Monday, December 21, 2009

Gonna try this Apple Cider turkey brine recipe fer Christmas ...and, "Here's To The Heroes."

For Thanksgiving, I brined a Turkey using a vegetable base Alton Brown recipe, and although the results were very good and most everyone loved the turkey flavor, it just wasn't quite what Cookie was look'n fer, so, I figured fer Christmas, I'm gonna give this here Apple Cider Brine a try to see if it meets my taste requirements.

Has Anyone reading this ever used this recipe or something similar?? I'd really like yur feedback if'n y'all have!!!

Apple Cider Brine

This brine is simple, but flavorful. The resulting turkey is very moist, as all brined turkeys are, but using apple cider gives a wonderful, mellow apple flavor to the turkey that is very pleasing. This recipe is light on spices and herbs to make it usable for a wide range of turkey recipes. For added flavor, add additional herbs, spices, fruit, or vegetables to the brine that you will be using in other dishes or when roasting the turkey. Some excellent additions are sage, rosemary, thyme, cloves, allspice, ginger, garlic, cranberries, fennel, oranges, and lemons...although probably not all at the same time of course!

8 cups apple cider
2/3 cups kosher salt
2/3 cup sugar
1 cup chopped onion
1 cup chopped carrots
2 bay leaves
1 teaspoon black peppercorns
2 Tablespoons whole Allspice
6 whole cloves
4 cups cold water

Combine the cider, salt, sugar, onion, carrots, bay leaves, and peppercorns in a large stockpot. Bring to a boil over medium high heat and cook for about five minutes, stirring occasionally, or until the sugar and salt dissolve. Remove from the heat, add the cold water, and cool to room temperature. Wash the turkey inside and out and remove the giblets and neck and reserve for gravy or stuffing if desired. Place the turkey in a pot large enough to hold the turkey and the brine or else in a large food-safe plastic bag resting in a pot or roasting pan to collect any possible leaks and to make moving the turkey easier. Cover with the brine, making sure both cavities of the turkey are filled as well. Cover or tightly close the bag and refrigerate for 12-24 hours. If you are using a bag, rotate the turkey a few times to make sure all of the turkey gets brined. Before roasting, remove the turkey from the brine and rinse with cold water. Pat dry with paper towels and proceed with your favorite roasting method.

"Here's To The Heros...The Ten Tenors. GREAT RENDITION!!!