turkey is not completely submerged in the brine, add another 2 to 3 cups of water to the pot until covered. Cover the pot with a lid and refrigerate overnight or up to 24 hours.
  • Preheat the oven to 350 degrees F.
  • Remove the turkey from the brine, rinse and pat dry. Arrange it, breast side up, in a roasting pan. Stuff the remaining thyme and the bunch of sage into the cavity and tuck the wings back underneath the bottom of the breast. Tie the legs together with a piece of butcher's twine.
  • In a small bowl combine the canola oil, poultry seasoning and pepper. Brush the turkey liberally until completely coated. Put in the oven and roast until an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees F, about 2 1/2 to 3 hours. About 30 minutes before the turkey is done, liberally baste the bird with the cider glaze. Baste with the remaining glaze 2 more times at 10 minute intervals. Remove from the oven and let rest at least 15 minutes before carving. Transfer to a serving platter and serve.
  • Glaze:
  • In a small saucepan combine the reserved 2 cups of apple cider and 1/4 cup of brown sugar. Simmer until reduced to about 1/2 cup.

CIDER-BRINED TURKEY



Cider-Brined Turkey image

My family had been going through some rough times, and when we were finally able to get together for Thanksgiving one year, I made this turkey. It brings back such good memories of joyful family gatherings. -Nicole Keller, Waterford, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 18 servings.

Number Of Ingredients 17

1 gallon apple cider or juice
1-3/4 cups kosher salt
1 cup sugar
1 tablespoon dried minced onion
1 tablespoon whole peppercorns
2 garlic cloves, minced
1 teaspoon crushed juniper berries
1 teaspoon dried marjoram
1 teaspoon dried sage leaves
1 teaspoon dried thyme
3 bottles (12 ounces each) dark beer, chilled
6 cans (14-1/2 ounces each) chicken broth, chilled
2 turkey-size oven roasting bags
1 turkey (18 to 20 pounds)
1/2 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper

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.

Nutrition Facts :

CIDER-GLAZED TURKEY



Cider-Glazed Turkey image

A roast turkey glazed with a buttery cider syrup is burnished outside and juicy within. You'll have more than enough gravy to ladle over the stuffing, the smashed potatoes, and tomorrow's leftovers.

Provided by Ian Knauer

Yield Makes 8 servings

Number Of Ingredients 13

1 (12-to 14-pounds) turkey at room temperature 1 hour, neck and giblets (excluding liver) reserved for turkey stock
1 apple, cut into chunks
1 small onion, quartered
1 small bunch thyme
1 cup water
1 cup unfiltered apple cider
2 tablespoons sugar
1/2 stick unsalted butter, cut into tablespoons
2 cups dry white wine
Melted unsalted butter if necessary
1/3 cup all-purpose flour
About 4 cups hot turkey giblet stock
Equipment: a 17- by 14-inch flameproof roasting pan with a flat rack; kitchen string; a 2-quart measuring cup or a fat separator

Steps:

  • Preheat oven to 425°F with rack in lower third.
  • Rinse turkey inside and out and pat dry. Put turkey on rack in roasting pan and season inside and out with 2 teaspoons salt and 1 teaspoon pepper. Put apple, onion, and thyme in large cavity. Fold neck skin under body, then tuck wing tips under breast and tie drumsticks together with string.
  • Add water to pan and roast, without basting, 1 hour.
  • Meanwhile, boil cider and sugar in a small heavy saucepan, stirring until sugar has dissolved, until reduced to about 1/4 cup, 8 to 10 minutes. Remove from heat and whisk in butter 1 tablespoon at a time, whisking until emulsified. Let glaze stand until ready to use.
  • After turkey has roasted 1 hour, rotate pan 180 degrees. Roast, without basting, 40 minutes more.
  • Brush turkey all over with all of glaze and continue to roast until an instant-read thermometer inserted into fleshy part of each thigh (test both; do not touch bone) registers 165 to 170°F, 5 to 15 minutes more (total roasting time: 1 3/4 to 2 hours).
  • Carefully tilt turkey so juices from inside large cavity run into pan. Transfer turkey so juices from inside large cavity run into pan. Transfer turkey to a platter (reserve juices in roasting pan) and let rest, uncovered, 30 minutes (temperature of thigh meat will rise to 170 to 175&Deg;F). Discard string.
  • Strain pan juices through a fine-mesh sieve into 2-quart measure and skim off fat (or use a fat separator), reserving fat.
  • Straddle roasting pan across 2 burners, then add wine and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 2 minutes. Strain through sieve into measuring cup containing pan juices.
  • Put 1/2 cup reserved fat (if there is less, add melted butter) in a 4-quart heavy saucepan and whisk in flour.
  • Cook roux over medium heat, whisking, 3 minutes. Add pan juices and stock in a fast stream, whisking constantly, then bring to a boil, whisking occasionally. Briskly simmer, whisking occasionally, until gravy is thickened, 10 to 15 minutes. Season with salt and pepper.
  • Serve turkey with gravy.

