Apple Cider Brined Turkey - Instructions Continued
Fold back the top third of the bags, making a collar. Place the turkey inside the double-thick bags,
stand it upright, unfold the top of the bag, and pour the Apple Cider Brine over the bird. Add an
additional 2 cups of cold water. Draw up the top of the inner bag, squeezing out as much air as
possible; then secure it closed with a twist tie.
Do the same for the outer bag. Place the turkey, breast-side down, in the roasting pan and refrigerate
for 12 to 24 hours. Turn the turkey 3 or 4 times while it is brining.
Just prior to roasting, remove the turkey from the brine. Discard the bags, brine, and any cured herbs
or spices remaining on the bird. Discard the oranges and ginger. Rinse the turkey under cold water and
pat dry with paper towels. The turkey is now ready to be roasted following the recipe for Butter-Rubbed
Turkey with Apple Cider Glaze on this website, or according to your own favorite recipe.
Diane Morgan, The Thanksgiving Table (Chronicle Books, 2001).
If you would like to purchase this book, please visit www.chroniclebooks.com" target="_blank"> Chronicle