Recipe: Appetizing Apple Cider Turkey

Apple Cider Turkey.

You can have Apple Cider Turkey using 23 ingredients and 7 steps. Here is how you cook that.

Ingredients of Apple Cider Turkey

1. Prepare 1 of 12-14 lb. turkey.
2. It's of Brine.
3. Prepare 2 gallons of apple cider.
4. It's 2 cups of kosher salt.
5. Prepare 1 cup of brown sugar.
6. It's 10 cloves of garlic.
7. You need 1 handful of sliced fresh ginger.
8. You need 4 of oranges quartered.
9. Prepare 4 of whole cloves.
10. Prepare 2 tbsp of crushed red pepper flakes.
11. It's 1-2 gallons of water.
12. It's of Cavity Filler.
13. You need 1 of apple cut into 8 pieces.
14. You need 1 of lemon cut into 8 pieces.
15. Prepare 4 sprigs of fresh tarragon.
16. It's 4 sprigs of fresh rosemary.
17. You need 5 sprigs of fresh thyme.
18. It's 5 sprigs of fresh Italian flat leaf parsley.
19. Prepare of Pan.
20. Prepare 4 of apples quartered.
21. It's 4 of stocks of celery.
22. You need 1/4 of large sweet onion.
23. You need 12 oz of hard apple cider.

Apple Cider Turkey instructions

1. Put 1/2 gallon of apple cider, salt and sugar into a large pan. Heat and stir until the sugar and salt are dissolved. Now mix all brine ingredients into a food safe bucket. Submerge the turkey completely and let brine for a minimum of 8 hours, 12 to 24 is best..
2. Once brined pat dry and let rest while preparing the pan for roasting. The skin has started to take on a little color from the brine..
3. Preheat oven to 350°.
4. If using a disposable foil roasting pan place it onto a baking sheet for additional support. Spread out the ingredients for the pan in an even layer..
5. Stuff and truss the turkey. Trussing not just helps the turkey cook evenly but also simply helps keep the cavity ingredients inside. Get the turkey into the pan and pour in the hard apple cider. All the pan ingredients add great flavor and create an amazing base for gravy..
6. Roast for an hour and a half breast side down. This helps keep the breast meat moist..
7. Now flip over and cook until the breast meat is 165°. Baste with the pan juices every half hour or so. This is my new favorite turkey, I will be making this a few times a year at least!!!.