APPLE CIDER-BRINED TURKEY WITH SAVORY HERB GRAVY



Apple Cider-Brined Turkey With Savory Herb Gravy image

I found this recipe about 5 years ago in Cooking Light and have been using it ever since. It makes the best Turkey ever and couldn't imagine preparing mine any other way now. Very juicy and delicious!!! This is for a 12 1/2 lb turkey. I usually double it for a bigger turkey.

Provided by tasmith1

Categories     Savory

Time 2h45m

Yield 2 1/2 Cups

Number Of Ingredients 35

8 cups apple cider
2/3 cup kosher salt
2/3 cup sugar
1 tablespoon black peppercorns, coarsely crushed
1 tablespoon whole allspice, coarsely crushed
8 ginger, slices (peeled and fresh)
6 whole cloves
2 bay leaves
1 turkey (12 lb. fresh or frozen)
2 oranges (quartered)
6 cups ice
4 garlic cloves
4 sage leaves
4 thyme, springs
4 parsley sprigs
1 onion, quartered
1 (14 ounce) can chicken broth
2 tablespoons unsalted butter (melted and divided0)
1 teaspoon black pepper, divided
1/2 teaspoon salt, divided
2 teaspoons vegetable oil
turkey neck, and giblets
4 cups water
6 black peppercorns
4 parsley sprigs
2 fresh thyme sprigs
1 yellow onion, unpeeled and quartered
1 carrot, cut into 2 inch pieces
1 celery, cut into 2-inch pieces
1 bay leaf
reserved turkey drippings
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • To prepare brine, combine first 8 ingredients in a large saucepan, bring to a boil. Cook 5 minutes or until sugar and salt dissolve. Cool completely.
  • Remove giblets and neck from turkey; reserve for Savory Herb Gravy. Rinse Turkey with cold water; pat dry. Trim excess fat. Stuff body cavity with orange quarters. Place a turkey-sized oven bag inside a second bag to form a double thickness. Place bags in a large stockpot. Place turkey inside inner bag. Add cider mixture and ice. Secure bags with several twist ties. Refrigerat for 12 to 24 hours, turning occasionally.
  • Preheat oven to 500 degrees:.
  • Remove turkey from bags and discard bring, orange quarters, and bags. Rinse turkey with cold water; pat dry. Lift wing tips up and over back; tuck under turkey. Tie legs together with kitchen twine. Place garlic, sage, thyme, parsely, onion, and broth in the botom of a roasting pan. Place roasting rack in pan. Arrange turkey, breast side down on roastick rack. Brush turkey back with 1 tablespoon butter; sprinkle with 1/2 teaspoon ground pepper and 1/4 teaspoon salt. Bake at 500% for 30 minutes.
  • Reduce oven temperature to 350 degrees.
  • Remove turkey from oven. Carefully turn turkey over (breast side up) using tongs. Brush turkey breast with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake at 350 degrees for 1 hour 15 minutes or until a thermometer inserted into meat party of thigh registers 170 degrees. Remove turkey from oven; let stand20 minutes. Reserve pan drippings for Savory Herb Gravy.
  • Directions for Gravy:.
  • Heat oil in a large saucepan over medium-high heat. Add turkey neck and giblets; cook 5 minutes, browning on all sides. Add water and next 7 ingredients (through bay leaf); bring to a boil. Reduce heat, and simmer until liquid is reduced to about 2 1/2 cups (about 1 hours). Strain through a colander over a bowl, reserving cooking liquid and turkey neck. Discard remaining solids. Chill cooking liquid completely.Skim fat from surface, and discard. Remove meat from neck; finely chop meat. Discard neck bone. Add neck meat to cooking liquid.
  • Strain the reserved turkey drippings throug a colander over a shallow bowl; discard solids. Place strained drippings in freezer for 20 minutes. Skim fat from surface; discard.
  • Place flour in a medium saucepan; add 1/4 cup cooking liquid, stirring with a whisk until smooth. Add remaining cooking liquid, turkey drippings, salt and pepper; bring to a boil, stirring frequently. Reduce heat; simmer 5 minutes or until slightly thickened.

