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Cider brined turkey https://www.metro.ca/userfiles/image/recipes/dinde-cidre-11133.jpg PT30M PT3H00M PT15H30M
Make sure you have a pot large enough to hold the turkey and the brine and that will fit in your fridge.Prepare the brine:Bring 2 litres of the water to a boil with the salt, bay leaves, paprika and orange zest. Add the remaining liquid and then the turkey, breast side up. Allow to brine for 12 hours.Preheat oven to 225ºC/450ºF, and make sure there is a rack in the lowest position in the oven.Place the turkey on a rack in a roasting pan and then brush it with the melted butter and put it in the oven with the breast side facing towards the rear of the oven. Roast for 40 minutes then remove from the oven and lower the oven temperature to 175ºC/350ºF.Pour the chicken stock into the roasting pan and cover the bird loosely with aluminum foil. Return to the oven and roast for 2.5-3.25 hours or until the turkey has an internal temperature of 74ºC/165ºF in the thickest part of the breast and the thickest part of the thigh.Transfer the turkey to a roasting platter, still covered in foil and allow to rest for 30 minutes.Transfer the juices from the bottom of the roasting pan to a saucepan and bring to a boil. Whisk together the water and the cornstarch and then whisk into the pan juices and allow to boil 1 minute, transfer to a gravy boat.Decorate the serving dish with whatever fruits and leaves you choose: Oranges, Mandarins, Kumquats, Ground cherries, Bay leaves or other Greens.It is possible that the turkey is a darker colour in some spots than in others due to the way the skin absorbs the brine.Source: Blake Mackay
8-10
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Brine 32 cups (8 L) water 14 cups (3,5 L) sweet apple cider 6 fresh bay leaves 1 1/2 cup (375 ml) non iodized salt 1 tablespoon (15 ml) smoked paprika 1 medium orange turkey 8.8-13.25lb (4-6 kg) 1/4 cup (60 ml) melted butter 1 box (948 ml) Irresistibles chicken stock 2 tablespoon (30 ml) cornstarch 1/4 cup (60 ml) cold water
Cider brined turkey

Cider brined turkey

Rate this recipe
0 Vote
8-10
Main course
0:30
Preparation
3:00
COOKING
15:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Brine
  • 32 cups
    (8 L)
    water
  • 14 cups
    (3,5 L)
    sweet apple cider
  • 6
    fresh bay leaves
  • 1 1/2 cup
    (375 ml)
    non iodized salt
  • 1 tablespoon
    (15 ml)
    smoked paprika
  • 1
    medium orange
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  • turkey 8.8-13.25lb (4-6 kg)
  • 1/4 cup
    (60 ml)
    melted butter
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    SELECTION BUTTER

    SELECTION BUTTER

    $2.99 ea.

    454 g SALTED OR UNSALTED


  • 1 box
    (948 ml)
    Irresistibles chicken stock
  • 2 tablespoon
    (30 ml)
    cornstarch
  • 1/4 cup
    (60 ml)
    cold water
Imprimer ma sélection

Preparation

Make sure you have a pot large enough to hold the turkey and the brine and that will fit in your fridge.

Prepare the brine:

Bring 2 litres of the water to a boil with the salt, bay leaves, paprika and orange zest. Add the remaining liquid and then the turkey, breast side up. Allow to brine for 12 hours.

Preheat oven to 225ºC/450ºF, and make sure there is a rack in the lowest position in the oven.

Place the turkey on a rack in a roasting pan and then brush it with the melted butter and put it in the oven with the breast side facing towards the rear of the oven. Roast for 40 minutes then remove from the oven and lower the oven temperature to 175ºC/350ºF.

Pour the chicken stock into the roasting pan and cover the bird loosely with aluminum foil. Return to the oven and roast for 2.5-3.25 hours or until the turkey has an internal temperature of 74ºC/165ºF in the thickest part of the breast and the thickest part of the thigh.

Transfer the turkey to a roasting platter, still covered in foil and allow to rest for 30 minutes.

Transfer the juices from the bottom of the roasting pan to a saucepan and bring to a boil. Whisk together the water and the cornstarch and then whisk into the pan juices and allow to boil 1 minute, transfer to a gravy boat.

Decorate the serving dish with whatever fruits and leaves you choose: Oranges, Mandarins, Kumquats, Ground cherries, Bay leaves or other Greens.

It is possible that the turkey is a darker colour in some spots than in others due to the way the skin absorbs the brine.

Source: Blake Mackay

Source : Metro

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