Best Apple Cider Brined Turkey

1. 1

   In a large saucepan, combine cider, vinegar, salt, and sugar; stir to dissolve salt and sugar.

2. 2

   Bring to a low boil over medium heat; Add in peppercorns, sage, garlic, thyme and shallots.

3. 3

   On low heat simmer for 5 minutes; remove from heat, add ice to brine mixture and set aside to cool.

4. 4

   Remove the turkey from the wrapping, remove neck and giblets (set aside for giblet gravy), rinse and prepare bird by patting down with paper towels.

5. 5

   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.

6. 6

   Once the brine is cooled to room temperature or less, pour the cooled brine over the bird, and add an additional cold water until bird is submerged in liquid.

7. 7

   Squeeze out as much air as possible and secure with a twist-tie.

8. 8

   Place the turkey, breast side down, in a roasting pan and refrigerate for 24 hours, turning over every 6-8 hours.

9. 9

   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.

10. 10

    Rinse the turkey under cold water and pat dry with paper toweling.

11. 11

    The turkey is now ready to be roasted. See cooking times for Brined turkey as it will be less than typical cooking time.

12. 12

    Before cooking the bird, I typically use a rub with olive oil or melted butter/margarine. I quarter an apple and stuff inside the cavity for cooking, tenting the bird until the last hour. This will be the BEST roasted turkey you've had, hands down! I even prefer this over deep fried turkey as it is about as moist and has much more flavor to it. I compliment this turkey by serving giblet gravy, sauteed herbed mushrooms and Apple Wine Stuffing.

* Per serving · 4 servings · Values may vary.