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Thread: for those that Asked: Cider Brined and Glazed Turkey

  1. #1
    Administrator OMFG I Post Too Much
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    Default for those that Asked: Cider Brined and Glazed Turkey

    http://www.epicurious.com/recipes/re...s/views/233148

    Brine
    4 quarts apple cider, divided
    1 1/2 cups kosher salt
    1/4 cup whole allspice
    8 bay leaves
    4 quarts cold water
    1 20-pound turkey (neck and gizzard reserved)

    Sage Broth
    2 cups low-salt chicken broth
    1/2 onion, quartered
    1 celery stalk, cut into 4 pieces
    8 fresh sage leaves

    Glaze
    2 cups apple cider
    1/2 cup (1 stick) unsalted butter

    8 cups Apple, Sausage, and Parsnip Stuffing with Fresh Sage

    Gravy
    3 tablespoons all purpose flour
    2 tablespoons fresh sage leaves
    1/4 cup applejack brandy or Calvados
    1/4 cup whipping cream

    For brine:
    Simmer 1 quart apple cider, salt, allspice, and bay leaves in 20-quart pot 5 minutes, stirring often. Cool completely. Add remaining 3 quarts cider and 4 quarts water. Place turkey in brine. Cover and refrigerate overnight.

    Drain turkey and rinse. Arrange on several layers of paper towels in roasting pan. Refrigerate uncovered overnight.

    For broth:
    Simmer all ingredients in large saucepan 30 minutes. Strain sage broth into bowl.

    For glaze:
    Boil cider in saucepan until reduced to 1/4 cup, about 15 minutes. Whisk in butter. Cool completely.

    Set rack at lowest position in oven; preheat to 350F. Remove paper towels from roasting pan. Pat main and neck cavities of turkey dry; stuff loosely with stuffing. Place turkey in pan, tuck wings under, and tie legs together loosely.

    Roast turkey 1 hour. Brush with some of glaze. Roast until beginning to brown, about 1 hour. Cover with foil. Roast until thermometer inserted into thickest part of thigh registers 175F, brushing with glaze every 30 minutes and adding up to 1 cup water to pan if drippings begin to burn, about 3 hours longer. Transfer turkey to platter; tent with foil. Let stand 30 minutes.

    For gravy:
    Pour pan juices into large measuring cup. Spoon off fat. Reserve 3 tablespoons fat and degreased juices. Pour sage broth into roasting pan. Bring to boil, scraping up browned bits. Combine flour, sage leaves, and reserved 3 tablespoons fat in heavy large saucepan; stir over medium heat 1 minute. Whisk in broth from roasting pan and reserved pan juices. Add applejack and cream and boil until gravy thickens slightly, whisking often, about 4 minutes. Season with salt and pepper. Strain into sauceboat. Serve turkey with gravy.

  2. #2
    Ex-Druid Monk-in-Training
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    OK, I made this turkey for Thanksgiving, and it was AWESOME!!!!!! Hands down the best I have ever had. Thanks for the recipe.

    Slacmac

  3. #3
    Administrator OMFG I Post Too Much
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    your welcome
    Lenardo

    Look up You May See Stars Tonite

    Lynch Park



  4. #4
    Apostle Master
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    Going to try this for Christmas....thanks!

    Oh, and Jesus is the reason for the season!

    Had to get that in to counter all the politically correct shills.

  5. #5
    Administrator OMFG I Post Too Much
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    rofl tamsin

    actually- no he isn't- or rather the christian religion put a holiday there to counter the pagan and jewish holidays that fall right around there...


    hope the turkey comes out good
    Lenardo

    Look up You May See Stars Tonite

    Lynch Park



  6. #6
    Administrator OMFG I Post Too Much
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    bump for the holiday

  7. #7
    Ex-Druid Monk-in-Training
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    Just a bump for a very tasty Turkey Brine!

  8. #8
    Ascendant Stone Fist Dythan Dabrave's Avatar
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    I'm doing 12 cornish game hens for a poker night thingy next month. Do you think this will work on them?
    Brother Dythan
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    Phinny

  9. #9
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    i imagine so, just shorter cooking time...

    just do one or two for a meal and see if it works well.

    i figure if you half the recipe maybe even quarter,,, there should be enough of the brine for 2..
    Lenardo

    Look up You May See Stars Tonite

    Lynch Park



  10. #10
    Administrator OMFG I Post Too Much
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    another year, another successful meal using this recipe, my wife has ordered me to never make anything but this recipe for the turkey
    Lenardo

    Look up You May See Stars Tonite

    Lynch Park



  11. #11
    Ascendant Ashenhand
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    Hey, while we are somewhat on the topic. Has anyone used the 'infrared' cooker alot? My father has one and used it a few times, on turkey and chicken and it has come out pretty nicely. I am thinking of getting one since it sounds like a pretty easy cooking method.
    Shaman - Balanced
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