You may find yourself celebrating Thanksgiving a little differently this year, and that may include cooking a smaller bird for a more intimate group
This brine recipe is perfect for a 12#-15# turkey
The aromatics and citrus deliver deep flavors and aromas
I have formulated many incarnations of brines, and this is my absolute favorite
This is my first time using Knudsen Cider and Spice juice which is apple ? juice with cinnamon, clove, allspice, orange ? peel and oil, and lemon ? peel, and imparts both warm and fresh flavors to the turkey
If you cannot find this product, use apple juice, and add a few dashes of pumpkin pie spice and the zest of two lemons
Why Brine Turkey?
A whole bird is a lot of meat to season. The meat will absorb extra moisture to keep it juicy, and it will absorb salt to assure the meat is flavorful. The salt and vinegar in this brine help to break down the proteins so the meat will be very tender.
However you celebrate this year…Happy Thanksgiving, and Happy Brining!
Apple Orange Rosemary Turkey Brine 12# – 15# bird
Ingredients
- 32 ounce bottle Knudsen Cider and Spice Juice
- 1/2 cup apple cider vinegar
- Peel of 3 oranges
- 1-1/4 cups course sea salt
- 1-1/2 cups good maple syrup
- 6 cloves garlic chopped
- Large handful of fresh rosemary
- 5 bay leaves
- 3 tbsp whole peppercorns
- 1 tbsp hot smoked paprika or gojuchang powder
- 20 cups water
Instructions
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Combine all ingredients in a large pot, and simmer until salt is dissolved
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Let cool, and immerse bird breast side down into brine
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If needed, add just enough water to submerge bird
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Cover and refrigerate for about 12 hours, turning bird half way through brining
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Remove from brine, and pat dry with paper towels
Recipe Notes
Tips for the perfectly cooked turkey:
Place bird on rack in baking pan and refrigerate several hours to dry out skin
Rub skin and cavity with extra virgin olive oil, salt, and ground pepper
Stuff cavity with chopped orange flesh reserved from oranges that were peeled for brine, and add a handful of fresh rosemary, and a few cloves of chopped garlic
Bake at 350 degrees, about 20 minutes per pound, until minimum internal temperature achieves 165 degrees F
If skin begins to get too brown at any time during baking, tent the bird with foil
Let turkey rest for about 20 minutes before carving
*I prefer extra virgin olive oil over butter to rub on the bird. The skin will be crispier because butter also contains about 20% water, while the olive oil has none
