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Apple Cider Turkey
Apple Cider Turkey

Before you jump to Apple Cider Turkey recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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We hope you got insight from reading it, now let’s go back to apple cider turkey recipe. You can cook apple cider turkey using 23 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to cook Apple Cider Turkey:
  1. Take 1 12-14 lb. turkey
  2. Provide Brine
  3. Get 2 gallons apple cider
  4. Use 2 cups kosher salt
  5. Take 1 cup brown sugar
  6. You need 10 cloves garlic
  7. Provide 1 handful sliced fresh ginger
  8. Provide 4 oranges quartered
  9. Provide 4 whole cloves
  10. You need 2 tbsp crushed red pepper flakes
  11. Take 1-2 gallons water
  12. Provide Cavity Filler
  13. Get 1 apple cut into 8 pieces
  14. You need 1 lemon cut into 8 pieces
  15. Take 4 sprigs fresh tarragon
  16. Use 4 sprigs fresh rosemary
  17. Use 5 sprigs fresh thyme
  18. You need 5 sprigs fresh Italian flat leaf parsley
  19. Provide Pan
  20. Use 4 apples quartered
  21. Get 4 stocks of celery
  22. Use 1/4 large sweet onion
  23. Take 12 oz hard apple cider
Steps to make Apple Cider Turkey:
  1. Put 1/2 gallon of apple cider, salt and sugar into a large pan. Heat and stir until the sugar and salt are dissolved. Now mix all brine ingredients into a food safe bucket. Submerge the turkey completely and let brine for a minimum of 8 hours, 12 to 24 is best.
  2. Once brined pat dry and let rest while preparing the pan for roasting. The skin has started to take on a little color from the brine.
  3. Preheat oven to 350°
  4. If using a disposable foil roasting pan place it onto a baking sheet for additional support. Spread out the ingredients for the pan in an even layer.
  5. Stuff and truss the turkey. Trussing not just helps the turkey cook evenly but also simply helps keep the cavity ingredients inside. Get the turkey into the pan and pour in the hard apple cider. All the pan ingredients add great flavor and create an amazing base for gravy.
  6. Roast for an hour and a half breast side down. This helps keep the breast meat moist.
  7. Now flip over and cook until the breast meat is 165°. Baste with the pan juices every half hour or so. This is my new favorite turkey, I will be making this a few times a year at least!!!

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