I brine my turkey every year. Each year I like to try a different combination that will bring flavors which complement the stuffing. Since I make an apple sausage stuffing, this year I decided to use apple cider in the brine as well as apple juice in the stuffing. This will add some apple flavor to the bird as well. I also decided to use honey instead of sugar to add a different kind of sweetness to the brine, it is less harsh. I also use the basic Thanksgiving herbs. Begin this process on the Tuesday before Thanksgiving.
Ingredients:
Large pot
1 gallon of water
1 cup kosher salt
3/4 cup honey
1 Large handful black peppercorns
1 Large stem or 2 small stems Rosemary
1 Large stem sage leaves, approximately 10 leaves
1 gallon apple cider
ice
cold water (if needed)
Large container
Here's how:
On Tuesday:
Place all the ingredients except the cider and ice into a large pot. Heat until all the salt is dissolved.
Pour the hot mixture into the large container.
Pour in cider.
Add the ice. You want enough to cool the liquid. I used the entire tray from the ice maker.
By this point, the mixture should be cold again. If not, chill until cold.
Place the turkey into the mixture and make sure it is completely covered and submerged. If not, add water to cover. If the turkey floats, put a plate on top to keep it submerged.
Place the container in the fridge, in a cooler, or (if cold enough) outside. If it is stored outside, cover to keep critters out.
Let sit for 8-24 hours.
On Wednesday:
Remove from the brine and rinse under cold water. You want to rinse off as much salt as possible.
Place the bird in a roasting pan. Put the pan in the fridge overnight, uncovered. You want to let the skin dry out overnight. This will result in a crisper skin.
On Thanksgiving:
Remove the pan from the fridge. Pour out any liquid that has settled in the bottom of the pan. If you use this juice your gravy will be too salty.
Cook as usual.
If you want an idea on how to cook your bird, see my recipe at : http://homemadeonli.blogspot.com/2010/11/thanksgiving-dinner-roasted-and-brined.html
Ingredients:
Large pot
1 gallon of water
1 cup kosher salt
3/4 cup honey
1 Large handful black peppercorns
1 Large stem or 2 small stems Rosemary
1 Large stem sage leaves, approximately 10 leaves
1 gallon apple cider
ice
cold water (if needed)
Large container
Here's how:
On Tuesday:
Place all the ingredients except the cider and ice into a large pot. Heat until all the salt is dissolved.
 |
| Heated water, salt, honey and herbs |
Pour in cider.
 |
| Cider |
 |
| Ice into the mixture. |
Place the turkey into the mixture and make sure it is completely covered and submerged. If not, add water to cover. If the turkey floats, put a plate on top to keep it submerged.
 |
| This is the turkey I used this year |
 |
| The turkey taking a bath in the brine |
Let sit for 8-24 hours.
On Wednesday:
Remove from the brine and rinse under cold water. You want to rinse off as much salt as possible.
Place the bird in a roasting pan. Put the pan in the fridge overnight, uncovered. You want to let the skin dry out overnight. This will result in a crisper skin.
On Thanksgiving:
Remove the pan from the fridge. Pour out any liquid that has settled in the bottom of the pan. If you use this juice your gravy will be too salty.
Cook as usual.
If you want an idea on how to cook your bird, see my recipe at : http://homemadeonli.blogspot.com/2010/11/thanksgiving-dinner-roasted-and-brined.html
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