- 4 (32 ounce) containers chicken broth
- 1 cup apple juice (optional)
- 1 cup light brown sugar
- 1 cup kosher salt
- 2 tablespoons dried sage
- 4 peppercorns
- 4 red apples, halved
- 5 cloves garlic, crushed
- 10 pounds ice cubes, or as needed
- 1 (20 pound) turkey whole turkey - thawed, neck and giblets removed
- 3 apples, cored and quartered
- 1 onion, cut into 8 wedges
- 3 cloves garlic
- 6 fresh sage leaves
- 3 tablespoons olive oil, or as needed
- Stir chicken broth, apple juice, brown sugar, salt, dried sage, and peppercorns together in a large stock pot; add apple halves and crushed garlic cloves. Bring the mixture just to a boil, stirring to dissolve sugar and salt. Remove from heat immediately.
- Pour enough ice into a large food-safe container to be about half full. Pour chicken broth mixture over the ice; stir to cool liquid completely and evenly.
- Gently lower turkey into the liquid with the breast facing down.
- Brine turkey 24 to 36 hours, adding ice as needed to keep the brine and turkey cold.
- Preheat oven to 500 degrees F (260 degrees C).
- Remove turkey from the brine and rinse well with cold water. Pat turkey dry with paper towels.
- Mix apple quarters, onion wedges, whole garlic cloves, and fresh sage leaves in a bowl; loosely stuff into cavity of turkey. Move the turkey to a shallow roasting pan. Lightly coat the turkey's skin with olive oil.
- Bake the turkey in the preheated oven until the skin on the breast of the turkey is golden brown, about 30 minutes.
- Reduce heat to 350 degrees F (175 degrees C), cover turkey with aluminum foil, and continue roasting the turkey until no longer pink at the bone and the juices run clear, about 6 hours. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (85 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
05/24/2018
recipepes.com
Brined Thanksgiving Turkey, recipe
PT15M
PT1H
5
455 calories
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