Apple Brined Roast Turkey
The Thanksgiving Turkey. The main event. Either a showstopper, or a flop. If you're anything like me, over the years I've had plenty of decent turkeys served to me at various holidays and events, all across this nation, but I've had to chew through even more flops. From smoked, fried, or roasted birds, I've had to gnaw through lots of tough, dry meat. Flavorless. Lifeless.
I knew there had to be a better way, so I went on a journey to develop a turkey masterpiece. In researching the process I discovered a critical step that most people overlook..... The Brine. Brining your turkey is a very important part of the process that imparts mega flavor to the meat, helps seal in moisture so it doesn't dry out, and makes you the star of the Thanksgiving show. Think of the brine as a sort of insurance policy against a bad bird. You'll end at the right destination every time.
Over the next several turkeys I made, I used a brine from here, and there, tweaking it until I had crafted my own personal spin on the holiday entree. And for the better part of a decade now, this has been my only Turkey recipe. I have found none better.
I hope you embark on the same journey to delicious, flavorful, moist turkey. And may this recipe be your map.
For the Brine
1 gallon of apple cider
1 1/2 cups kosher salt
1 cup brown sugar
2-3 Large sprigs of Rosemary (or 2-3 TBS dried Rosemary)
1/2 gallon of ice cubes
1 gallon of ice water
A thawed Turkey 13-18 pound. But any size will do.
For the Garlic Butter
1 cup (2 sticks butter) softened
4 cloves of garlic, minced
1 TBS parsley, chopped
2 tsp Rosemary, chopped
1 tap thyme, chopped
salt and pepper
To make brine: Combine 1/2 gallon apple cider with salt, sugar, and herbs in a large pot. Bring to simmer and let simmer about 5 minutes, or until salt and sugar are dissolved and herbs are fragrant. Remove from heat and let cool to room temp, add ice cubes; pour into a large, clean, nonreactive container (I used a clean sports beverage dispenser) and add remaining apple cider and water.
Place turkey in brine, breast-side down, and fill cavity with brine. Add additional water if turkey isn't fully submerged. Allow to brine for at least 8 hours (overnight is best), up to 24 hours in refrigerator. (Or outdoors if temps are between 32 degrees and 41 degrees.)
While turkey is brining, combine all ingredients for Garlic Herb Butter in a bowl; set aside at room temperature until ready to use.
After brining, remove turkey from brine and discard excess brine. Rinse turkey, including the cavity, and pat dry with paper towels. Let stand, uncovered, for about 4 hours to allow skin to dry (up to 24 hours uncovered and refrigerated)
When ready roast, preheat oven to 350 degrees.
Separate skin from turkey breast and legs, and stuff butter under skin. Rub remaining butter on the outside of the turkey.
Prepare a Reynolds Oven bag by putting 1 TBS Flour in the bag and shaking. Place Turkey in the bag, zip tie it shut. Place bagged Turkey In your roasting pan. Cut 3-4 small slits in the top of the bag, and pull the bag away from the Turkey as much as possible across the top.
Roast for according to the Reynolds oven bag instructions for your whole, unstuffed Turkey by weight, or until Turkey thigh temperature reaches 160 degrees. Let stand 30 minutes before carving.
Ready to learn how to make Sweet Potato Stacks & “Yankee” Dressing?
If your grocery store doesn't have apple cider, just substitute with Apple Juice.
Don't skip roasting your turkey in the oven bag. If you've never done it before, it may seem unnecessary, but it's not. Just trust me on this one. Once you roast in the bag, you'll never go back.
This process certainly would work with a chicken, but I would cut your salt and sugar measurements in 1/2, on account of a normal chicken's size.
Make sure to reserve your pan juices, they make the best gravy!
When you're done eating your turkey, save the carcass! Roast the bones with some vegetables, and then bring them to a boil with salt, pepper, herbs, and simmer on low for around 12 hours to create a delicious bone broth. If you don't have time to do it now, just ziplock and freeze your bones and do it later!
