Folks, this is a placeholder turkey. You see, I was frankly just too tired to take pictures of our turkey this year, which was a shame as it was gorgeous. I'm including the recipes we used because it resulted in a very delicious main dish. The brined turkey ended up being very juicy, the best we've made I would guess. The glaze added a nice rich color to the roast and was tasty as well. Enjoy!
Cider & Citrus Turkey Brine
Makes enough brine for one turkey
- 2 gallons cold water
- 3 cups apple cider
- 2 cups packed brown sugar
- 3/4 cup kosher salt
- 3 tablespoons tricolor peppercorns
- 5 whole bay leaves
- 5 cloves garlic, minced
- Peel of 3 large oranges, cut into large strips
- 4 fresh rosemary sprigs, leaves stripped off
- 1 uncooked fresh turkey
- Combine the water, cider, brown sugar, salt, peppercorns, bay leaves, garlic, orange strips and rosemary leaves in a large pot. Stir until the salt and sugar dissolve. Bring to a boil, and then turn off the heat and cover. Allow to cool completely, and then place into the fridge to chill.
- Place an uncooked, fresh turkey in the chilled brine solution, and then refrigerate for 16 to 24 hours. (You may add more cold water if you need more liquid for the size of turkey you have.)
- When you're ready to roast the turkey, remove the turkey from the brine. Submerge the turkey in a pot or sink of fresh, cold water. Allow to sit in the clean water for 15 to 20 minutes to remove excess salt from the outside. Discard the brine.
- Remove the turkey from the water, and then rinse again, pat dry and cook according to your normal roasting method.
Cook's Notes: Only brine fresh turkeys. Brining a frozen turkey is never a good idea, because frozen turkeys are most typically injected with a sodium solution. There are some organic frozen turkeys that have a much lower concentration of the sodium solution. Generally speaking, though, you'll want to brine fresh, not frozen, turkeys. Making gravy from the drippings of a brined turkey can result in a really salty gravy if you're not careful. Don't add salt to your gravy without tasting first; it may not need it.
Recipe and notes from Food Network.
Orange Juice Reduction Glaze
Makes enough to glaze one turkey
- 1 cup of orange-tangerine juice
- 1/4 cup sugar,
- 1/4 teaspoon crushed sage
- Reduced the juice and sugar down till it is syrupy then add 1/4 tsp. crushed sage. Brush it on your turkey when it is almost done baking.
photo credit: Roast Turkey via photopin