Apple Brined Turkey
From billyd 17 years ago
- 34 minutes to make
- Serves 10
This marinade and rub kicks up the traditional fried turkey recipe. The bird comes out very dark but everything except the bones taste great.
Ingredients
- 1-12 to 13 pound turkey shopping list
- 8 cups apple juice shopping list
- 1 ½ cups orange juice shopping list
- 1 ½ cups kosher salt shopping list
- 1-cup lt. brown sugar shopping list
- 4 bay leaves shopping list
- ¼ cup fresh rosemary (finely chopped) shopping list
- 3 to 4 tbs. rubbed sage shopping list
- 2 tbs. adobo seasoning2 tbs. onion powder shopping list
- 2 tbs. garlic powder shopping list
- 2 tbs coarsely ground black pepper shopping list
- 1 tsp ground thyme shopping list
- 6 tbs first cold pressed olive oil shopping list
- 2 tbs meat tenderizer shopping list
How to make it
- Put all in a non-reactive pot (not aluminum) bring to a boil.
- Boil for 10 to 20 minutes or until all ingredients have infused into mixture.
- Cool to room temperature.
- Wash turkey and remove any parts from cavities i.e. neck, gizzard, ect.
- Place turkey in a large baking bag.
- Pour cooled brine solution into the bag.
- Seal bag by twisting the end and folding over, then wrap a strong rubber band around
- end until it is very tight.
- Use some sort of pan or plastic trash bag to put bagged turkey in, in case it breaks.
- Marinate in the refrigerator for a minimum of 48 hours.
- Start with the back down in the solution for 4 hours then turn and put breast side down for 8 hours.
- Repeat this process until at least 48 hours have gone by.
- Remove turkey from brine solution. Discard the solution.
- Don’t pour down the drain, or it will clog your drainpipes.
- Thoroughly wash the turkey inside and out. The rosemary will stick so make sure that you get it all or it will burn in the cooking oil.
- Dry turkey as best you can inside and our pay close for liquid hidden in the cavities.
- Put turkey back in the refrigerator uncovered and leave at least 4 hours so the evaporative process of the fridge will help dry any remaining moisture.
- Mix 2 extra cups of Kosher salt and 1 cup black pepper in a small bowl.
- After the turkey is very dry....rub the inside and outside with this mixture.
- The bird is ready to fry.
People Who Like This Dish 4
- jim29 Nowhere, Us
- dimples21 Nowhere, Us
- billyd Rocky Mount, NC
- dancegypsy67 Nipomo, CA
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