Ingredients
-
2/3
-
2/3
-
6
-
2
-
6
-
1
-
2
-
8
-
1
-
2
-
2
-
-
-
-
Directions
Apple Cider Brine, For holiday turkeys This keeps the breast meat moist and flavorful , I actually tried this on pork chops instead of turkey I thought the apple cider and spices would go well with pork, and I was correct! The chops were super tender and juicy I soaked them in the brine for 4 days (I didnt mean to do so long, but my schedule didnt allow them to be cooked sooner) I kept to the recipe pretty well except for the type of meat I halved the recipe and still had some brine leftover I def will make this again Maybe I will try it with a turkey sometime , I actually tried this on pork chops instead of turkey I thought the apple cider and spices would go well with pork, and I was correct! The chops were super tender and juicy I soaked them in the brine for 4 days (I didnt mean to do so long, but my schedule didnt allow them to be cooked sooner) I kept to the recipe pretty well except for the type of meat I halved the recipe and still had some brine leftover I def will make this again Maybe I will try it with a turkey sometime
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Steps
|
1
Done
|
In a 3-4 Quart Saucepan, Combine Cider With Salt, Sugar, Ginger, Bay Leaves, Cloves, Peppercorns, and Allspice; Stir to Dissolve Salt. |
|
2
Done
|
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
Done
|
Line a Heavy Roasting Pan With Turkey-Sized Oven Cooking Bags (which Should Be Double-Layered). |
|
4
Done
|
Remove the Turkey from It's Wrapping, Remove Neck and Giblets (store Separately), and Rinse and Prepare Bird. |
|
5
Done
|
Stuff Cavity With Orange Quarters. |
|
6
Done
|
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
Done
|
Pour the Brine Over the Bird, and Add an Additional 2 Cups of Water. |
|
8
Done
|
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
Done
|
Place the Turkey, Breast Side Down, in the Roasting Pan and Refrigerate For 12-24 Hours, Turning 3-4 Times While Brining. |
|
10
Done
|
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
Done
|
Rinse the Turkey Under Cold Water and Pat Dry With Paper Toweling. |
|
12
Done
|
Air-Dry Turkey Under Refrigeration For 4-6 Hours (before Cooking) For a Crispier Crust When Roasting. |
|
13
Done
|
the Turkey Is Now Ready to Be Roasted. |
