First, start with Turkey 101.
Then, resume with my apple turkey brine tradition below.
Hands down, my Apple Brined Turkey recipe is an all-time winner for a moist and flavorful turkey. Need more kitchen? If your oven is all jammed up – take it outdoors and grill it. Or, a Thanksgiving turkey solution: Cook one turkey in the oven and one on the grill.
George’s Apple Brined Roasted Turkey
chefgeorgehirsch.com | George Hirsch Lifestyle
Brining is an overnight process requiring TWO days of preparation.
If preparing a frozen turkey, be sure to thaw it in the refrigerator well in advance. Brine the turkey in a large stockpot or a large food-safe plastic bag. The turkey must be completely submerged in brine, or you must turn the turkey every couple of hours. I prefer turkeys no larger than 12-14 pounds for the best tenderness and flavor. If grilling, I have my butcher split the turkey for ease of brining and grilling. Cook additional turkeys if serving more than 12-14 people. As a guide, figure each pound of turkey on the bone feeds one person.
STEP 1: First day
On the day prior to cooking: Brine for a 12-pound turkey; prepare a double brine recipe for a larger turkey.
Apple Brine Mixture
8 cups apple cider
1/4 cup Maple syrup
2/3 cup kosher salt
1/2 cup sugar
1/2 cup brown sugar
1 Tablespoon black peppercorns, coarsely crushed
2 bay leaves
To prepare brine, combine ingredients in a large saucepan; bring to a boil. Cook for 5 minutes or until sugar and salt dissolve. Cool completely.
STEP 2: First day
Add Flavor Ingredients to Apple Brine Mixture:
6 garlic cloves, peeled & cut in half
1 onion, quartered
1 rib of celery, chopped into two-inch pieces
2 Tablespoons fresh ginger, peeled & sliced
3 each sage leaves, rosemary sprigs, thyme
4 cups ice
Remove giblets and neck from turkey; reserve for making gravy. Rinse turkey with cold water; pat dry. Trim excess fat. Stuff the body cavity with orange quarters, ice, onion, ginger, sage, rosemary, and thyme. Place turkey in a large stockpot or food-safe plastic bag. Pour the apple brine mixture over the turkey. Depending on the size of the turkey, refrigerate for 6 hours for a split turkey or 12 hours for a whole 12-pound turkey, turning occasionally. Add one hour of bringing time per additional pound of turkey.
Spice Rub
1 Tablespoon fresh sage, chopped
1 teaspoon fresh ground black pepper
1/4 cup olive oil
To Roast:
1-yard kitchen twine
2 cups chicken broth or stock
4 Tablespoons butter
fresh ground black pepper
6 slices of pancetta or bacon
Preheat oven to 450 degrees.
Remove the turkey from the brine, and discard the brine and orange quarters. Rinse turkey with cold water; pat dry. Lift wing tips up and over the back; tuck under turkey. Tie legs together with kitchen twine. Place garlic, sage, thyme, parsley, onion, and broth in the bottom of a roasting pan. Place the roasting rack in the pan. Arrange the turkey, breast side down, on a roasting rack. Brush turkey back with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper. Bake at 450 degrees for 30 minutes.
Reduce oven temperature to 350º. MORE INSTRUCTIONS Below
Remove the turkey from the oven. Carefully turn the turkey over, breast side up. Put the turkey neck and giblets in the pan. Brush the turkey breast with one tablespoon of butter; sprinkle with 1/2 teaspoon pepper; lay slices of pancetta over the breasts. Bake at 350º for 1 hour and 15 minutes or until a thermometer inserted into the center meaty part of the thigh registers 170º.
If the breast of the turkey browns too quickly, cover it loosely with foil. Remove the turkey from the oven and let it stand for 30 minutes. Pour off the drippings and remove the turkey neck and giblets for gravy; cover the turkey to keep it warm.
