MARKS MARVELOUS APPLE BRINED TURKEY
From borius 15 years ago
- 240 minutes to make
- Serves 6
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 hurt feelings when they find you have found a better turkey recipe. Read more See less
Ingredients
- Junk: shopping list
- Food grade 5 gallon bucket and lid shopping list
- stock pot shopping list
- Colander shopping list
- Digital programmable remote thermometer shopping list
- roasting rack/pan shopping list
- aluminum foil shopping list
- Ingredients: shopping list
- 1 turkey, rinsed, giblets removed shopping list
- 3 gallons apple juice shopping list
- 3 cups salt shopping list
- 3 cups brown sugar shopping list
- 10 allspice berries crushed shopping list
- 1 tablespoons black pepper crushed shopping list
- 1 head garlic, cut in half shopping list
- 1 tablespoons fresh grated ginger shopping list
- 3 carrots chopped shopping list
- 3 stalks celery chopped shopping list
- 2 onions chopped shopping list
- 4 oranges, quartered shopping list
- olive oil shopping list
- Freshly ground black pepper shopping list
- ice shopping list
- 2 apples, sliced shopping list
How to make it
- 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
The Rating
Reviewed by 6 people-
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...more
lunasea
in Orlando loved it
-
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
lacrenshaw
in Horsham loved it
-
different interesting tottally sounds delicous a try next year thanks bunches
momo_55grandma
in Mountianview loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 5
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "