I was given this recipe by a friend that insisted I would get hooked and never prepare a turkey without brining it again. She was right. Unfortunately, I am not sure of her source, but I do want to share it with you. You will no longer have a dry turkey. Brining your turkey will also allow you to brown i t very nicely.
Ingredients
- 5-7 quarts of water (depending on pot size)
- 1 quart of apple cider
- 2 cups orange juice
- ¾ cups kosher salt
- 1/3 cup sugar
- 1 large onion
- 2 carrots
- 3 ribs of celery
- ½ Bunch of fresh rosemary
- ½ bunch fresh sage
- 6 bay leaves
- 12-14 pound turkey
Instructions
Combine all in ingredients in a large pot or container and let it brine in the refrigerator for 2-3 days.
When you are ready to prepare the turkey remove it from the brine water a couple of hours earlier and let it drain.
Pat it dry with paper towels and then prepare it for roasting.
To Roast the Turkey
- Preheat Oven to 325 degrees
- Combine 2 sticks of soft butter, ¼ cup olive oil, ½ bunch of sage, ½ bunch rosemary in a food processor.
- Rub this mixture all over the skin of the turkey. Tie the legs together.
- Put 1 cup of apple cider and 1 cup of chicken broth in the bottom of your roasting pan.
- Add the Turkey and roast uncovered in the oven @325 degrees until a thermometer reads 160 degrees. Approximately 3 hours and 45 minutes depending on the size of your turkey.
- Baste the turkey every 40 minutes and cover loosely with aluminum foil to prevent it from getting too dark. You should cook your turkey about 17 minutes per pound.
- Once the turkey is done let it rest another 30 minutes before carving.
*When checking the temperature of the turkey insert the thermometer in several parts to ensure it is cooking thoroughly.
Enjoy! Happy Thanksgiving!
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