Best Apple Brine For Turkey Recipes
APPLE BRINE FOR TURKEY THE NIGHT BEFORE COOKING
I have used this recipe for many years. It makes a turkey fall-apart moist every time.
Provided by Godiva Goddess
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 12
Number Of Ingredients 5
Steps:
- Line a cooler with a large food safe bag. Combine the apple juice, water, and salt in the bag; stir until the salt is dissolved; add the garlic.
- To use: Lie your turkey into the brine with the breast-side down; add more water to submerge turkey completely if needed. Pour the ice over the turkey. Seal the bag and close the cooler; allow to sit overnight.
Nutrition Facts : Calories 79.5 calories, Carbohydrate 19.7 g, Cholesterol 0 mg, Fat 0.2 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 7611.2 mg, Sugar 17.9 g
LAUREN'S APPLE CIDER ROAST TURKEY
The most delicious turkey ever! The brine is well worth the extra time the night before; the result is a juicy, perfectly seasoned turkey. A brined turkey cooks 20-30 minutes faster; keep that in mind when consulting roasting charts. Enjoy!
Provided by Lauren
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Yield 15
Number Of Ingredients 8
Steps:
- Rinse turkey inside and out with cold water; pat dry with paper towels.
- Mix water, apple cider, kosher salt, and sugar in a large pot or 5-gallon food-grade bucket, stirring to dissolve salt and sugar. Submerge the turkey in the brine, cover the container, and place in refrigerator, 8 hours or overnight.
- Preheat oven to 325 degrees F (165 degrees C).
- Remove turkey from brine and discard used brine. Place turkey with breast side up into a roasting pan; pat turkey and cavity dry with paper towels. Loosen turkey skin over the breast and thighs with your fingers.
- Mix olive oil, thyme, and poultry seasoning in a small bowl. Rub the seasoned oil over the turkey and underneath the loosened skin. Cover turkey loosely with aluminum foil.
- Roast in the preheated oven until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 165 to 175 degrees F (75 to 80 degrees C), 4 to 4 1/2 hours. Remove foil tent about 45 minutes before end of roasting time to let the skin brown. Let turkey rest 30 to 45 minutes before carving.
Nutrition Facts : Calories 952.2 calories, Carbohydrate 48.6 g, Cholesterol 286.1 mg, Fat 37.7 g, Protein 98.1 g, SaturatedFat 10.4 g, Sodium 9387.1 mg, Sugar 43.9 g
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
BRINED HERB-CRUSTED TURKEY WITH APPLE CIDER GRAVY
Provided by Anne Burrell
Categories main-dish
Time P2DT5h
Yield 8 to 10 servings
Number Of Ingredients 28
Steps:
- To brine the turkey: Combine all of the ingredients for the brine in a large container. Add the turkey and let it brine in the refrigerator for 2 to 3 days.
- To prepare the turkey for cooking: Remove the turkey from the brine the night before roasting and pat it thoroughly dry with paper towels. Combine the rosemary, sage, and butter for the herb crust in a small bowl. Season, to taste, with kosher salt. Work the butter under the skin of the turkey and massage it into the breasts and the legs. Massage the butter on the outside of the skin as well. Tie the legs together over the breast so they will protect it during cooking and help keep it moist and juicy.
- Gravy preparation: Put the onions, carrots, celery, garlic, apples, bay leaves, cinnamon stick and thyme in a roasting pan and season with salt. Arrange the turkey on top of the veggies and refrigerate overnight UNCOVERED! Yes, that's right, uncovered. This will help the skin dry out and become really brown and crispy. Make sure that there is no raw food near the turkey in the refrigerator. After refrigerating overnight, the turkey is ready to go in the oven.
- Preheat the oven to 450 degrees F.
- Put 2 cups chicken stock and 1 cup apple cider in the bottom of the roasting pan. Roast the turkey in the preheated oven until the skin gets really nice and brown, about 40 minutes. Lower the oven heat to 350 degrees F for the remainder of the cooking time. Baste the turkey every 30 minutes or so and add more stock to the roasting pan, if needed. Cook about 17 minutes per pound. Once it gets to the proper color, tent the turkey with aluminum foil to prevent it from getting too dark.
- Remove the turkey from the oven when an instant-read thermometer inserted in the thickest part of the turkey registers 160 degrees F. Make sure that the thermometer is not touching a bone when doing the reading. When the turkey has reached the proper temperature, remove it from the roasting pan to a cutting board and let it rest for at least 30 minutes. Cover loosely with aluminum foil.
- Strain all the veggies over a bowl to separate them from the stock/mixture. Discard the veggies. Skim off the fat and add it to the roasting pan. This is the fat for the roux. Put the roasting pan over 2 burners and over a low heat and whisk in the flour. Cook until the mixture looks like wet sand, about 4 to 5 minutes. Slowly whisk in the remaining 1 cup apple cider, remaining chicken stock and the stock/cider mixture. Cook until the mixture has thickened and reached a gravy consistency. Taste and adjust the seasoning. Pour into a serving pitcher or bowl.
- Carve the turkey, transfer to a serving platter and serve with the gravy.
