Best Apple Cider Brined Smoked Turkey Recipes

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APPLE CIDER TURKEY BRINE



Apple Cider Turkey Brine image

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

1 gallon water, or as needed, divided
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

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 SMOKED TURKEY



Brined Smoked Turkey image

Provided by Food Network

Time 52m

Number Of Ingredients 18

1 cup salt
1 cup brown sugar
2 gallons vegetable stock
2 cups apple cider vinegar
3 tablespoons pickling spice
1 onion, quartered
1 carrot, chopped into 2-inch pieces
1 tablespoon whole peppercorns
4 bay leaves
1 (10 pound) bag of ice
2 gallons cold water
16 to 18 pound turkey
2 tablespoons Worcestershire sauce
4 tablespoon kitchen bouquet browning sauce
2 tablespoons salt
Ground black pepper, to taste
2 tablespoons paprika
6 large oranges, quartered

Steps:

  • Mix salt, brown sugar, vegetable stock, apple cider vinegar, pickling spice, onion, carrot, peppercorns and bay leaves in a stockpot and bring to a boil until sugar and salt is well dissolved. Remove from heat and cool. In large pot or ice chest, add stockpot mixture to ice and cold water. Submerge turkey. Brine for 4 to 6 hours.
  • Remove turkey from brine and dry well. Combine Worcestershire sauce and kitchen bouquet browning sauce together and brush on skin of turkey. Rub salt, pepper and paprika onto turkey skin. Stuff inside of turkey with orange quarters and tie legs together.
  • Smoke turkey in smoker set to 250 degrees for about 7 hours. Checking internal temperature to be 170 degrees. Remove and let rest for 45 minutes.

BEST APPLE CIDER BRINED TURKEY



Best Apple Cider Brined Turkey image

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

2/3 cup kosher salt
2/3 cup sugar
1 tablespoon black peppercorns
1 bunch fresh sage
4 garlic cloves
1 bunch fresh thyme
8 cups apple cider
2 cups cider vinegar
1 turkey, fresh or thawed
3 shallots, quartered
1 turkey, size oven cooking or brining bag
5 cups ice

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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Thanksgiving is a time to gather around the table with loved ones and enjoy a feast of delicious food. For many families, a turkey is the centerpiece of the meal. But instead of simply roasting it in the oven, why not try something new this year? An apple cider brined smoked turkey is a unique and flavorful twist on the traditional bird. In this article, we will explore what exactly this type of turkey is, how it's made, and some tips for preparing it.

What is an apple cider brined smoked turkey?

An apple cider brined smoked turkey is a turkey that has been soaked in a brine solution made with apple cider, herbs, and spices, and then slow cooked over a smoker. Brining is the process of soaking meat in a saltwater solution, which helps it to retain moisture and flavor during cooking. In this case, the addition of apple cider lends a slightly sweet and tangy flavor to the turkey. Smoking is a cooking method that involves slow cooking meat over low heat with the addition of wood smoke. This imparts a unique smoky flavor and can also help to tenderize tougher cuts of meat. When these two methods are combined, the result is a juicy and flavorful turkey that will impress your guests.

How is it made?

To make an apple cider brined smoked turkey, you will first need to prepare the brine. This typically involves heating up apple cider, water, salt, sugar, and various herbs and spices in a pot on the stove. Once the salt and sugar have dissolved, you'll let the brine cool to room temperature. Next, you'll need to prepare the turkey. Remove the giblets and neck from the inside of the turkey and rinse it thoroughly. Place the turkey in a large plastic container or brining bag, and pour the brine over it. Make sure the turkey is completely submerged in the brine, and then cover it and refrigerate it for at least 12 hours, or up to 24 hours. When it's time to cook the turkey, you'll need a smoker. There are many different types of smokers available, from electric to charcoal to pellet grills. Follow the manufacturer's instructions for lighting and heating your smoker. Remove the turkey from the brine and rinse it off thoroughly. Pat it dry with paper towels. Season the turkey with your favorite spices and herbs, if desired. Place the turkey on the smoker and close the lid. Cook the turkey at a temperature of 225-250 degrees Fahrenheit for approximately 30 minutes per pound, or until the internal temperature of the thickest part of the turkey reaches 165 degrees Fahrenheit. Remove the turkey from the smoker and let it rest for at least 15 minutes before carving and serving.

