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
APPLE CIDER BRINE
Make and share this Apple Cider Brine recipe from Food.com.
Provided by PalatablePastime
Categories Poultry
Time P1DT20m
Yield 3 1/2 quarts
Number Of Ingredients 11
Steps:
- In a 3-4 quart saucepan, combine cider with salt, sugar, ginger, bay leaves, cloves, peppercorns, and allspice; stir to dissolve salt.
- Bring to a boil over medium heat; cook 3-4 minutes; remove from heat, add 4 cups of ice water and set aside to cool.
- Line a heavy roasting pan with turkey-sized oven cooking bags (which should be double-layered).
- Remove the turkey from it's wrapping, remove neck and giblets (store separately), and rinse and prepare bird.
- Stuff cavity with orange quarters.
- 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.
- Pour the brine over the bird, and add an additional 2 cups of water.
- Draw up the first inner bag, squeezing out as much air as possible, and secure with a twist-tie; do the same for the outer bag.
- Place the turkey, breast side down, in the roasting pan and refrigerate for 12-24 hours, turning 3-4 times while brining.
- 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.
- Air-dry turkey under refrigeration for 4-6 hours (before cooking) for a crispier crust when roasting.
- The turkey is now ready to be roasted.
APPLE CIDER BRINE
Categories Poultry Thanksgiving
Number Of Ingredients 12
Steps:
- Directions 1. In a 3-4 quart saucepan, combine cider with salt, sugar, ginger, bay leaves, cloves, peppercorns, and allspice; stir to dissolve salt. 2. Bring to a boil over medium heat; cook 3-4 minutes; remove from heat, add 4 cups of ice water and set aside to cool. 3. Line a heavy roasting pan with turkey-sized oven cooking bags (which should be double-layered). 4. Remove the turkey from it's wrapping, remove neck and giblets (store separately), and rinse and prepare bird. 5. Stuff cavity with orange quarters. 6. 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. 7. Pour the brine over the bird, and add an additional 2 cups of water. 8. Draw up the first inner bag, squeezing out as much air as possible, and secure with a twist-tie; do the same for the outer bag. 9. Place the turkey, breast side down, in the roasting pan and refrigerate for 12-24 hours, turning 3-4 times while brining. 10. 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. 11. Rinse the turkey under cold water and pat dry with paper toweling. 12. Air-dry turkey under refrigeration for 4-6 hours (before cooking) for a crispier crust when roasting. 13. The turkey is now ready to be roasted.
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