Lunch: Cider-Brined Turkey Recipe

Ingredients

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

Instructions

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.

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