Ingrédients pour Apple Cider Brined Turkey
- 1/4 cup kosher salt
- 1/2 cup granulated sugar
- 1 tablespoon ground ginger
- 4 bay leaves
- 1 teaspoon whole cloves
- 1 teaspoon black peppercorns
- 1 teaspoon allspice berries
- 8 cups unsweetened apple cider
- 2 heavy-duty freezer bags
- 1 whole turkey
- 4 quartered oranges
- 6 cups cold water
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Comment préparer Apple Cider Brined Turkey
- In a 3-to 4-quart saucepan, combine: 1/4 cup kosher salt, 1/2 cup granulated sugar, 1 tablespoon ground ginger, 4 bay leaves, 1 teaspoon whole cloves, 1 teaspoon black peppercorns, 1 teaspoon allspice berries.
- Add 8 cups of apple cider or apple juice and stir until the salt and sugar dissolve.
- Bring to a boil over medium-high heat, stirring constantly.
- Boil for 3 minutes.
- Remove from heat and stir in 4 cups of ice-cold water. Let cool completely.
- Prepare two heavy-duty freezer bags large enough to hold the turkey. Place one bag inside the other for double protection.
- Place the open bags in a large roasting pan.
- Remove the turkey from its packaging. Remove the neck and giblet bag from the cavities; refrigerate for later gravy use.
- Stuff the turkey cavity with 4 quartered oranges.
- Carefully place the turkey into the double-bagged roasting pan. Pour the cooled apple cider brine over the turkey. Add an additional 2 cups of cold water.
- Fold the top of the inner bag over the turkey, squeezing out as much air as possible. Secure with a twist tie. Repeat for the outer bag.
- Refrigerate the brined turkey, breast-side down, for 12-24 hours, turning 3-4 times during brining.
- Before roasting, remove the turkey from the brine and discard the bags and brine.
- Discard the oranges and remaining herbs/spices from the turkey.
- Rinse the turkey thoroughly under cold water and pat completely dry with paper towels.
- Roast the turkey according to your preferred roasting method and time.
Nutrition Information (Approximate per serving)
Sodium
3235 g
Sugar
632g
Fat
375g
Carbs
55g
