• BH&G 3385

    From Dave Drum@1:229/452 to All on Wed Jul 21 11:06:10 2021
    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

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    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)