Apple Cider Brine

Here is my gratuitous Thanksgiving contribution to the interwebs. {You can make your check out to Danielle Is a Culinary Genius.}

After finding this recipe in The Washington Post six years ago, I have never made a Thanksgiving turkey any other way. This brine is to die for! Trust me. The apple cider permeates and moistens the meat, and leaves a nice golden, burnished skin. And it is incredibly easy; well worth the effort.

Go! Get to brining!!

(Makes enough for a 10-25 pound turkey)

(The turkey must be brined for 12-24 hours in advance of roasting.)

You will need:

8 cups unsweetened apple cider or juice
2/3 cups kosher salt

2/3 cups sugar

6 quarter size slices unpeeled fresh ginger root

2 bay leaves

6 whole cloves

1 teaspoon black peppercorns, crushed

2 teaspoons whole allspice berries, crushed

6 cups ice cold water

1 thawed turkey (10 to 25 pounds)

2 oranges, quartered

2 turkey size plastic oven bags

In a 3-4 quart saucepan over medium-high heat, combine the cider or juice, salt, sugar, ginger, bay leaves, cloves, peppercorns and allspice and bring the mixture to a boil, stirring until the salt and sugar have dissolved. Boil for three minutes then remove from the heat.

Add four of your six cups of cold water and stir. Cool to room temperature.

Have ready a heavy roasting pan large enough to hold the turkey. Place 1 plastic oven bag inside the second over bag to create a double thickness. Place the double bags, open side up in the roasting pan.

Remove the giblets and neck and gross gag worthy stuff from the body AND neck cavities. Rinse the turkey in cold water, drain it and pat it and dry it with paper towels.

Stuff the orange quarters into the main cavity of the turkey.

Fold back the top third of the double bags, making a collar to help keep the top of the bag open. Place the turkey inside the bag, stand it upright and pour the cool brine mixture into the inner bag and over the birdy.

Add the remaining 2 cups of cold water and draw up the opening of the inner bag, squeezing out as much air as possible, then secure it closed with a twisty tie. Repeat with the outer bag.

Position the birdy on its boobs in the roasting pan and refrigerate for 12 to 24 hours, turning the turkey 3 or 4 times while soaking.

Just prior to roasting, remove the turkey from the brine. Discard the brine, bags, the oranges from inside the bird and any cured herbs or spices remaining outside the bird. Rinse the turkey with cold water and pat dry with paper towels.

Bird is now ready for roasting as usual.

I just use butter {lots and lots of butter McButterton} and pepper. You won't want to add salt to a brined turkey {or maybe you do, who am I to judge.}

Stuff butter under the skin all over and inside the turkey. Get your hands in there. Loosen the skin away from the meat and stuff butter all over.

{Then take your salmonella soaked butter hands and chase your husband around the house.}

Good times.

I put it in the oven at 400 degrees for about 45 minutes, until the skin has browned up, then I cover it with tented foil and continue cooking based on the instructions that came on the turkey, based on its size.

About 30 minutes before the turkey is done, I remove the foil and start basting it with its own juices.

Yum! Have fun! Let me know how it turns out!!

Photo Credits:
1. Roast Turkey, 2. Orange is the happiest color, 3. clove, 4. jugs of apple cider