Prep Time:30 minsAdditional Time:1 day 2 hrs 30 minsTotal Time:1 day 3 hrsServings:12Yield:12 servingsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:1 day 2 hrs 30 minsTotal Time:1 day 3 hrsServings:12Yield:12 servings
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:1 day 2 hrs 30 mins
Additional Time:
1 day 2 hrs 30 mins
Total Time:1 day 3 hrs
Total Time:
1 day 3 hrs
Servings:12
Servings:
12
Yield:12 servings
Yield:
12 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients5cupsapple cider, divided1cupkosher salt½cupsugar4cupsice cubes4stalkscelery, chopped4oranges,2cut into 2-inch pieces and2sliced, divided1largeonion, cut into chunks⅓cupwhole juniper berries, smashed6sprigsfresh sage4bay leaves, preferably fresh1(12 to 14 pound)turkey, preferably organic2gallonscold water2cupsdry white wine
Cook Mode(Keep screen awake)
Ingredients
5cupsapple cider, divided
1cupkosher salt
½cupsugar
4cupsice cubes
4stalkscelery, chopped
4oranges,2cut into 2-inch pieces and2sliced, divided
1largeonion, cut into chunks
⅓cupwhole juniper berries, smashed
6sprigsfresh sage
4bay leaves, preferably fresh
1(12 to 14 pound)turkey, preferably organic
2gallonscold water
2cupsdry white wine
DirectionsTo brine turkey: Heat 3 cups cider, salt and sugar in a large pot over medium-high heat, stirring, until the salt and sugar dissolve completely. Remove from heat and stir in the remaining 2 cups cider, ice cubes, celery, orange pieces, onion, juniper berries, sage and bay leaves.Remove giblets from turkey (reserve for giblet broth, if desired). Place the turkey in a container large enough to hold it and the brine, such as a clean 5-gallon bucket, similar-size clean cooler or brining bag. Add the cider mixture, water and wine. Place a plate on top of the turkey, if necessary, so it stays below the surface, or add enough additional liquid to make sure the turkey is mostly submerged. Cover and refrigerate for at least 1 day and up to 2 days.To roast: Preheat oven to 450 degrees F.Remove the turkey from the brine and pat dry. Trim any excess fat from the turkey. Using heavy-duty kitchen shears or poultry shears, cut the turkey down one side of the backbone, through the ribs. Make an identical cut on the opposite side to remove the backbone completely; discard or reserve for making broth. Place the turkey cut-side down and flatten with the heel of your hand (you’ll have to press hard!). Splay the thighs outward and tuck the wings under.Layer the sliced oranges in a large roasting pan. Set the turkey on the oranges. Roast until an instant-read thermometer inserted the thickest part of the breast and innermost thigh registers 165 degrees F, 1 1/2 to 2 hours. Transfer to a large, clean cutting board and let rest for 20 minutes before carving.TipsTo make ahead: Brine turkey (Steps 1-2) up to 2 days ahead.Originally appeared: EatingWell.com, October 2018
Directions
To brine turkey: Heat 3 cups cider, salt and sugar in a large pot over medium-high heat, stirring, until the salt and sugar dissolve completely. Remove from heat and stir in the remaining 2 cups cider, ice cubes, celery, orange pieces, onion, juniper berries, sage and bay leaves.Remove giblets from turkey (reserve for giblet broth, if desired). Place the turkey in a container large enough to hold it and the brine, such as a clean 5-gallon bucket, similar-size clean cooler or brining bag. Add the cider mixture, water and wine. Place a plate on top of the turkey, if necessary, so it stays below the surface, or add enough additional liquid to make sure the turkey is mostly submerged. Cover and refrigerate for at least 1 day and up to 2 days.To roast: Preheat oven to 450 degrees F.Remove the turkey from the brine and pat dry. Trim any excess fat from the turkey. Using heavy-duty kitchen shears or poultry shears, cut the turkey down one side of the backbone, through the ribs. Make an identical cut on the opposite side to remove the backbone completely; discard or reserve for making broth. Place the turkey cut-side down and flatten with the heel of your hand (you’ll have to press hard!). Splay the thighs outward and tuck the wings under.Layer the sliced oranges in a large roasting pan. Set the turkey on the oranges. Roast until an instant-read thermometer inserted the thickest part of the breast and innermost thigh registers 165 degrees F, 1 1/2 to 2 hours. Transfer to a large, clean cutting board and let rest for 20 minutes before carving.TipsTo make ahead: Brine turkey (Steps 1-2) up to 2 days ahead.
To brine turkey: Heat 3 cups cider, salt and sugar in a large pot over medium-high heat, stirring, until the salt and sugar dissolve completely. Remove from heat and stir in the remaining 2 cups cider, ice cubes, celery, orange pieces, onion, juniper berries, sage and bay leaves.
Remove giblets from turkey (reserve for giblet broth, if desired). Place the turkey in a container large enough to hold it and the brine, such as a clean 5-gallon bucket, similar-size clean cooler or brining bag. Add the cider mixture, water and wine. Place a plate on top of the turkey, if necessary, so it stays below the surface, or add enough additional liquid to make sure the turkey is mostly submerged. Cover and refrigerate for at least 1 day and up to 2 days.
To roast: Preheat oven to 450 degrees F.
Remove the turkey from the brine and pat dry. Trim any excess fat from the turkey. Using heavy-duty kitchen shears or poultry shears, cut the turkey down one side of the backbone, through the ribs. Make an identical cut on the opposite side to remove the backbone completely; discard or reserve for making broth. Place the turkey cut-side down and flatten with the heel of your hand (you’ll have to press hard!). Splay the thighs outward and tuck the wings under.
Layer the sliced oranges in a large roasting pan. Set the turkey on the oranges. Roast until an instant-read thermometer inserted the thickest part of the breast and innermost thigh registers 165 degrees F, 1 1/2 to 2 hours. Transfer to a large, clean cutting board and let rest for 20 minutes before carving.
Tips
To make ahead: Brine turkey (Steps 1-2) up to 2 days ahead.
Originally appeared: EatingWell.com, October 2018
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Nutrition Facts(per serving)158Calories4gFat4gCarbs26gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
