Best Cider Brined Turkey With Maple Cider Glaze Recipes

MAPLE BRINED TURKEY

Steps:

• Place all the ingredients, except the turkey, in a large pot and bring to a boil, stirring until the salt dissolves. Remove from the heat and let cool.
• Line a large stockpot with an unscented garbage bag and put the turkey into the pot. Pour the cooled brine over the bird, close and seal the bag, and refrigerate overnight.
• Preheat the oven to 350 degrees F. Remove the turkey from the brine, dry well, and discard the brine.
• Roast the turkey as you normally would, approximately 15 minutes a pound. Let stand for 30 minutes before carving.

CIDER BRINED TURKEY

Steps:

• In a large pot over medium-high heat, add the oil garlic, onions, and orange and saute for 4 minutes. Add the cider and bring to a simmer. Add the salt and herbs and let simmer for 2 minutes. Remove from heat, add the water and the ice. Stir until the brine is cooled to at least room temperature. Add the turkey to the pot. The turkey should be completely submerged in the brine. Cover with a lid and put in the refrigerator. Let the turkey brine for a minimum of 12 hours and no more than 24 hours.
• Preheat the oven to 350 degrees F
• Remove the turkey from the brine, rinse and pat dry. Tuck the wings under the back portion of the breast. Tie the legs together with piece of butcher's twine. Put the turkey, breast side up, in a roasting pan fitted with a rack. Add the chicken broth to the roasting pan. Put in the oven and roast until an instant-read thermometer inserted in thickest part of the thigh reads 165 degrees F, 15 to 20 minutes per pound, about 3 hours. Make sure to baste the turkey every 20 minutes with the pan drippings. If the turkey begins to brown too quickly tent it loosely with foil. Remove the foil the last 30 minutes of cooking. Transfer the turkey to a cutting board or serving platter and let rest at least 15 minutes before carving.
• Carve the turkey and serve with the Gravy.
• Melt the butter in a large skillet over low heat. Whisk in the flour and cook until the flour turns a light brown color, about 3 to 4 minutes. Slowly whisk in the pan drippings and the chicken broth. Add the thyme leaves and season with salt and pepper, to taste. Let the gravy simmer until thick, about 5 minutes.

MY FAVORITE TURKEY BRINE

Steps:

• Combine 2 gallons cold water with the apple cider, brown sugar, salt, peppercorns, bay leaves, garlic, rosemary and orange peels in a large pot. Stir until the salt and sugar dissolve. Bring to a boil, then turn off the heat and cover.
• Allow to cool completely, then place into the fridge to chill. Place uncooked turkey in the chilled brine solution, then refrigerate for 16 to 24 hours.
• When ready to roast the turkey, remove from the brine. Submerge the turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside.
• Discard the brine. Remove the turkey from the clean water, pat dry, and cook according to your normal roasting method.

CIDER GLAZED TURKEY

Steps:

• Brine:
• In a large pot with a lid that is big enough to fit the turkey, add all but 2 cups apple cider and bring to a boil over medium heat. Add the salt, 3 sprigs of thyme, 3 sprigs rosemary and stir to dissolve the salt. Remove from the heat, add 5 cups of ice, 6 cups water and stir. Put the turkey in the pot with the brine and hold it down so that the cavity fills with the brine. If the turkey is not completely submerged in the brine, add another 2 to 3 cups of water to the pot until covered. Cover the pot with a lid and refrigerate overnight or up to 24 hours.
• Preheat the oven to 350 degrees F.
• Remove the turkey from the brine, rinse and pat dry. Arrange it, breast side up, in a roasting pan. Stuff the remaining thyme and the bunch of sage into the cavity and tuck the wings back underneath the bottom of the breast. Tie the legs together with a piece of butcher's twine.
• In a small bowl combine the canola oil, poultry seasoning and pepper. Brush the turkey liberally until completely coated. Put in the oven and roast until an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees F, about 2 1/2 to 3 hours. About 30 minutes before the turkey is done, liberally baste the bird with the cider glaze. Baste with the remaining glaze 2 more times at 10 minute intervals. Remove from the oven and let rest at least 15 minutes before carving. Transfer to a serving platter and serve.
• Glaze:
• In a small saucepan combine the reserved 2 cups of apple cider and 1/4 cup of brown sugar. Simmer until reduced to about 1/2 cup.