The Best Wet Brined Turkey
INGREDIENTS
14-16 pound turkey, giblets, neck and innards removed
2 cups + 1 tablespoon kosher salt
2 gallons water
1 cup Apple Cider
Spices
4 sticks Cinnamon
1 tablespoon peppercorns
1 tablespoon Cloves
1 tablespoon All spice
Herbs
3 Bay Leaves
4 sprigs of Rosemary
4 sprigs of Sage
4 sprigs of Thyme
Fruits & Vegetables
3 Oranges
3 Lemons
3 Apples
10 Garlic cloves
HOW TO MAKE THIS RECIPE
TIP: Begin this process on Wednesday at 8:00PM EST
Remove the innards from the turkey and drain any defrosted liquid from the turkey, inside and out. Pat the turkey dry. Place the turkey in a large stock pot
Toast all of your spices in a pan and remove from heat once fragrant and place to the side
Boil 8 cups of water on the stove with the salt and other aromatics for a minute or two until the salt is dissolved, whisking vigorously. Add into the saltwater mixture the apple cider, toasted spices, bay leaf, and fruits & vegetables to and let cool to room temperature. (TIP: make sure you quarter the fruits and squeeze the juices of the lemons & oranges)
Pour the cold brine into the stock pot and over the turkey
TIP: Let it brine till 8:00AM EST
Keep the turkey refrigerated or cold while brining for 12-24 hours.
Remove turkey from the brine, rinse, and pat dry
TIP: Let is rest for 6 total hours (5 hours in the refrigerator and 1 hour at room temperature)
Set a rack at the lowest position in the oven and preheat to 350 degrees F.
Remove the turkey from the refrigerator to bring to room temperature. Tie the legs together and tuck the wing tips under. Place the turkey in a roasting pan. Drizzle the outside of the turkey with a few tablespoons of olive oil and sprinkle with salt and pepper.
Roast the turkey about 3 hours, or until a thermometer inserted into the thickest part of the thigh registers 165 degrees F for white meat and 185 degrees F for dark meat temperature
Transfer the turkey to a platter, cover loosely with foil and let rest 30 minutes before carving.