Apple Cider Brined Roast Turkey

Apple Cider Brined Roast Turkey

Turkey Brine:
8 c. apple cider
1 c. kosher salt
1 c. brown sugar
10 bay leaves
20 allspice berries
1 head of garlic, smashed

8 c. cold water

Place a bag inside a pot, whisk the cider, salt and brown sugar. Add the remaining ingredients, drop in the turkey (which should be washed and trimmed first) and completely submerge in the brine. Refrigerate for at least 1 day (I did mine for 36 hours).

Remove the turkey from the brine. Rinse and pat dry. Place in a roasting pan.

Roast Turkey:
1 apple, quartered
10 baby carrots
2 celery stalks, chunked
1 onion, chunked
2 garlic cloves, cracked
10 sage leaves
1 bunch of thyme
1 stick of butter, softened
Salt and pepper
4 c. chicken stock

2 c. apple cider

Stuff the apple, carrots, celery, onion, garlic, thyme, and 6 sage leaves in the turkey cavity.
Gently lift up the skin and smear 1/4 of the butter between the skin and breast. Place 2 sage leaves under the skin on each side.
Smear the remaining butter on top of the turkey. Season with salt and pepper generously.

Pour the stock and cider into the bottom of the roasting pan.

Heat oven to 425, roast turkey for 20 minutes.
Lower heat to 325, roast for 3 hours (for a 13 lb. turkey, times vary).
Baste every 20 minutes, cover with tin foil if turkey begins to brown too much on top (I did this after 1 hour).

Remove from the oven and let turkey rest for 20 minutes.

Pour drippings into a gravy separator.

Gravy:
2 c. pan drippings
1/2 c. flour
2-4 c. chicken stock

Pepper

Pour drippings (less fat on top) into a pot. Heat over medium-high. Sprinkle in flour, whisk until smooth. Add in chicken stock to reach desired viscosity. Add pepper, taste for seasonings.

Find this recipe at:

http://ashleescooking.blogspot.com/2008/12/apple-cider-brined-roast-turkey.html