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• Apple juice brine for turkey skin#

In the next post, I'll show you a few steps that will prevent this from happening. Making homemade turkey gravy from the drippings of a brined turkey can result in a really salty gravy if you’re not careful. Generally speaking, though, you'll want to brine fresh-not frozen-turkeys.Ģ. There are some organic frozen turkeys (my friend Julie found some at Whole Foods recently) that have a much lower concentration of the sodium solution. Brining a frozen turkey is never a good idea, because frozen turkeys are most typically injected with a sodium solution. Cooking Tools Needed: Gather your brine ingredients of apple cider, beer (optional), water, spices, salt, and fresh herbs. I like to balance the saltiness with the mild sweetness of apple cider (and okay, the not-so-mild sweetness of brown sugar) but you can use whatever you'd like.Ī couple of important things to remember, though.ġ. You basically need a bunch of salt and whatever other ingredients you want to throw in. You can buy ready-made brining solutions. In 6-quart container or stockpot, mix remaining cider, the brown sugar, salt, 3 thyme sprigs, the sage. If you've never brined a turkey, you'll just have to trust me on this. Reserve 1 cup of the apple cider cover and refrigerate. Bake at 350 degrees Fahrenheit until the thermometer beeps. Set your thermometer to beep at you once it hits 165 degrees Fahrenheit. It just results in a juicy, fantastic turkey. Close up the bag, cut -inch air pockets if instructed to do so from the oven bag box, and insert your thermometer in the thickest part of the turkey breast. It doesn't turn it into a salty mess, either. Brining involves soaking a turkey in a very salty solution for a certain length of time, long enough for the salt to infiltrate the turkey and actually alter the molecular structure of the meat. I brine a turkey every year because it's the right thing to do. Smart aleck little varmints.Īnyway, today I'm sharing my step-by-step method for brining a turkey.

And I’m looking around my kitchen and my little food blog like, "Okay… what just happened?"Īnd then I ask my children if they have any candy left because I'm having a wicked sugar craving.Īnd they tell me to go bake a pie or something. We dress up our children in Iron Man and Richard Nixon costumes, go trick-or-treating in our quaint little town, then by the time they're on their last piece of candy-which is actually like twenty hours later-it's suddenly Christmas. I've got all the time in the world!" Then it happens. Every year around this time, I think I have all this time to post Thanksgiving recipes on this little food blog of mine. + Non-reactive materials include glass, plastic or stainless steel.I don't care that it's not even Halloween yet! Slice the turkey and serve with the gravy. Stir for 4–5 minutes or until the mixture boils and thickens. Add the pan juices, mustard, rosemary, salt and pepper. Gradually whisk in the apple juice and water. Add the flour and stir for 3–4 minutes or until golden. Heat the reserved fat in a medium saucepan over medium heat. Skim the fat from the surface, reserving 1 tablespoon.

Apple juice brine for turkey skin#

Uncover and roast for a further 1 hour 30 minutes or until the skin is golden and the juices run clear when tested with a skewer. Cover with lightly greased aluminium foil and roast for 1 hour. Pat the turkey dry and brush with the oil, sprinkle with pepper and pour the extra water into the dish. Remove the turkey from the container, discarding the brining liquid, and place on a lightly greased wire rack over a deep-sided baking dish.

Cover and refrigerate for 12 hours (but no longer). Place the turkey, breast-side down, in the brining liquid.

Tie the legs with kitchen string and tuck the wings underneath. Ingredients 14 cups water (divided) 1 cup kosher salt 3 litres unsweetened apple juice 1/2 cup maple syrup 4 large garlic cloves, thickly sliced 2 Tbsp. Place the reserved lemon, herbs and garlic into the cavity of the turkey. Add the cider, vinegar and water and stir to combine. pour the brining liquid into a large (10-litre-capacity) non-reactive container+. Remove the lemon, herbs and garlic and set aside.

Bring to the boil, stirring to dissolve the salt.