Subj : BH&G 3385
To   : All
From : Dave Drum
Date : Wed Jul 21 2021 11:06:10

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apple Cider-Ginger Brined Turkey
 Categories: Poultry, Fruits, Herbs, Citrus
      Yield: 12 Servings
 
  5 1/2 c  Apple cider
      1 c  Fine chopped fresh ginger *
    3/4 c  Kosher salt
    1/2 c  Packed brown sugar
      3    Bay leaves
      2    (2" x 1") strips orange
           - peel
      1 tb Whole black peppercorns
      4    Whole cloves
     12 c  Ice water **
      8 lb Turkey; thawed if frozen

MMMMM------------------------CIDER SAUCE-----------------------------
      4 c  Apple cider
      2 tb Cold water
      2 ts Cornstarch
    1/4 c  Butter
      1 ts Grated fresh ginger
      1 ts Fine shredded orange peel
 
  In a medium saucepan bring apple cider to boiling; reduce
  heat. Simmer, uncovered, for 20 to 30 minutes or until
  cider is reduced by half (2 cups). In a small bowl
  combine the water and cornstarch; stir into reduced
  cider. Cook and stir over medium heat until slightly
  thickened and bubbly. Stir in butter, ginger, and orange
  peel.
  
  FOR BRINE: In a large stockpot combine apple cider,
  ginger, salt, brown sugar, bay leaves, orange peel,
  peppercorns, and cloves. Bring to boiling; reduce heat.
  Simmer for 5 minutes; cool slightly. Stir in ice water.
  (If all of the ice water doesn't fit in the pot, add the
  remainder to turkey in the brining bag.)
  
  Remove neck and giblets from turkey; discard. Rinse
  turkey; pat dry with paper towels. Place turkey in a
  large brining or roasting bag set in a large bowl or
  plastic tub. Add enough brine to cover turkey; seal bag.
  Chill for 24 to 36 hours.
  
  Set oven @ 325ºF/165ºC.
  
  Remove turkey from brine; discard brine. Pat turkey dry
  with paper towels. Tuck drumstick ends under band of skin
  across tail, if available. If there is no band of skin,
  tie drumsticks securely to the tail using 100-percent
  cotton kitchen string. Twist wing tips under back.
  
  Place turkey, breast side up, on a rack in a shallow
  roasting pan. Cover turkey loosely with foil.
  
  Roast for 2 1/4 hours. Remove foil; cut band of skin or
  string between drumsticks so thighs will cook evenly.
  Roast for 30 to 45 minutes more. (The juices should run
  clear and drumsticks should move easily in their
  sockets.) Remove from oven.
  
  Cover turkey with foil; let stand for 15 to 20 minutes
  before carving. Transfer turkey to a cutting board. Carve
  turkey. Serve turkey with Cider Sauce.
  
  FROM THE TEST KITCHEN: Fan of smoked meats? Add 1/4 to
  1/2 cup all-natural liquid smoke concentrate to the brine
  for a smoke-flavor turkey without the hassle. Tired of
  turkey? Use this brine recipe for Cornish game hens or
  pork loin roast.
  
  If you have a stockpot large enough to fit the bird that
  will also fit into the refrigerator, go ahead and use the
  pot instead of the brining bag.
  
  * To chop the ginger with ease, peel about a 4-inch piece
  of fresh ginger and cut into pieces. Place in a food
  processor, cover, and process with on/off turns until
  finely chopped.
  
  ** For ice water, fill a glass measuring cup with ice,
  then add the water. Repeat as needed until you reach 12
  cups total.
  
  Makes: 12 servings
  
  Better Homes & Gardens | December 2016
  
  MM Format by Dave Drum - 28 December 2016
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... How vain it is to sit down to write when you have not stood up to live.

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