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Brined Turkey with Apple Maple Brine

Brined Turkey with Apple Maple Brine for a Juicy Feast

Transform your Thanksgiving table with a Juicy Apple Cider Brined Turkey, infused with apple cider and maple syrup for unmatched flavor.
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Prep Time 1 hour
Cook Time 2 hours
Resting Time 30 minutes
Total Time 3 hours 30 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brine
  • 1 quart Water Cold filtered
  • 1 quart Apple Cider Not spiced
  • 1/2 cup Maple Syrup Honey can substitute
  • 3/4 cup Kosher Salt Sea salt can be used
  • 1 tablespoon Dijon Mustard Yellow mustard can be used
  • a pinch Hot Red Pepper Flakes Optional
  • 2 sprigs Rosemary Thyme can be used
For the Herb Butter
  • 1 cup Butter Can substitute with olive oil
  • 1 tablespoon Thyme Sage can be substituted
  • 1 tablespoon Sage Tarragon can be used
For the Cavity
  • 1 bulb Fennel Halved, optional
  • 1 whole Apple Quartered
  • 1 whole Lemon Quartered
  • 1 whole Onion Quartered
  • several cloves Garlic Added for flavor

Equipment

  • Large Clean Bucket
  • Roasting Pan

Method
 

Preparation Steps
  1. In a large, clean bucket, combine 1 quart of cold filtered water with 1 quart of apple cider and 1/2 cup of maple syrup, stirring until well mixed. Gradually add 3/4 cup of kosher salt, 1 tablespoon of Dijon mustard, a pinch of hot red pepper flakes, and 2 sprigs of rosemary, ensuring everything dissolves completely.
  2. Carefully remove the giblets from the turkey and ensure it is fully defrosted. Submerge the turkey in the brine solution, making sure it is completely covered. Place the container in the refrigerator and let the turkey brine for 12 to 24 hours.
  3. Prepare the herb butter by mixing 1 cup of softened butter with 1 tablespoon each of thyme and sage in a bowl. Season with salt and pepper to taste, blending until smooth and creamy.
  4. About 30 minutes before roasting, preheat your oven to 350°F (175°C). Remove the turkey from the brine, rinse it under cold water, and pat dry.
  5. Generously fill the cavity with fennel, apple, lemon, onion, and garlic.
  6. Take your prepared herb butter and carefully rub it all over the outside of the turkey.
  7. Place your turkey in a roasting pan, breast side up, and roast for 13 to 15 minutes per pound until the internal temperature reaches 160°F.
  8. When your turkey reaches the desired temperature, remove it from the oven and let it rest for at least 30 minutes before carving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 900mgPotassium: 500mgFiber: 2gSugar: 8gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Ensure the turkey is completely submerged in the brine for even flavor distribution. Avoid over-brining to prevent excess saltiness. Use a meat thermometer to check for doneness.

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