Recipe

Marks Marvelous Apple Brined Turkey Recipe

Add Step-by-Step Photos	Borius / All my dishes 1 year ago I never have been a big turkey fan. It has always seemed highly overrated to me. Last year I decided to try to change that and here is what I have come up with. Brine it! Wow is this good! DISCLAIMER: I am not responsible for mom’s and grandma’s... More Prep:60m Cook:240m Servings:6	Borius
	brined apple turkey

Does this look good? Yeah! / Nope

Fans

lacrenshaw

jenniferby

lunasea

knoxcop

momo_55gra

broadzilla

Ingredients

Junk:

Food grade 5 gallon bucket and lid

Stock pot

Colander

Digital programmable remote thermometer

Roasting rack/pan

Aluminum foil

Ingredients:

1 turkey, rinsed, giblets removed

3 gallons apple juice

3 cups salt

3 cups brown sugar

10 allspice berries crushed

1 tablespoons black pepper crushed

1 head garlic, cut in half

1 tablespoons fresh grated ginger

3 carrots chopped

3 stalks celery chopped

2 onions chopped

4 oranges, quartered

Olive oil

Freshly ground black pepper

Ice

2 apples, sliced

Directions

MAKING THE BRINE:

Pour 1 gallon of apple juice in a large stock pot

Add remaining ingredients, reserving 2 gallons of apple juice

Bring to a rapid boil over high heat

Reduce heat and simmer for 15 minutes, stirring to make sure salt and sugar are dissolved

Turn off heat and allow to cool to room temperature

I usually make the brine the night before I brine the turkey to give the brine ample time to cool and for the flavors to meld

BRINING:

MAKE SURE BRINE IS ROOM TEMPERATURE BEFORE PROCEEDING!

Place turkey in a clean food grade 5 gallon bucket

Strain prepared brine mixture through colander over the turkey

Pour in remaining apple juice

Top with ice

Turkey must be fully submerged

Put lid on bucket

Bury bucket in snow or place in a cooler and pack with ice or chill in the beer refrigerator in your garage.

BRINING TURKEY MUST NOT BE ALLOWED TO GET ABOVE 41F

Brine for 24-36 hours

ROASTING:

Preheat oven to:

400F for turkeys under 16 pounds,

350F for turkeys over 16 pounds.

Remove turkey from brine and rinse with cold water

Rub skin with olive oil

Sprinkle liberally with fresh cracked black pepper

Stuff with apple slices

Insert probe of programmable thermometer into the thickest part of the breast

Set alarm temperature alarm to 161 oF

Place on roasting rack in roasting pan

Roast for 1 hour, then tent with a double layer of aluminum foil

Continue roasting to an internal temperature of 161 oF

Remove from oven, wrap in foil, allow heat to carryover for 30 minutes

Carve and serve

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Comments

lunasea 1 year ago said:
Welllll, hello Mark hon - it's always a pleasure to see you back in the kitchen. ;-)

Your recipe sounds amazing. I always have thought turkey was overrated as well and am always trying ways to convince myself otherwise. I love the apple spin you've got going on with your brine and roasting and I will using this recipe the next time I make a turkey.

Mom and grandma will just have to get over it. Watch them both ask for second helpings... *hugs* Vickie

lacrenshaw 1 year ago said:
Mark,
My in-laws brine their bird for Thanksgiving. We have not ever tried brining but may now that we have your "recipe". Thanks, Lorraine

momo_55grandma 1 year ago said:
Different interesting tottally sounds delicous a try next year thanks bunches

knoxcop 1 year ago said:
Borius! Where have you been?! My good Maude, but this sounds wonderful! Whooo-eee!

The internal temp is a great point, too. Recently the FDA reduced that 180 degree thing back to 160, and it sure makes a difference. No more burnt-up, dried-up birdies!

Hey, straight to the saves and a high 5 forker for you!--Kn0x--

jenniferbyrdez 1 year ago said:
Hi hon! So glad to see ya! I have to be honest-I've tried brineing-was'nt impressed. I only used salt & sugar tho. Kids are coming for Christmas-will try this. Jen

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