Over the years I have seen recipes for brining a turkey. I have seen the process on cooking shows and talk shows, but I had never tried it myself. I am blown away at the difference it makes in how tender and flavorful the turkey comes out. Every bite of this turkey had a hint of citrus and herbs and was moist as can be. It makes me think of different combinations of herbs and seasonings to use to achieve different flavors. You do need space in your refrigerator large enough to hold a container with the brining turkey submerged inside. That may take a lot of space but the end result is worth it! Do yourself a favor and brine your turkey this year, a little extra effort will give you so much more flavor!
- 1 (16- to 20-pound) fresh turkey
- 1 gallon water
- 2 cups apple cider vinegar
- 2 onions, peeled and rough chopped
- 6 garlic cloves, peeled and smashed
- 3 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 3 sprigs fresh sage
- 3 oranges, peels on, cut into wedges
- 3 lemons, peels on, cut into wedges
- 1 cup sea salt
- Brining will make the turkey juicier. If brining your turkey, mix together the brine ingredients in a large cooler until salt is dissolved.
- Submerge the turkey in the brine solution.
- Add some ice cubes so that the turkey stays cold. The turkey should be brined overnight.
- Before roasting the turkey, remove it from brining solution; discard brine and pat thoroughly with paper towels to dry completely inside and out.
Aromatics
Wet Rub
Glaze
- 1½ extra virgin olive oil
- 1½ tablespoons finely chopped fresh rosemary leaves
- 1½ tablespoons finely chopped fresh sage leaves
- 1½ tablespoons finely chopped fresh thyme leaves
- 2 tablespoons fresh orange or tangerine juice
- 1 tablespoon fresh orange or tangerine zest
- Sea salt to taste
- 2 oranges, quartered with rind intact
- 1 medium onion, cut into wedges with skin intact
- 1 3” to 4” cinnamon stick
- 1 cup apple cider
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 4 to 6 sprigs fresh sage
- Sea salt
- 1 cup tangerine juice or fresh squeezed orange juice
- 1/2 cup honey
- 5 tablespoons apple cider
- 2 tablespoons organic apple cider vinegar
- 1 teaspoon sea salt
- 2 tablespoons olive oil
- Large shallow roasting pan with rack
- Butcher’s twine for trussing turkey
- Turkey baster
- Instant read meat thermometer
- In a bowl, combine olive oil, herbs, orange juice and zest, salt.
- Carefully loosen the skin of the turkey breasts and legs. Work the wet rub mixture underneath and over the skin. Season with salt. Place turkey on rack in roasting pan. Let stand at room temperature in roasting pan for 1 hour.
- Arrange oven rack to lower position and preheat oven to 425°F. Meanwhile, prepare the aromatics and stuff into the body cavity.
- After filling the cavity, truss the turkey with butcher’s twine.
- Roast the turkey in preheated 425°F. oven until browned, about 25 to 30 minutes. Reduce oven temperature to 325°F. and baste turkey with pan juices. Continue to roast turkey for 1 hour before basting every 30 minutes and carefully rotating roasting pan for even cooking for the remaining roasting time.
Herb Brined Turkey with Citrus Glaze (AIP)
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Source: Recipes