Tips for preparing an apple cider brined smoked turkey

- Plan ahead: Brining takes time, so make sure you allow enough time for the turkey to soak in the brine before cooking. - Use a food-safe container or brining bag: It's important to make sure the turkey is completely submerged in the brine, so choose a container that is big enough and food-safe. A large brining bag can also work well. - Don't overcook the turkey: The low and slow cooking method of smoking can take a while, but be sure not to overcook the turkey or it will be dry and tough. Use a meat thermometer to check the internal temperature and remove the turkey from the smoker once it reaches 165 degrees Fahrenheit. - Experiment with different spices and herbs: While the apple cider brine imparts a lot of flavor, you can also add your own spices and herbs to make the turkey unique to your tastes. Try adding garlic, rosemary, thyme, or cayenne pepper for some extra zing.
Conclusion
An apple cider brined smoked turkey is a delicious and unique preparation method that will impress your guests this Thanksgiving. By following a few simple steps, you can create a juicy and flavorful turkey that everyone will love. Try experimenting with different brine and spice combinations for a twist on this already delicious recipe.
Apple cider brined smoked turkey is a delicious and flavorful dish that is perfect for Thanksgiving or any special occasion. Brining involves soaking the turkey in a salty solution to enhance its flavor, while smoking adds a delicious smoky taste to the bird. Making a perfect apple cider brined smoked turkey isn't rocket science, but it does require some attention to detail. In this article, we'll provide you with valuable tips that will help you create a mouth-watering apple cider brined smoked turkey.

Choosing the Right Turkey

One of the first things you need to do when making an apple cider brined smoked turkey is to choose the right bird. You want to select a turkey that is fresh, of good quality, and has not been previously frozen. A fresh turkey will have a better texture and flavor, as compared to a frozen one. Moreover, if you're buying from a butcher or supermarket, make sure to double-check the sell-by date.

Preparing the Brine

The next step is to prepare the brine. The apple cider brine is a combination of salt, sugar, apple cider, and various herbs and spices. It's important to use high-quality ingredients, including non-iodized salt, organic sugar, and fresh herbs. To make the brine, heat up the apple cider, salt, and sugar in a large saucepan until the salt and sugar dissolve. Add the herbs and spices and let them simmer for a few minutes. Once the mixture cools down, transfer it to a large container that will fit the turkey comfortably.

Brining the Turkey

Now it's time to brine the turkey. Submerge the turkey in the brine solution, making sure that it's fully covered. Brining time can vary depending on the size of the turkey – a good rule of thumb is to brine for at least 1 hour per pound of turkey. However, don't brine the turkey for more than 24 hours, as this can make it too salty. Once the brining process is complete, rinse the turkey thoroughly under cold water and pat dry with paper towels.

Seasoning the Turkey

After you've brined and rinsed the turkey, it's time to season it with additional herbs and spices. Some popular seasonings for an apple cider brined smoked turkey include garlic, thyme, rosemary, and paprika. Rub the seasonings generously over the turkey, making sure to cover all sides evenly. Remember, the turkey will have a subtle flavor from the brine, so it's best to keep the additional seasoning simple.

Preparing the Smoker

Before you start smoking the turkey, you need to prepare the smoker. Make sure the smoker is clean and add some water to the water pan. This will help keep the turkey moist during the smoking process. Preheat the smoker to 225-250 degrees Fahrenheit. Once the smoker has reached the desired temperature, it's time to add the turkey.

Smoking the Turkey

Place the turkey in the smoker and let it smoke for about 30 minutes per pound of turkey. Keep the temperature consistent and adjust the airflow as needed to ensure that the turkey is cooking evenly. If you're using wood chips, add them to the smoker every hour or so to maintain a smoky flavor. Use a meat thermometer to check the internal temperature – the turkey is done when the internal temperature reaches 165 degrees Fahrenheit.

Resting and Carving the Turkey

Once the turkey is done smoking, remove it from the smoker and let it rest for at least 20-30 minutes. This allows the juices to redistribute and keeps the turkey moist. After resting, use a sharp knife to carve the turkey into slices, and it's ready to be served!
Conclusion
Making an apple cider brined smoked turkey requires patience and attention to detail, but it's well worth the effort. By following these valuable tips, you can create a flavorful and mouth-watering turkey that your friends and family will love. Remember to choose the right turkey, prepare the brine, smoke the turkey at the right temperature, and let it rest before carving. Happy cooking!

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