Zesty Apple Cider Brined Turkey with Herb Infusion
Elevate your holiday feast with this Zesty Apple Cider Brined Turkey, renowned for its tender meat and rich flavors. This method of brining not only ensures moistness comparable to deep-frying but also infuses the turkey with a unique blend of apple, herbs, and spices. Paired perfectly with savory giblet gravy, sautéed herbed mushrooms, and Apple Wine Stuffing, this turkey will surely become the star of your gatherings. Prepare to impress your guests with a flavorful, succulent turkey that embodies the spirit of celebration and gratitude.
8-10 servings
Servings
420
Calories
13
Ingredients
Ingredients
Kosher Salt
2/3 cup (Dissolved in brine)
Sugar
2/3 cup (Dissolved in brine)
Black Peppercorns
1 tablespoon (Added to brine mixture)
Fresh Sage
1 bunch (Chopped for brine)
Garlic Cloves
4 (Crushed and added to brine)
Fresh Thyme
1 bunch (Chopped for brine)
Apple Cider
8 cups (Used for brine)
Cider Vinegar
2 cups (Used for brine)
Turkeys
1 (Fresh or thawed)
Shallots
3 (Quartered for brine)
Ice
5 cups (To cool brine mixture)
Olive Oil or Butter
As needed (For rubbing on the turkey)
Apple
1 (Quartered and stuffed inside cavity)
Instructions
1
Begin by preparing the brine. In a large saucepan, combine 8 cups of apple cider, 2 cups of cider vinegar, 2/3 cup of kosher salt, and 2/3 cup of sugar. Stir well until the salt and sugar are entirely dissolved.
2
Bring the mixture to a low boil over medium heat. Once boiling, add 1 tablespoon of black peppercorns, 1 bunch of fresh sage, 4 crushed garlic cloves, 1 bunch of fresh thyme, and 3 quartered shallots.
3
Let the mixture simmer on low heat for about 5 minutes, then remove from heat and stir in 5 cups of ice to cool the brine mixture quickly. Set it aside to reach room temperature.
4
While the brine cools, prepare the turkey. Remove the turkey from its packaging and discard the neck and giblets (save these for a delicious giblet gravy). Rinse the turkey inside and out under cold water and pat dry using paper towels.
5
Prepare a cooking bag by making a collar at the top to keep it open. Place the turkey upright in the bag with its legs pointed up, then carefully unfold the bag.
6
Once the brine has cooled, pour it over the turkey in the bag. Add enough cold water to ensure the bird is completely submerged.
7
Squeeze out as much air as possible from the bag and secure it tightly with a twist-tie.
8
Place the bagged turkey breast side down in a roasting pan and refrigerate for 24 hours. Rotate the turkey every 6-8 hours to ensure even brining.
9
When ready to roast, remove the turkey from the brine. Discard the brine, bag, and any herbs or spices inside. Rinse the turkey thoroughly under cold water and pat dry again with paper towels.
10
Before roasting, rub the turkey with olive oil or melted butter for added flavor and crispiness. For a delightful twist, quarter an apple and stuff it inside the cavity of the turkey.
11
Tent the turkey with aluminum foil to keep it moist during the first part of roasting and remove the foil in the last hour to allow the skin to brown beautifully.
12
Refer to cooking guidelines for brined turkey as the cooking time will vary from traditional methods.
Nutrition Information
15g
Fat
30g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main benefit of brining the turkey with apple cider?
Brining ensures the meat remains tender and moist, comparable to deep-frying, while infusing it with a unique blend of apple, herbs, and spices.
How many servings does this Zesty Apple Cider Brined Turkey provide?
This recipe is designed to serve 8-10 people.
What are the primary liquid components of the brine?
The brine consists of 8 cups of apple cider and 2 cups of cider vinegar.
How much salt and sugar are required for the brine?
You will need 2/3 cup of kosher salt and 2/3 cup of sugar.
Which fresh herbs are used in the herb infusion?
The recipe calls for one bunch of fresh sage and one bunch of fresh thyme.
How should the garlic be prepared for the brine?
The 4 garlic cloves should be crushed before being added to the mixture.
What is the purpose of adding ice to the brine?
Adding 5 cups of ice helps to cool the brine mixture quickly so it can reach room temperature before use.
Should I keep the turkey neck and giblets?
Yes, you should remove and save them to make a delicious giblet gravy.
How should the turkey be positioned in the cooking bag?
Place the turkey upright in the bag with its legs pointed up.
How long does the turkey need to stay in the brine?
The turkey should be refrigerated in the brine for 24 hours.
How often should I rotate the turkey while it is brining?
You should rotate the turkey every 6-8 hours to ensure even brining.
What orientation should the turkey be in the roasting pan while brining?
The bagged turkey should be placed breast side down in the roasting pan.
What must be done after removing the turkey from the brine?
Discard the brine and bag, then rinse the turkey thoroughly under cold water and pat it dry with paper towels.
What can I rub on the turkey for extra flavor and crispiness?
You can rub the turkey with olive oil or melted butter before roasting.
Is there a secret ingredient to put inside the turkey cavity?
The recipe suggests stuffing a quartered apple inside the cavity for a delightful twist.
How do I prevent the turkey from drying out during the start of roasting?
Tent the turkey with aluminum foil to keep it moist during the first part of the roasting process.
When should I remove the aluminum foil?
Remove the foil during the last hour of roasting to allow the skin to brown beautifully.
Does brining change the cooking time?
Yes, cooking times for brined turkeys vary from traditional methods, so refer to specific cooking guidelines.
What are the calorie counts for a serving?
Each serving contains approximately 420 calories.
How much protein is in one serving of this turkey?
There are 25 grams of protein per serving.
What is the fat content per serving?
The recipe contains 15 grams of fat per serving.
How many carbohydrates are in a serving?
There are 30 grams of carbohydrates per serving.
What type of salt is best for this recipe?
Kosher salt is specified for the brine to ensure proper dissolution and flavor.
Are there any specific suggestions for side dishes?
The recipe suggests pairing it with savory giblet gravy, sauteed herbed mushrooms, and Apple Wine Stuffing.
How are the shallots prepared?
The 3 shallots should be quartered before being added to the brine.
Should the turkey be fresh or thawed?
You can use either a fresh turkey or one that has been completely thawed.
What spices are added to the brine besides herbs?
One tablespoon of black peppercorns is added to the brine mixture.
Do I need to boil the brine?
Yes, you should bring the cider, vinegar, salt, and sugar mixture to a low boil before adding the aromatics.
How much apple cider vinegar is used?
The recipe requires 2 cups of cider vinegar.
Is this recipe suitable for Thanksgiving?
Yes, it is specifically tagged for Thanksgiving, holidays, and festive cooking.