CIDER-BRINED TURKEY
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
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 :
APPLE CIDER TURKEY BRINE
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
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
CIDER-BRINED TURKEY WITH MAPLE-CIDER GLAZE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 15h
Yield 6 to 8 servings
Number Of Ingredients 21
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
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
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 BRINED TURKEY
Steps:
- In a large pot over medium-high heat, add the oil garlic, onions, and orange and saute for 4 minutes. Add the cider and bring to a simmer. Add the salt and herbs and let simmer for 2 minutes. Remove from heat, add the water and the ice. Stir until the brine is cooled to at least room temperature. Add the turkey to the pot. The turkey should be completely submerged in the brine. Cover with a lid and put in the refrigerator. Let the turkey brine for a minimum of 12 hours and no more than 24 hours.
- Preheat the oven to 350 degrees F
- Remove the turkey from the brine, rinse and pat dry. Tuck the wings under the back portion of the breast. Tie the legs together with piece of butcher's twine. Put the turkey, breast side up, in a roasting pan fitted with a rack. Add the chicken broth to the roasting pan. Put in the oven and roast until an instant-read thermometer inserted in thickest part of the thigh reads 165 degrees F, 15 to 20 minutes per pound, about 3 hours. Make sure to baste the turkey every 20 minutes with the pan drippings. If the turkey begins to brown too quickly tent it loosely with foil. Remove the foil the last 30 minutes of cooking. Transfer the turkey to a cutting board or serving platter and let rest at least 15 minutes before carving.
- Carve the turkey and serve with the Gravy.
- Melt the butter in a large skillet over low heat. Whisk in the flour and cook until the flour turns a light brown color, about 3 to 4 minutes. Slowly whisk in the pan drippings and the chicken broth. Add the thyme leaves and season with salt and pepper, to taste. Let the gravy simmer until thick, about 5 minutes.
BEST APPLE CIDER BRINED TURKEY
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
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.
CIDER-BRINED TURKEY BREAST
Apple cider brine makes turkey breast succulent and flavorful. This roast recipe is perfect for a Christmas dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 14h35m
Yield 10
Number Of Ingredients 11
Steps:
- Reserve 1 cup of the apple cider; cover and refrigerate. In 6-quart container or stockpot, mix remaining cider, the brown sugar, salt, 3 thyme sprigs, the sage, peppercorns, allspice and bay leaves; stir until salt is dissolved. Add turkey breast. Cover; refrigerate at least 12 hours but no longer than 24 hours.
- Heat oven to 325°F. Remove turkey from brine; discard brine. Rinse turkey thoroughly under cool running water and pat dry.
- Place turkey, breast side up, on rack in large shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Roast uncovered 1 hour.
- In 1-quart saucepan, heat reserved 1 cup apple cider to boiling; cook 10 minutes or until reduced by half. Reduce heat to medium. Add syrup and butter; cook until butter is melted and mixture is hot.
- Brush turkey with about 1/3 cup of the cider mixture. Roast uncovered about 1 hour longer or until thermometer reads 165°F, brushing generously with pan juices and remaining cider mixture every 15 minutes. Cover turkey loosely with foil to prevent excessive browning, if necessary. Place turkey on warm platter; cover with foil. Let stand 15 minutes for easier carving.
Nutrition Facts : Calories 340, Carbohydrate 9 g, Fat 2, Fiber 0 g, Protein 49 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 760 mg
CIDER-BRINED TURKEY
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
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.
CIDER-BRINED TURKEY WITH STAR ANISE AND CINNAMON
"Brining the turkey overnight keeps it moist and seasons the interior of the meat," says Lo. "The ingredients, except the cider, are classic 'red-cooking' flavorings used in Chinese cooking to braise and glaze meats like pork or duck." Tent the turkey-especially the wings-with foil if it darkens too quickly while roasting.
Provided by Anita Lo
Categories turkey Thanksgiving Dinner Fall Cinnamon Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 11
Steps:
- Bring 2 quarts cider, 1 cup salt, and the next 10 ingredients to a boil in a very large (16-quart) pot, stirring to dissolve salt and sugar. Let cool to room temperature. Stir in 1 1/2 gallons cold water. Add turkey to brine and press down to submerge. Cover; refrigerate overnight.
- Remove turkey from brine and pat dry with paper towels; discard brine. Season lightly inside and out with salt and pepper. Place turkey, breast side up, on a rack set in a large heavy roasting pan and tie legs together with kitchen twine. Let stand at room temperature for 1 hour.
- Preheat oven to 375°F. Combine the remaining 1 cup of cider and 3 cups water in roasting pan. Scatter apples around. Brush turkey with butter. Flip breast side down.
- Roast turkey, breast side down, basting occasionally, for 1 hour. Using paper towels, flip turkey. Roast, basting occasionally, until an instant-read thermometer inserted into thickest part of thigh registers 165°F, 1-1 1/2 hours longer. transfer turkey to a platter. Let rest for at least 20 minutes before carving.
- Meanwhile, strain the juices from the roasting pan into a saucepan, reserving apples. Simmer over medium heat until juices have thickened, about 10 minutes. Serve the cider jus alongside the turkey and apples and garnish with extra star anise pods and cinnamon sticks.
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CIDER-BRINED TURKEY RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Turkey RecipesCalories 148 per servingTotal Time 4 hrs
- To brine turkey: Heat 3 cups cider, salt and sugar in a large pot over medium-high heat, stirring, until the salt and sugar dissolve completely. Remove from heat and stir in the remaining 2 cups cider, celery, carrots, oranges, onions, juniper berries, sage, thyme and bay leaves. Let cool for 15 minutes.
- Remove giblets from turkey (reserve for stock, if desired). Place the turkey in a container large enough to hold it and the brine, such as a clean 5-gallon bucket, similar-size clean cooler or brining bag. Add the cider mixture, water and wine. Place a plate on top of the turkey, if necessary, so it stays below the surface or add enough additional liquid to make sure the turkey is mostly submerged. Cover and refrigerate (or if it's cold enough--under 40 degrees F--you can leave it outdoors) for at least 1 day and up to 2 days.
- Remove the turkey from the brine, brush off any briny bits and let stand at room temperature for 30 minutes (discard the brine). Tuck the wing tips under the turkey and tie the legs together with kitchen string. Place the turkey on a roasting rack set in a large roasting pan.
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From delish.com
5/5 (1)Category Thanksgiving, Dinner, Main DishServings 12-14Total Time 26 hrs 30 mins
- In a large pot over medium heat, bring all of the brine ingredients except turkey to a boil and let boil until sugar and salt are dissolved.
- Place turkey in a brine bag or in a stock pot big enough to hold your turkey and pour brine over turkey, making sure it’s completely covered.
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