 |
Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 14 |
|
Your holiday turkey will never turn out dry again if you reach for this recipe. Brining overnight and stuffing with apples results in moist, tender meat.Michael Williams, Moreno Valley, California Ingredients:
4 cartons (32 ounces each) vegetable broth |
1 cup kosher salt |
1/2 cup packed brown sugar |
1 tablespoon whole peppercorns |
1-1/2 teaspoons whole allspice |
1-1/2 teaspoons minced fresh gingerroot |
4 quarts cold water |
2 turkey-size oven roasting bags |
1 turkey (14 to 16 pounds) |
1 cup water |
1 medium apple, sliced |
1 small onion, sliced |
1 cinnamon stick (3 inches) |
4 fresh rosemary sprigs |
6 fresh sage leaves |
1 tablespoon canola oil |
1/2 teaspoon pepper |
Directions:
1. In a stockpot, combine the first six ingredients. Bring to a boil. Cook and stir until salt and brown sugar are dissolved. Remove from the heat. Add the cold water to cool the brine to room temperature.
2. Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan. Refrigerate for 18-24 hours, turning occasionally.
3. In a microwave-safe bowl, combine the water, apple, onion and cinnamon. Microwave on high for 3-4 minutes or until apples are tender; drain water.
4. Drain and discard brine. Rinse turkey under cold water; pat dry. Place cooked apple mixture, rosemary and sage in turkey cavity. Skewer turkey openings; tie drumsticks together.
5. Place turkey breast side up on a rack in a roasting pan. Rub with oil and pepper. Bake, uncovered, at 325° for 2-3/4 to 3-1/4 hours or until a thermometer reads 180°. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 15 minutes before carving; discard apple mixture and herbs. Yield: 14 servings.
|
|