Sage & Apple Brined Turkey

• Gluten free

• Meat

  • 1 Turkey, whole

• Produce

  • 3 Bay leaves
  • 6 Cloves Garlic
  • 2 Royal gala apples, Medium
  • 8 Sage, fresh sprigs
  • 1 bunch Thyme, fresh
  • 3 Yellow onions

• Canned Goods

  • 3 cup Sodium reduced chicken broth

• Baking & Spices

  • 2 tbsp Black pepper, ground
  • 1 Black pepper, ground
  • 1/2 cup Brown sugar
  • 3/4 Salt

• Drinks

  • 8 cups Apple juice

• Dairy

  • 2 tbsp Butter

• Liquids

  • 4 cups Water

Found on lifeloveliz.com

Description

Ingredients

• 8 Cups Apple Juice
• 1 bunch Fresh Thyme
• 8 Fresh Sage Sprigs, Divided
• 3 Bay Leaves
• ¾ Salt
• ½ Cup Brown Sugar
• 2 Tbsp Ground Black Pepper
• 6 Cloves of Garlic, Peeled and Smashed
• 4 Cups Water
• 1 Whole Turkey, thawed
• 3 Yellow Onions, sliced
• 2 medium Royal Gala Apples
• 2 Tbsp Butter, melted
• Ground Black Pepper
• 3 Cup Sodium Reduced Chicken Broth

Directions

• Combine Apple juice, thyme, half of the sage sprigs, bay leaves, salt, sugar, pepper, garlic and water in a large saucepan.
• Bring the mixture to a boil, stirring often, until the salt and sugar dissolve. Set aside to cool.
• Remove giblets and neck from turkey and discard.
• Place turkey in a large stainless pot or a food-storage bag if you can find one big enough for your Turkey.
• Pour the brine solution over the turkey, cover and refrigerate.
• Chill 24 to 36 hours, turning occasionally.
• Preheat oven to 325 degrees F.
• Rinse your turkey in cool water and pat dry with paper towels. Discard the brine.
• Alternatively, if you have the time, let the turkey dry overnight in the fridge on a roasting rack set inside your roasting pan and cover loosely for crispier skin.
• Arrange onions and remaining half of sage sprigs in a large roasting pan.
• Place turkey, breast side up in pan and place apples inside the cavity.
• Tie the ends of the legs together with kitchen twine and tuck the wing tips under.
• Brush the turkey with the melted butter and sprinkle with pepper.
• Pour the broth into the roasting pan.
• Bake the turkey for 3.5 - 4 hours or until a meat thermometer inserted into the thigh and breast reads over 165 degrees F, basting every 30 minutes with pan juice.
• If the Turkey begins to brown excessively in spots, cover with aluminium foil.
• Remove the Turkey from the oven and let rest 30 minutes before carving.