Apple Cider Brined Turkey: Two Delicious Recipes for a Moist and Flavorful Bird

Are you looking for a way to elevate your Thanksgiving turkey game? Look no further than apple cider brining! This simple technique infuses your turkey with incredible flavor and ensures a juicy, succulent bird that will have everyone at the table raving.

Two Delicious Apple Cider Brine Recipes:

1. Allrecipes’ Apple Cider Turkey Brine: This classic recipe is a great starting point for beginners. It combines apple cider, kosher salt, fresh herbs, and spices for a flavorful brine that will enhance your turkey’s natural taste.

Ingredients:

• 1 gallon water
• 2 cups apple cider
• 1 cup kosher salt
• 1 tablespoon fresh sage
• 1 tablespoon fresh rosemary
• 1 tablespoon fresh thyme
• 1 tablespoon black peppercorns
• 4 cups ice cubes

Instructions:

1. Combine the water, apple cider, salt, herbs, and spices in a large stockpot. Bring to a boil and stir until the salt dissolves.
2. Remove from heat and add the ice cubes. Let the brine cool completely.
3. Rinse your turkey and submerge it in the cooled brine. Make sure the turkey is completely covered and add water if necessary.
4. Refrigerate for at least 12 hours, but preferably 24 hours.
5. Remove the turkey from the brine and pat it dry before roasting according to your favorite recipe.

Tips:

• Use a food-grade, nonreactive container for brining, such as a stainless steel or enameled stockpot.
• Discard the brine after use.
• Don’t forget to pat the turkey dry before roasting for crispy skin.

1. Reluctant Entertainer’s Apple Cider-Brined Turkey with Savory Herb Gravy: This recipe takes the classic apple cider brine to the next level by adding a flavorful herb gravy that complements the turkey perfectly.

Ingredients:

Brine:

• 8 cups apple cider
• ⅔ cup kosher salt
• ⅔ cup sugar
• 1 tablespoon black peppercorns
• 1 tablespoon whole allspice
• 8 1/8-inch-thick slices peeled fresh ginger
• 6 whole cloves
• 2 bay leaves
• 1 12-pound fresh or frozen turkey, thawed
• 2 oranges, quartered
• 6 cups ice

Turkey:

• 4 garlic cloves
• 4 sage leaves
• 4 thyme sprigs
• 4 parsley sprigs
• 1 onion, quartered
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 2 tablespoons unsalted butter, melted and divided
• 1 teaspoon freshly ground black pepper, divided
• 1/2 teaspoon salt, divided

Savory Herb Gravy:

• 2 teaspoons vegetable oil
• Reserved turkey neck and giblets
• 12 cups water
• 6 black peppercorns
• 4 parsley sprigs
• 2 thyme sprigs
• 1 yellow onion, unpeeled and quartered
• 1 carrot, cut into 2-inch pieces
• 1 celery stalk, cut into 2-inch pieces
• 1 bay leaf
• Reserved turkey drippings
• 3 tablespoons all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• Kitchen Bouquet for extra flavors

Instructions:

Brine:

1. Combine the brine ingredients in a large saucepan and bring to a boil. Cook for 5 minutes, or until the sugar and salt dissolve. Cool completely.
2. Remove the giblets and neck from the turkey and reserve for the gravy. Rinse the turkey and pat it dry. Stuff the body cavity with the orange quarters.
3. Place a turkey-sized oven bag inside a second bag to form a double thickness. Place the bags in a large stockpot. Place the turkey inside the inner bag. Add the cider mixture and ice. Secure the bags with twist ties.
4. Refrigerate for 12 to 24 hours, turning occasionally.

Turkey:

1. Remove the turkey from the bags and discard the brine, orange quarters, and bags. Rinse the turkey with cold water and pat it dry.
2. Lift the wing tips up and over the back and tuck them under the turkey. Tie the legs together with kitchen string.
3. Place the garlic, sage, thyme, parsley, onion, and broth in the bottom of a roasting pan. Place a roasting rack in the pan. Arrange the turkey, breast side down, on the roasting rack.
4. Brush the turkey back with 1 tablespoon of melted butter and sprinkle with 1/2 teaspoon of pepper and 1/4 teaspoon of salt. Bake at 450 degrees for 30 minutes.
5. Reduce the oven temperature to 350 degrees.
6. Remove the turkey from the oven and carefully turn it over (breast side up) using tongs. Brush the turkey breast with 1 tablespoon of melted butter and sprinkle with 1/2 teaspoon of pepper and 1/4 teaspoon of salt.
7. Bake at 350 degrees for 1 hour and 15 minutes or until a thermometer inserted into the meaty part of the thigh registers 170 degrees. Shield the turkey with foil if it browns too quickly.
8. Remove the turkey from the oven and let it rest for 20 minutes. Reserve the pan drippings for the gravy.

Savory Herb Gravy:

1. Heat the oil in a large saucepan over medium-high heat. Add the turkey neck and giblets and cook for 5 minutes, browning on all sides.
2. Add the water, peppercorns, parsley, thyme, onion, carrot, celery, and bay leaf. Bring to a boil, reduce heat, and simmer until the liquid is reduced to about 2 1/2 cups (about 1 hour).
3. Strain the liquid through a colander over a bowl, reserving the cooking liquid and turkey neck. Discard the remaining solids. Chill the cooking liquid completely. Skim the fat from the surface and discard it. Remove the meat from the neck and finely chop it. Discard the neck bone. Add the neck meat to the cooking liquid.
4. Strain the reserved turkey drippings through a colander over a shallow bowl and discard the solids. Place the strained drippings in the freezer for 20 minutes. Skim the fat from the surface and discard it.
5. Place the flour in a medium saucepan and add 1/4 cup of the cooking liquid, stirring with a whisk until smooth. Add the remaining cooking liquid, turkey drippings, salt, and pepper. Bring to a boil, stirring frequently. Reduce heat and simmer for 5 minutes or until slightly thickened. Add Kitchen Bouquet for added flavor if needed.

Tips:

• Use a meat thermometer to ensure the turkey is cooked through to 165 degrees Fahrenheit.
• Let the turkey rest before carving to allow the juices to redistribute.
• Serve the turkey with the savory herb gravy and your favorite Thanksgiving side dishes.

Both of these apple cider brined turkey recipes are sure to impress your guests and make your Thanksgiving feast a memorable one. With their simple instructions and flavorful results, you’ll be a brining pro in no time!