APPLE CIDER TURKEY BRINE

This brine makes the juiciest turkey breast I have EVER eaten!

Combine all of the brine ingredients, except the ice,  in a large pot and bring to a low boil, stirring until sugar and salt are completely dissolved. Remove from the heat and stir in the ice.  Let the brine 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 155-160 degrees.  If the skin begins to get very dark, cover it with foil.  Note – this brine creates a very dark mahogany colored skin – which is crazy delicious, but does look a little darker than your ‘average bird’!

Remove the turkey to a large cutting board and cover with foil.  Let rest for AT LEAST 30 minutes, tented with foil. Carve and devour.