Honey Apple Brined Turkey
Serves: 3
Hal Herzog
1 January 1970
Based on User reviews:
45
Spice
49
Sweetness
47
Sourness
45
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
32 fluid ounce
Chicken Stock (container)3 cups
Apple Cider2 cups
Honey2 cups
Kosher Salt2 bunches
Thyme (fresh, divided)1 bunch
Sage (fresh, divided)10 cloves
Garlic (peeled, or more to taste)4 cups
Water (or more if needed)1
SaltDirections:
1
Combine chicken stock, apple cider, honey, and salt in a large bowl; stir until honey is dissolved
2
Add 1/2 of the thyme, 1/2 of the sage, garlic, and black pepper; stir
3
Add water and stir until brine is evenly combined
4
Place turkey in a food-safe cooking bag and pour brine over turkey
5
Inject the meaty parts of turkey with brine using an injector
6
Gather bag tightly around turkey so that brine completely surrounds turkey, adding more water if needed
7
Seal bag, place in a large pot, and refrigerate, 24 to 48 hours
8
Preheat oven to 350 degrees F (175 degrees C)
9
Place a rack in a large 2 1/2-inch deep roasting pan
10
Remove turkey from brine and pat dry inside and out
11
Reserve about 1/2 of the brine
12
Place turkey in a fresh oven-safe baking bag, breast-side down and place on the rack
13
Squeeze oranges and lemons into the main cavity of the turkey
14
Place squeezed oranges and lemons, remaining thyme, and remaining sage in the cavity
15
Lightly coat turkey with olive oil and season with salt and black pepper
16
Insert an oven-safe thermometer in the thickest part of the thigh without touching the bone
17
Bake in the preheated oven, basting with brine every 30 minutes, for 2 1/2 hours
18
Flip turkey and continue baking until no longer pink at the bone and the juices run clear, 1 to 1 1/2 hours more
19
The thermometer should read 180 degrees F (82 degrees C)
20
Allow turkey to rest 15 to 20 minutes before slicing