Name: Spiced Apple Cider Turkey Brine
Prep time: 35 min
Cook time: 10 min
Total time: 25 h 15 min
Yield: 20
Cuisine: US
Ingredients: 1 (32 fluid ounce) container chicken stock; 1 (32 fluid ounce) container vegetable stock; 2 cups Pinot Grigio wine; 2 Fuji apples, sliced; 2 medium oranges, sliced; 3 small lemons, sliced; 1 Anjou pear, sliced; 1 head garlic, cloves peeled and crushed; 0.5 yellow onion, sliced; 0.5 bunch fresh rosemary, or to taste; 0.5 bunch fresh thyme, or to taste; 0.5 bunch fresh sage, or to taste; kitchen twine; 1 cup water; 0.75 cup sea salt; 0.5 cup white sugar; 2 tablespoons dried bell peppers; 2 tablespoons dried vegetable flakes; 2 tablespoons multi-colored whole peppercorns; 4 bay leaves; 1 gallon iced water; 1 (11 pound) whole turkey, neck and giblets removed; 1 extra-large turkey bag

Infuse your Thanksgiving centerpiece with the vibrant flavors of autumn! This aromatic brine, bursting with fruit, herbs, and spices, will transform your turkey into a succulent and unforgettable culinary experience. Prepare for rave reviews!

Follow The Directions

01

Step

Combine chicken stock, vegetable stock, and wine in a large pot. Toss in apples, oranges, lemons, pear, garlic, and onion. Tie rosemary, thyme, and sage together with kitchen twine; add to the pot. Stir in 1 cup water, salt, sugar, dried peppers, vegetable flakes, peppercorns, and bay leaves. Bring to a boil; stir to dissolve salt and sugar. (Approximately 15 minutes)

02

Step

Remove brine from heat and let cool to room temperature. Store in the refrigerator. (Approximately 2 hours cooling, then overnight refrigeration)

03

Step

Combine brine with 1 gallon of heavily iced water 1 to 2 days before serving the turkey. Place thawed turkey in an extra-large turkey bag and pour in enough brine to cover completely. Refrigerate. (24-48 hours)

04

Step

Remove turkey from the brine and rinse inside and out with cold water. Discard brine and start cooking. (Approximately 15 minutes)

For a deeper flavor, consider adding a tablespoon of Worcestershire sauce or soy sauce to the brine.
Ensure the turkey is fully submerged in the brine for even flavor penetration. If necessary, weigh it down with a plate or a sealed bag of ice.
Brining times may vary depending on the size of your turkey. A general rule of thumb is 1 hour per pound.

Agustin Ondricka

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