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racerman88 · 01-07-2012, 09:48 PM

I've had this and even the white meat was tender and juicy.

Here you go. This turkey is supposed to be fantastic when used in a turkey fryer. Just be sure to dry the turkey thoroughly inside and out before submersing in the hot oil to prevent a disastrous boil-over and fire works show. Best done outdoors, away from any flammable objects such as wood piles, siding, cars, etc.

Brine
4 quarts sweet apple cider (not the booze), divided
slivered rind of 1 orange, pith removed

1 1/2 cups kosher salt
1/4 cup whole allspice
8 bay leaves
4 quarts cold water
1 turkey (neck and gizzard reserved)

Sage Broth
2 cups low-salt chicken broth
1/2 onion, quartered
1 celery stalk, cut into 4 pieces
8 fresh sage leaves

Glaze
2 cups apple cider - again, the sweet stuff, not the booze

1/2 cup unsalted butter

Gravy
3 tablespoons all purpose flour
2 tablespoons fresh sage leaves
1/4 cup applejack brandy or Calvados
1/4 cup whipping cream
For brine:
Simmer 1 quart apple cider, salt, orange peel, allspice, and bay leaves in large pot 5 minutes, stirring often. Cool completely. Pour into the brining pot/bucket and add remaining 3 quarts cider and 4 quarts water. Place turkey in brine. Cover and refrigerate 24 hours.

NOTE: If your fridge is too small or too full to accommodate a large pot with the brine (the full pot could weigh as much as 25 lbs if it's a 20 lb turkey) then you can store the pot outdoors providing the daytime and nighttime temperatures don't rise above 2 degrees C. You also want to be sure that the lid is securely attached and the pot is not accessible to any animals. I've done this often in years when it's been cold enough outdoors. Don't worry about freezing the turkey in the brine. The salt will keep the brine from freezing even down to -10C. Just make sure you bring the pot indoors to warm up some before putting the nearly-frozen turkey into the oven. For Christmas I kept the pot on the front deck in the shade under the table to keep it from warming up during the day. I brine my turkey in a 10 liter aluminum stock pot. If you don't want to spend $40 on one, you can always use an 8 or 10 liter clean plastic pail or bucket - one that's exclusively used for this purpose. I've used that, too. Just make sure you cover the pail with plastic to keep unwanted 'stuff' out.

Drain turkey and rinse. Arrange on several layers of paper towels in roasting pan. Refrigerate uncovered overnight.

For broth:
Simmer all ingredients in large saucepan 30 minutes. Strain sage broth into bowl.

For glaze:
Boil cider in saucepan until reduced to 1/4 cup, about 15 minutes. Whisk in butter. Cool completely.

Set rack at lowest position in oven; preheat to 350°F. Remove paper towels from roasting pan. Pat main and neck cavities of turkey dry; stuff loosely with your favorite stuffing. IMPORTANT NOTE: The turkey is lightly salted from the brine so remember to reduce the salt in any stuffing you are using. Place turkey in pan, tuck wings under, and tie legs together loosely.

Roast turkey 1 hour. Brush with some of glaze. Roast until beginning to brown, about 1 hour. Cover with foil. Roast until thermometer inserted into thickest part of thigh registers 175°F, brushing with glaze every 30 minutes and adding up to 1 cup water to pan if drippings begin to burn, about 3 hours longer. Transfer turkey to platter; tent with foil. Let stand 30 minutes.

For gravy:
Pour pan juices into large measuring cup. Spoon off fat. Reserve 3 tablespoons fat and de-fatted juices. Pour sage broth into roasting pan. Bring to boil, scraping up browned bits. Combine flour, sage leaves, and reserved 3 tablespoons fat in heavy large saucepan; stir over medium heat 1 minute. Whisk in broth from roasting pan and reserved pan juices. Add applejack and cream and boil until gravy thickens slightly, whisking often, about 4 minutes. Season with salt and pepper. Strain into sauce boat. Serve turkey with gravy.

