Recipe: Yummy Apple Cider Turkey

Apple Cider Turkey. Rinse turkey inside and out with cold water; pat dry with paper towels. Delicious apple cider brining liquid for turkey. Brined turkeys tend to shorten your roasting time by about half an hour.

Cover the breast meat with a small strip of parchment paper. In a saucepan, combine apple cider, salt, and sugar. Into the turkey cavity put fresh rosemary, thyme and sage. You can cook Apple Cider Turkey using 13 ingredients and 8 steps. Here is how you cook it.

Ingredients of Apple Cider Turkey

1. You need 13-14 lb of Turkey (Washed).
2. You need 4 of Oranges.
3. You need of Apple Cider.
4. You need 1 cup of cosher salt.
5. Prepare of I cup brown sugar.
6. Prepare of Garlic 8-10 cloves(crushed).
7. Prepare of Ginger 8-10 (slices).
8. Prepare 4 of Oranges quartered.
9. Prepare of Clean Bucket/cooler (to hold turkey).
10. Prepare 1/4 cup of apple cider vinegar.
11. It's 2 tbls of red pepper flakes.
12. It's Sprigs of sage, rosemary, thyme (2 each).
13. Prepare Bag of ice.

Drop the turkey inside the bucket with brine. Brining a turkey with this apple cider sage turkey brine in these situations would result in an incredibly salty turkey, which is not ideal. If your turkey is NOT labeled kosher, but is frozen, you can add it to the brine while it is still partially frozen, as long as it will thaw the rest of the way within the proper bringing time so as not to. Brined it beginning last year in the apple cider brine and even better still.

Apple Cider Turkey step by step

1. Warm apple cider and dissolve salt and brown sugar add to bucket with water(just enough to cover turkey).
2. Add cider mixture to bucket with apple cider vinegar, add garlic, ginger, pepper flakes. Place rosemary,thyme, sage..
3. Add Turkey and bag of ice. Marinate overnight in cool area. (Chilled outside or in fridge with ice).
4. Place in roasting pan, pat dry, remove sage,thyme,rosemary.
5. Brush extra virgin olive oil on both sides..
6. Cook breast upsidedown add 1 bottle reds alcohol in water pan@ to 325° for 1hr20min.
7. Flip bird right side up baste and cook @300-325 for 1hr/1hr 10min.
8. Brush on butter baste and cook till 160° (internal)remove from grill wrap in foil and rest for 10-15 min.

Even without the smoker/slow-cooker or the brine, this is a phenomenal recipe. Frozen or fresh, high-end free-range/organic bird or mass-market frozen, it's been perfect every time. Remove neck and giblets from body and neck cavities of turkey. It's incredibly moist and flavorful, and it received our highest Test Kitchens rating. Brining is an overnight process, so if you're using a frozen turkey, be sure to thaw it well in advance.