CREAMED MUSTARD GREENS



Creamed Mustard Greens image

Everyone loves creamed spinach, but check out this version of the dish made with mustard greens and you'll be an instant convert. It's from Emeril's new cookbook, "Emeril 20-40-60."Try this recipe with Emeril'sCider-Brined Turkey and Buttermilk Mashed Potatoes.

Provided by Martha Stewart

Categories     Dinner Side Dishes

Time 39m

Number Of Ingredients 9

Coarse salt
6 pounds mustard greens, rinsed well, tough stems and ribs removed
3 tablespoons canola oil
1 cup finely chopped onion
2 cloves garlic, minced
1 cup half-and-half
8 ounces Neufchatel cheese, cut into pieces
Pinch of freshly grated nutmeg
Freshly ground black pepper

Steps:

  • Prepare an ice-water bath; set aside. Bring a large pot of salted water to a boil. Add half of the mustard greens to the boiling water, a little at a time, pushing them down into the water. Return to a boil and cook greens until tender, about 10 minutes. Using tongs, transfer greens to ice-water bath. Repeat process with remaining greens. Drain and squeeze dry with a kitchen towel. Finely chop and set aside.
  • Meanwhile, heat oil in a large skillet over medium heat. Add onion and garlic; cook until softened, about 6 minutes. Stir in half-and-half and Neufchatel. Simmer, stirring occasionally, until thickened and creamy, about 3 minutes.
  • Add greens to skillet and cook, stirring, until warmed through, about 3 minutes. Season with nutmeg, salt, and pepper; serve.

CIDER-BRINED TURKEY



Cider-Brined Turkey image

This delicious cider-brined turkey recipe from Emeril is sure to be a Thanksgiving hit. Try it with his Buttermilk Mashed Potatoes and Creamed Mustard Greens.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 21

4 cups Wood's Cider Mill Boiled Cider
4 cups hard cider
8 cups fresh apple cider
2 cups coarse salt, plus more for seasoning
1/2 cup dark-brown sugar
1 tablespoon black peppercorns
1 tablespoon whole allspice
4 cinnamon sticks
4 bay leaves
4 sprigs fresh thyme
4 sprigs fresh rosemary
4 sprigs fresh oregano
2 sprigs fresh flat-leaf parsley
1 gallon ice water
1 whole (10-to-12-pound) turkey, fresh or frozen (defrosted)
1/2 cup (1 stick) unsalted butter
Freshly ground pepper
2 apples, cored and cut into 1/2-inch pieces
1 rib celery, coarsely chopped
1 sweet onion, coarsely chopped
1 1/2 to 3 cups low-sodium store-bought chicken stock or broth, for basting

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.