01-07-2012, 09:48 PM	#24
racerman88 Banned By Establishment Join Date: Mar 2002 Location: 604 Posts: 4,015 Thanked 475 Times in 285 Posts Failed 115 Times in 24 Posts Member's Picture Albums	I've had this and even the white meat was tender and juicy. Here you go. This turkey is supposed to be fantastic when used in a turkey fryer. Just be sure to dry the turkey thoroughly inside and out before submersing in the hot oil to prevent a disastrous boil-over and fire works show. Best done outdoors, away from any flammable objects such as wood piles, siding, cars, etc. Brine 4 quarts sweet apple cider (not the booze), divided slivered rind of 1 orange, pith removed 1 1/2 cups kosher salt 1/4 cup whole allspice 8 bay leaves 4 quarts cold water 1 turkey (neck and gizzard reserved) Sage Broth 2 cups low-salt chicken broth 1/2 onion, quartered 1 celery stalk, cut into 4 pieces 8 fresh sage leaves Glaze 2 cups apple cider - again, the sweet stuff, not the booze 1/2 cup unsalted butter Gravy 3 tablespoons all purpose flour 2 tablespoons fresh sage leaves 1/4 cup applejack brandy or Calvados 1/4 cup whipping cream For brine: Simmer 1 quart apple cider, salt, orange peel, allspice, and bay leaves in large pot 5 minutes, stirring often. Cool completely. Pour into the brining pot/bucket and add remaining 3 quarts cider and 4 quarts water. Place turkey in brine. Cover and refrigerate 24 hours. NOTE: If your fridge is too small or too full to accommodate a large pot with the brine (the full pot could weigh as much as 25 lbs if it's a 20 lb turkey) then you can store the pot outdoors providing the daytime and nighttime temperatures don't rise above 2 degrees C. You also want to be sure that the lid is securely attached and the pot is not accessible to any animals. I've done this often in years when it's been cold enough outdoors. Don't worry about freezing the turkey in the brine. The salt will keep the brine from freezing even down to -10C. Just make sure you bring the pot indoors to warm up some before putting the nearly-frozen turkey into the oven. For Christmas I kept the pot on the front deck in the shade under the table to keep it from warming up during the day. I brine my turkey in a 10 liter aluminum stock pot. If you don't want to spend $40 on one, you can always use an 8 or 10 liter clean plastic pail or bucket - one that's exclusively used for this purpose. I've used that, too. Just make sure you cover the pail with plastic to keep unwanted 'stuff' out. Drain turkey and rinse. Arrange on several layers of paper towels in roasting pan. Refrigerate uncovered overnight. For broth: Simmer all ingredients in large saucepan 30 minutes. Strain sage broth into bowl. For glaze: Boil cider in saucepan until reduced to 1/4 cup, about 15 minutes. Whisk in butter. Cool completely. Set rack at lowest position in oven; preheat to 350°F. Remove paper towels from roasting pan. Pat main and neck cavities of turkey dry; stuff loosely with your favorite stuffing. IMPORTANT NOTE: The turkey is lightly salted from the brine so remember to reduce the salt in any stuffing you are using. Place turkey in pan, tuck wings under, and tie legs together loosely. Roast turkey 1 hour. Brush with some of glaze. Roast until beginning to brown, about 1 hour. Cover with foil. Roast until thermometer inserted into thickest part of thigh registers 175°F, brushing with glaze every 30 minutes and adding up to 1 cup water to pan if drippings begin to burn, about 3 hours longer. Transfer turkey to platter; tent with foil. Let stand 30 minutes. For gravy: Pour pan juices into large measuring cup. Spoon off fat. Reserve 3 tablespoons fat and de-fatted juices. Pour sage broth into roasting pan. Bring to boil, scraping up browned bits. Combine flour, sage leaves, and reserved 3 tablespoons fat in heavy large saucepan; stir over medium heat 1 minute. Whisk in broth from roasting pan and reserved pan juices. Add applejack and cream and boil until gravy thickens slightly, whisking often, about 4 minutes. Season with salt and pepper. Strain into sauce boat. Serve turkey with gravy.