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Here is my contribution to this years Thanksgiving Feast:
Apple Cider Turkey
Brine
1 gallon apple cider
1 1/2 gallons warm water
2 1/2 cups kosher salt
2 1/2 cups brown sugar
3 cinnamon sticks
5 cloves
1 tablespoon chili flakes
2 tablespoons dried thyme
1 large turkey, giblets and neck removed
In a 5-gallon bucket or other large non-reactive container, combine the cider, water, salt, sugar and spices. Whisk to mix. Submerge cleaned turkey in bucket, making sure it is completely covered with brine. Cover and place in the refrigerator or a cooler (40 degrees or lower) for 24 hours.
To cook, remove turkey from brine and rinse well. Pat dry with paper towels; season the turkey with salt and pepper and roast as desired.
The turkey will be served up with my Sausage/Apple cornbread dressing.
I'd share that with you all, but I don't really have anything written down as far as the measurements go.
Corn bread
sausage
peeled and diced apples (granny smith's)
diced onion
diced celery
chicken stock
poultry seasoning
chopped pecans (optional)
Apple Cider Turkey
Brine
1 gallon apple cider
1 1/2 gallons warm water
2 1/2 cups kosher salt
2 1/2 cups brown sugar
3 cinnamon sticks
5 cloves
1 tablespoon chili flakes
2 tablespoons dried thyme
1 large turkey, giblets and neck removed
In a 5-gallon bucket or other large non-reactive container, combine the cider, water, salt, sugar and spices. Whisk to mix. Submerge cleaned turkey in bucket, making sure it is completely covered with brine. Cover and place in the refrigerator or a cooler (40 degrees or lower) for 24 hours.
To cook, remove turkey from brine and rinse well. Pat dry with paper towels; season the turkey with salt and pepper and roast as desired.
The turkey will be served up with my Sausage/Apple cornbread dressing.
I'd share that with you all, but I don't really have anything written down as far as the measurements go.
Corn bread
sausage
peeled and diced apples (granny smith's)
diced onion
diced celery
chicken stock
poultry seasoning
chopped pecans (optional)