Brined Turkey

Name: Brined Turkey
Ingredients: Juniper brine or apple cider brine (recipes follow); 1 fresh or thawed turkey (10 to 25 pounds); 2 oranges, quartered (if you are using Apple Cider Brine); 2 turkey-size plastic oven bags (see Cooks Note); 2/3 cup kosher salt; 2/3 cup sugar; 5 fresh sage leaves; 4 sprigs fresh thyme; 2 bay leaves; 6 whole cloves; 1 teaspoon juniper berries, crushed (see Cooks Note); 1/2 teaspoon black peppercorns, crushed (see Cooks Note); 2 teaspoons whole allspice berries, crushed (see Cook's Note); 2/3 cup kosher salt 2/3 cup sugar; 6 quarter-size slices fresh ginger; 2 bay leaves; 6 whole cloves; 1 teaspoon black peppercorns, crushed (see Cooks Note); 2 teaspoons whole allspice berries, crushed (see Cooks Note); 8 cups unsweetened apple cider or juice

20 ingredients

29 steps

Ingredients

Juniper brine or apple cider brine (recipes follow)
1 fresh or thawed turkey (10 to 25 pounds)
2 oranges, quartered (if you are using Apple Cider Brine)
2 turkey-size plastic oven bags (see Cooks Note)
2/3 cup kosher salt
2/3 cup sugar
5 fresh sage leaves
4 sprigs fresh thyme
2 bay leaves
6 whole cloves
1 teaspoon juniper berries, crushed (see Cooks Note)
1/2 teaspoon black peppercorns, crushed (see Cooks Note)
2 teaspoons whole allspice berries, crushed (see Cook's Note)
2/3 cup kosher salt 2/3 cup sugar
6 quarter-size slices fresh ginger
2 bay leaves
6 whole cloves
1 teaspoon black peppercorns, crushed (see Cooks Note)
2 teaspoons whole allspice berries, crushed (see Cooks Note)
8 cups unsweetened apple cider or juice

Directions

1

Equipment:
2

Have ready a heavy roasting pan large enough to hold the turkey.
3

Place a plastic oven bag inside a second one to create a double thickness (see Cooks Note); then place these bags, open wide, in the roasting an.
4

Remove the turkey from its wrapping.
5

Remove the neck and bag of giblets from the main and neck cavities of the bird.
6

Store separately in the refrigerator for making gravy.
7

If using the Apple Cider Brine, stuff the main cavity of the turkey with the orange quarters at this point.
8

Fold back the top third of the bags, making a collar (this helps to keep the top of the bag open).
9

Place the turkey inside the double-thick bags, stand it upright, unfold the top of the bag, and pour the Juniper Brne or Apple Cider Brine over the bird.
10

Add an additional 2 cups of cold water.
11

Draw up the top of the inner bag, squeezing out as much air as possible; then secure it closed with a twist tie.
12

Do the same for the outer bag.
13

Place the turkey, breast-side down, in the roasting pan and refrigerate for 12 to 24 hours.
14

Turn the turkey 3 or 4 times while it is brining.
15

Just prior to roasting, remove the turkey from the brine.
16

Discard the bags, brine, and any cured herbs or spices remainingon the bird Discard the oranges and ginger if using the Apple Cider Brine.
17

Rinse the turkey under cold water and pat dry with paper towels.
18

The turkey is now ready to be roasted.
19

Juniper brine:
20

Juniper Brine directions: Put all the ingredients in a 3- to 4-quart saucepan.
21

Add 8 cups of water and stir to combine.
22

Bring to a boil over medium-high heat, stirring until the salt and sugar have dissolved.
23

Boil for 3 minutes; then remove from the heat.
24

Add 4 cups of ice-cold water, stir, and set aside to cool.
25

Apple Cider Brine directions: In a 3- to 4-quart saucepan, put the salt, sugar, ginger, bay leaves, cloves, peppercorns, and allspice.
26

Add cups of apple cider or juice and stir to combine.
27

Bring to a boil over medium-high heat, stirring until the salt and sugar have dissolved.
28

Boil for 3 minutes; then remove from the heat.
29

Add 4 cups of ice-cold water, stir, and set aside to cool.