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From friendseat.com


CIDER-BRINED TURKEY WITH MAPLE-CIDER GLAZE - FOOD …
2017-11-30 Divide the turkey pieces between two 2 1/2-gallon resealable plastic bags or containers big enough to hold them. Add equal parts of the brine to the two bags. Let rest for several hours in the fridge, preferably overnight. Step 3. Preheat the oven to 325ºF. Step 4. Remove the turkey from the brine and pat dry. Rub the skin with oil and ...
From foodnetwork.ca


CIDER BRINED TURKEY | METRO
Brine 32 cups (8 L) water 14 cups (3,5 L) sweet apple cider 6 fresh bay leaves 1 1/2 cup (375 ml) non iodized salt 1 tablespoon (15 ml) smoked paprika 1 medium orange turkey 8.8-13.25lb (4-6 kg) 1/4 cup (60 ml) melted butter 1 box (948 ml) Irresistibles chicken stock 2 tablespoon (30 ml) cornstarch 1/4 cup (60 ml) cold water
From metro.ca


SEARCHABLE RECIPE DATABASE - CIDER-BRINED-AND-GLAZED TURKEY
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.
From directaccessrecipes.com


BUTTERY CIDER-GLAZED TURKEY | BETTER HOMES & GARDENS
Reduce heat and boil steadily about 30 minutes or until cider is reduced to 2/3 cup. Add 1/3 cup butter, brown sugar, and thyme. Heat and stir until sugar is dissolved. Remove and discard cinnamon sticks. Step 6. Remove foil from turkey; brush …
From bhg.com


APPLE CIDER TURKEY BRINE - THE SOUL FOOD POT
Add the water, apples, and brown sugar to the stainless-steel inner pot with the lid off. Place the cloves, ginger, cinnamon sticks, pomegranate, and orange into the strainer bag, tighten the bag’s strings, and place the strainer in the inner pot. Allow the cider to simmer.
From thesoulfoodpot.com


MAPLE-CIDER BRINED TURKEY WITH BOURBON-CIDER GRAVY RECIPE
Add 1/2 cup cider and bourbon; boil 3 minutes or until liquid is reduced by half. Combine 1/4 cup broth and flour, stirring with a whisk. Add flour mixture, remaining 1 cup broth, and drippings to pan; bring to a boil. Reduce heat, and simmer 4 minutes …
From myrecipes.com


MAPLE AND CIDER BRINED WHOLE ROASTED TURKEY - MORE.CTV.CA
When ready to roast turkey, preheat the oven to 350°F. Remove turkey from brine, pat dry with paper towels and discard the brine. Season the cavity well with salt and pepper, then stuff cavity with the onion, apple, garlic and remaining herbs. Brush olive oil over the entire bird and season with salt and pepper.
From more.ctv.ca


CIDER-BRINED-AND-GLAZED TURKEY | RECIPE | ROASTED TURKEY, TURKEY ...
Nov 21, 2020 - Cider-Brined-and-Glazed Turkey Recipe. Nov 21, 2020 - Cider-Brined-and-Glazed Turkey Recipe. Nov 21, 2020 - Cider-Brined-and-Glazed Turkey Recipe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in . Sign up. …
From pinterest.ca


CIDER GLAZED TURKEY RECIPE - LAURA IN THE KITCHEN
1) Preheat the oven to 450 degrees. 2) Sprinkle the inside cavity of the turkey with plenty of salt and pepper. Stuff the the cavity with the onion, carrots, celery, apple, garlic, and herbs. Place the turkey in a large roasting pan (make your life easier and use a foil disposable one) pat the whole turkey dry with some paper towels and set aside.
From laurainthekitchen.com


CIDER BRINED TURKEY WITH CARAMELIZED ONION GRAVY - WILSON FARM
Add turkey and enough water to just cover the turkey. Refrigerate turkey and allow to brine for 12-24 hours. Remove turkey from brine and pat dry before cooking. Place onion, carrots, celery, garlic, thyme, parsley, sage, and bay leaves in the bottom of a roasting pan along with a quart of water. Place turkey on top and brush with oil, cover ...
From wilsonfarm.com


CIDER-BRINED-AND-GLAZED TURKEY RECIPE | KEEPRECIPES: YOUR …
4 quarts apple cider, divided 1 1/2 cups kosher salt 1/4 cup whole allspice 8 bay leaves 4 quarts cold water 1 20-pound turkey (neck and gizzard reserved)
From keeprecipes.com


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