- Give thanks for such a great turkey!!!
HONEY-APPLE TURKEY BRINE
Go the extra mile by brining your turkey overnight in this lightly sweetened brine. You'll end up with the juiciest, most flavorful turkey ever and maybe even a bellyache from eating too much! The brine also works well on chicken. This makes enough for a 14- to 16-pound turkey.
Provided by France C
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Pour water into a large stockpot and bring to a simmer over medium-high heat. Add salt and honey and stir to dissolve. Remove pot from the heat and stir in apple slices, onion, garlic, bay leaves, rosemary, thyme, sage, and peppercorns. Let brine cool to room temperature. You can set the pot in a sink full of ice water to speed up the cooling process.
- Stir in apple cider, ice, and apple cider vinegar. Allow brine to fully chill to 40 degrees Fahrenheit (4 degrees C), or colder, before using.
Nutrition Facts : Calories 193.8 calories, Carbohydrate 49.4 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.3 g, Sodium 7616.8 mg, Sugar 44.6 g
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.
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Apple brine for turkey is a popular recipe used by chefs and home cooks alike to infuse turkey meat with an unforgettable flavor. This culinary technique involves soaking a turkey in a saltwater and apple juice mixture, along with seasonings and aromatics, before roasting in the oven. The resulting turkey is juicy, tender, and bursting with sweet and savory flavors.
Understanding Brining
Brining is a process of soaking meat in a saltwater solution to enhance its flavor, tenderness, and moisture content. The saltwater penetrates the meat fibers, loosening them up and allowing them to hold more water and other flavors. The added sugar, herbs, spices, and fruits in the brine impart their own flavors and aromas, making the meat more complex and delicious.Why Use Apple Brine for Turkey?
Apple brine for turkey is a great choice because it adds a subtle and fruity sweetness to the bird, without overpowering it. Apples are also rich in natural sugars, antioxidants, and vitamins, which contribute to a rich and succulent texture. Some people use apple cider vinegar or hard cider in their brine to achieve a tangier or boozy taste, respectively.Preparing Apple Brine for Turkey
To make apple brine for turkey, you will need a large pot or bucket that can hold the turkey and the brine. Here are the essential ingredients and steps:Ingredients:
- 1 gallon of water
- 1 quart of apple juice, unsweetened
- 1 cup of kosher salt or sea salt (make sure it's not iodized or flavored)
- 1/2 cup of brown sugar or honey
- 1 tablespoon of black peppercorns
- 1 tablespoon of dried thyme, sage, or rosemary
- 2 bay leaves
- 2 cloves of garlic, chopped
- 1-2 apples, sliced or chopped (optional)
Steps:
- In a large pot or bucket, mix together the water, apple juice, salt, and sugar until dissolved.
- Add the peppercorns, herbs, bay leaves, garlic, and apples, if using.
- Add the turkey to the brine, making sure it's submerged and covered with a lid or plastic wrap.
- Refrigerate the turkey in the brine for at least 8-12 hours, or up to 24 hours for a larger bird (note: do not brine a pre-basted or kosher turkey, as they already contain salt).
- Remove the turkey from the brine and rinse it thoroughly under cold water to remove any excess salt and seasonings. Pat it dry with paper towels.
Cooking Apple Brined Turkey
Once you've brined your turkey, it's time to roast it in the oven. Here are some tips for cooking a perfect apple brined turkey:Ingredients:
- 1 apple cut into quarters
- 2 sticks of butter
- 1 onion cut into quarters
- 4 sprigs of rosemary
- 4 sprigs of thyme
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
Steps:
- Preheat oven to 425°F (218°C).
- Place the turkey on a rack set inside a roasting pan, breast side up.
- Add the apple, onion, rosemary, and thyme to the cavity of the turkey.
- Melt 2 sticks of butter in a small saucepan, and mix in the salt, pepper, and paprika
- Brush the turkey with the butter mixture, making sure to cover all surfaces.
- Cover the turkey with foil, and roast it in the oven for 30 minutes.
- Lower the oven temperature to 350°F (177°C), remove the foil, and continue roasting for 2-4 hours (depending on the size of the turkey), basting every 30-45 minutes with the remaining butter mixture or pan drippings.
- Insert a meat thermometer into the thickest part of the breast or thigh, making sure it reaches 165°F (74°C) before removing the turkey from the oven.
- Let the turkey rest for 15-20 minutes before carving and serving with your favorite sides.
Conclusion
Apple brine for turkey is a fantastic way to add flavor, tenderness, and juiciness to your Thanksgiving or Christmas feast. With the right ingredients and cooking techniques, you can create a memorable turkey that will leave your guests raving for months to come. Try different variations and experiment with other fruits, herbs, and spices to find your perfect apple brined turkey recipe.
Apple brine is a perfect recipe for those who want to enjoy a juicy and flavorful turkey. Brining is a process of soaking turkey in saltwater and other ingredients, which help to add moisture and flavor to the meat. While there are different variations of brine recipes available, the apple brine is one of the most popular and delicious choices. In this article, we will provide valuable tips for making apple brine for turkey recipes.