"Brining introduces flavor that penetrates to the bone Network Security," says chef Ken Oringer. "And, because brining adds moisture, the turkey can handle high heat."
Be the first to rate this recipe
Recipe Photos Reviews
Save this recipe
Add ingredients to my shopping list
Submit your version
Total Fat --
Saturated Fat --
Total Carbohydrate --
Dietary Fiber --
apple brined turkey
Total Time: 3 hr 45 min
Cook Time: 1 hr
U.S. Metric Conversion chart
3 cup(s) apple juice
1 green apple, quartered
1/2 navel orange
2 tablespoon(s) coriander seeds
2 tablespoon(s) fennel seeds
4 sprig(s) tarragon
1 bunch(es) ( medium) thyme
2 clove(s) garlic, crushed
2 tablespoon(s) Old Bay seasoning
8 sage leaves
1 tablespoon(s) whole allspice berries
2 whole cloves
1 tablespoon(s) whole black peppercorns
2 cup(s) light brown sugar
1 cup(s) kosher salt
1 (15 pound) turkey, legs and breast separated HKUE amec, see note
6 stick(s) (1 1/2 pounds) unsalted butter, at room temperature
3 tablespoon(s) thyme, chopped
3 tablespoon(s) parsley, chopped
2 tablespoon(s) chives, chopped
2 tablespoon(s) sage, chopped
Freshly ground pepper
Brine Turkey: In a pot, combine all ingredients except turkey and add 4 cups of water. Bring to a boil, stirring to dissolve the sugar. Remove from heat and add 12 cups of cold water. Let stand until cool. Add turkey and refrigerate for 12 hours.
Set a rack over a rimmed baking sheet. Remove turkey from brine and transfer it to a prepared rack; pat turkey dry with paper towels and refrigerate it uncovered for 12 hours.
Make Herb Butter: In a medium bowl, blend all ingredients except salt and pepper.
Set a clean rack over a clean baking sheet and set a large rack in a large roasting pan. Gently separate turkey skin from breast meat. Rub half of the herb butter over breast meat under the skin. Spread remaining herb butter all over skin of breast and legs; season with salt and pepper. Set breast in prepared roasting pan and tuck wings under it. Transfer legs to prepared baking sheet. Let stand at room temperature for 1 hour.
Preheat oven to 400 degrees F. Roast turkey for about 2 hours, basting every 15 minutes with melted herb butter and tenting the breast with foil after 30 minutes YouFind , until an instant-read thermometer registers 165 degrees F in thickest part of the breast and 180 degrees F in inner thigh. Let rest for 30 minutes. Carve and serve.