Roast Turkey with Apple Cider Brine

• Meat

  • 12 lb Honeysuckle white turkey
  • 1 Roasting pan with roasting rack

• Produce

  • 5 cloves Garlic
  • 1 Garlic powder
  • 2 tbsp Onions
  • 4 Oranges, Juice from
  • 4 tbsp Rosemary, fresh leaves
  • 1 tbsp Sage

• Canned Goods

  • 2 cups Chicken broth
  • 1 Stock pot, large

• Baking & Spices

  • 2 tbsp Black pepper, freshly-cracked
  • 1 Black pepper, freshly-cracked
  • 2 cups Brown sugar
  • 1/2 cup Kosher salt
  • 1 Kosher salt
  • 1 tsp Red pepper

• Drinks

  • 3 cups Apple cider

• Dairy

  • 1/2 cup Butter, unsalted

• Liquids

  • 2 gal Water

• Other

  • Brining Bag
  • 5 Or 6 orange slices

Found on flavormosaic.com

Description

Ingredients

• Large Stock Pot
• Brining Bag
• Roasting Pan with Roasting Rack
• 3 cups Apple Cider
• Juice from 4 oranges
• 2 gallons Cold Water
• 4 Tablespoons Fresh Rosemary Leaves
• 1 tablespoon crushed sage
• 2 tablespoons minced onions
• 5 cloves Garlic, minced
• ½ cup Kosher Salt
• 2 cups Brown Sugar
• 2 tablespoons freshly cracked black pepper
• 5 or 6 orange slices
• 1 teaspoon crushed red pepper (optional)
• 1 12-14 lb. Honeysuckle White Turkey (either fresh or thawed)
• ½ cup (8 tablespoons) unsalted butter, softened
• Freshly Cracked Black Pepper
• Kosher Salt
• Garlic Powder
• 2 cups chicken broth

Directions

• In a large stock pot over medium-high heat, add the ingredients listed under the Apple Cider Brine heading. Bring the brine to a boil. Then remove the brine from the hot stove and let it cool to room temperature.
• Place the thawed, unwrapped turkey in a brining bag or in a large container, and pour the cooled Apple Cider Brine over the turkey.
• Seal the bag and refrigerate it for 12 to 24 hours. The larger the turkey, the longer it should remain in the brine.
• After the allotted time, remove the turkey from the brine and rinse inside and out.
• Preheat the oven to 325 degrees F.
• Rub the turkey with softened butter on the outside of the skin all over and under the skin as well.
• Sprinkle the buttered turkey all over with salt, pepper, and garlic powder.
• Wrap the wing tips and the ends of the turkey legs with foil to prevent them from overcooking.
• Place turkey on a rack inside a roasting pan.
• Pour chicken broth into the bottom of the roasting pan.
• Place a foil tent over the turkey and leave it on for the first hour of cooking.
• Place the turkey in a preheated oven. Cook the turkey for about 15 minutes per pound. For a 12-pound turkey, cook for about 3 hours or until a meat thermometer reads 165 degrees F.
• Remove the turkey from the oven and let it rest for about 30 minutes.