CIDER-BRINED TURKEY
Steps:
- Simmer 1 QUART apple cider, salt, allspice and bay leaves in large kettle for 5 minutes, stirring often. Cool completely. Add remaining 3 quarts cider and 4 quarts water. Place one baking bag inside another and place in tamale pot (black enamel pot in garage cabinet). Add turkey and slowly add brine until completely covered. Tie bags at top and refrigerate overnight. Drain turkey and rinse. Arrange on several layers of paper towels in roasting pan. (Do not use turkey roaster because it will be too cold to roast in) Refrigerate UNCOVERED overnight. Make turkey stock from neck and giblets. See Cider Gravy recipe. Stuff turkey and baste with butter. Place in 325° oven for 1 hour. Add 1-2 cups of turkey broth to bottom of turkey roasting pan and baste every 30 minutes. Roast until thermometer inserted into leg meat registers 180°F. (Stuffing must register 165°) Cooking times for stuffed bird, cooked at 325° to an internal temperature of 180° will be as follows: 8 to 12 pounds: 3 to 3 1/2 hours 12 to 14 pounds: 3 1/2 to 4 hours 14 to 18 pounds: 4 to 4 1/4 hours 18 to 20 pounds: 4 1/4 to 4 3/4 hours 20 to 24 pounds: 4 3/4 to 5 1/4 hours Let turkey stand for half an hour before carving.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love