Thursday, November 27, 2014

Super Tasty Moist & Delicious

Happy Thanksgiving to all of you. We are so thankful for all our family and friends! On  Sunday we hosted my husband's family for a Thanksgiving dinner. We had a glorious feast, including this delicious turkey.

Cider & Citrus Brined Turkey
adapted from:

1 (20lb) turkey, thawed (with neck and innards removed)

Juice Part
1 gallon apple cider, divided
1 gallon COLD water, divided
1 1/4 cups kosher salt
6 garlic cloves, minced
6 bay leaves
8 lemon thyme sprigs
8 star anise pods
3 T whole peppercorns
1 T allspice berries
4 cinnamon sticks

Citrus Part
3 large oranges, cut up into wedges
2 large lemons, cut up into wedges
2 medium onions, cut up

Butter mixture
1 cup butter, softened
3 T fresh lemon thyme, roughly chopped

Fruit Stuffing
Oranges, chunked
Lemons, chunked
Onions, chunked

In a large stock pot, combine 12 cups each apple cider and water with the rest of the juice ingredients. Boil until salt dissolved. Cool slightly. Squeeze lemons and oranges into brine; place them in the pot along with the onions. Cool completely. Place thawed turkey in a large bucket (5gallon).  Pour brine over turkey. Place some of the lemons, oranges and onions inside the turkey. Cover and chill/brine in the fridge for 18 hours. Remove turkey from the brine about 12hours before cooking.  Rinse in cold water for about 15minutes. Place in a roasting pan. Cover and return to fridge again overnight. Remove Turkey from fridge 6hours before baking to let it come to room temperature. Rub with softened butter and lemon thyme. Stuff with additional onion, lemon and orange chunks. Bake at 325 for approximately 4 1/2 hours until thigh meat reaches 180degrees on a thermometer.

No comments:

Post a Comment