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 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, 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 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 roasting rack in pan. Arrange 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
