Cider-Brined Turkey With Maple-Cider Glaze

Serves: 6

Camila Dooley

1 January 1970

Based on User reviews:

39

Spice

47

Sweetness

46

Sourness

42

mins

Prep time (avg)

5.2

Difficulty

Ingredients:

1 cup

Apple Cider (good-quality)

1 cup

Brown Sugar

1 cup

Kosher Salt

2 tsps

Peppercorns

5 cloves

Garlic (crushed)

3

Bay Leaves

2

Oranges (sliced)

2 large

Shallot

1

Thyme (a handful fresh sprigs)

1

Olive Oil (for drizzling)

1

Ground Black Pepper (freshly)

1 cup

Turkey Stock

6 tbsps

Butter

10

Whole Black Peppercorns

1

Orange (a couple strips rind)

Directions:

1

For the turkey brine: Heat the apple cider, brown sugar, salt, peppercorns, garlic, bay leaves, oranges, shallots, parsley, sage and thyme in a saucepot to dissolve the sugar and salt

2

Then let the mixture cool completely

3

Divide the turkey pieces between two 2 1/2-gallon resealable plastic bags or containers big enough to hold them

4

Add equal parts of the brine to the two bags

5

Let rest for several hours in the fridge, preferably overnight

6

Preheat the oven to 325 degrees F

7

Remove the turkey from the brine and pat dry

8

Rub the skin with oil and sprinkle with pepper

9

Set the turkey on a metal rack placed over a rimmed baking sheet and cook about 15 minutes per pound, or until an instant-read thermometer inserted into the thickest part registers about 165 degrees F

10

The temperature will go up 5 to 10 degrees as it rests

11

For the glaze: Place a small saucepot over medium-high heat

12

Add the apple cider, turkey stock, maple syrup, butter, peppercorns and orange rind

13

Bring the mixture to a light simmer and reduce by half

14

Baste the turkey every now and then during the last half of the cooking time