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| 2/3 cup kosher salt 2/3 cup sugar 1 tablespoon black peppercorns 1 bunch fresh sage 4 garlic cloves 1 bunch fresh thyme 8 cups apple cider 2 cups cider vinegar 1 turkey, fresh or thawed 3 shallots, quartered 1 turkey, size oven cooking or brining bag 5 cups ice | |
| 1 In a large saucepan, combine cider, vinegar, salt, and sugar; stir to dissolve salt and sugar. 2 Bring to a low boil over medium heat; Add in peppercorns, sage, garlic, thyme and shallots. 3 On low heat simmer for 5 minutes; remove from heat, add ice to brine mixture and set aside to cool. 4 Remove the turkey from the wrapping, remove neck and giblets (set aside for giblet gravy), rinse and prepare bird by patting down with paper towels. 5 Make a collar of the top of cooking bags (helps keep bags open), and slip bird inside, stand it upright (legs pointing up), and unfold the top of the bag. 6 Once the brine is cooled to room temperature or less, pour the cooled brine over the bird, and add an additional cold water until bird is submerged in liquid. 7 Squeeze out as much air as possible and secure with a twist-tie. 8 Place the turkey, breast side down, in a roasting pan and refrigerate for 24 hours, turning over every 6-8 hours. 9 Just prior to cooking, remove the turkey from the brine; discard the bags, brine, and all cured herbs, spices, and oranges remaining in the bird. 10 Rinse the turkey under cold water and pat dry with paper toweling. The turkey is now ready to be cook. See cooking times for Brined turkey as it will be less than typical cooking time. If smoking/roasting Before cooking the bird, I typically use a rub with olive oil or melted butter and add a dry rub. | |
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