APPLE CIDER TURKEY BRINE
1 gallon cold water
1 gallon apple cider
2 cups orange juice
2 cups packed brown sugar
1 ½ cup salt
4 tablespoons whole peppercorns
5 whole dried bay leaves
5 sprigs of rosemary, rough chopped
5 sprigs thyme
5 cloves garlic, smashed
1, 20-25 pound uncooked fresh turkey
1 stick butter, softened
Salt & Pepper
Makes the juiciest turkey breast I have EVER eaten!
Combine all of the brine ingredients in a large pot and bring to a boil, stirring until sugar and salt are completely dissolved. Let cool completely.
Put turkey in a large plastic storage tub (just a little bigger and taller than they turkey) and pour the cooled brine over the turkey. Brine should completely cover the turkey. If the turkey is not fully immersed, add more cold water to cover. Cover the tub and place in the refrigerator (or outside if you live in New England in November and the weather is cold outside – 40 degrees or less)! Let sit for 24-48 hours.
When ready to cook, remove the turkey from the brine and completely rinse the turkey in the sink with cold water. Dry completely and place in large roasting pan. Slather the turkey on top and under the skin of the breast with the softened butter. Season liberally all over with salt and black pepper.
Stuff turkey with your favorite stuffing recipe.
Roast at 325 degrees for approx. 15-20 minutes per pound until the temperature of thigh is 155 degrees. Let rest for at least 30 minutes, tented with foil. Carve and devour.