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Apple Cider Brined Turkey

Apple Cider Brine
2/3 cupkosher salt
2/3 cupsugar
6quarter-size slices fresh ginger
2bay leaves
6whole cloves
1 teaspoonblack peppercorns, crushed
2 teaspoonswhole allspice berries, crushed
8 cupsunsweetened apple cider or juice
2turkey-size brining bags
One 10 to 25 poundfresh or thawed turkey
2oranges, quartered
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Apple Cider Brined Turkey - Instructions

Trust me here - you will never again complain, nor hear complaints about dry meat if you make brining
the first step in the preparation of your holiday bird. Brining requires nothing more than boiling water
with salt, sugar and spices; cooling the mixture; then soaking the turkey in the brine for 12 to 24
hours.

In a 3-to 4-quart saucepan, put the salt, sugar, ginger, bay leaves, cloves, peppercorns and allspice.
Add 8 cups of apple cider or juice and stir to combine. Bring to a boil over medium-high heat, stirring
until the salt and sugar have dissolved. Boil for 3 minutes; then remove from the heat. Add 4 cups of
ice-cold water, stir and set aside to cool.

Have ready a heavy roasting pan large enough to hold the turkey. Place one of the bring bags inside the
second one to create a double thickness; then place these bags, open wide, in the roasting pan.

Remove the turkey from its wrapping. Remove the neck and bag of giblets from the main and neck cavities
of the bird. Store separately in the refrigerator for making gravy. Stuff the main cavity of the bird
with the orange quarters.

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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
Books.

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