![]() ![]() Place the unwrapped turkey with the breast side down in a large soup pan or container larger than the turkey, and cover with cold water to cover the turkey completely. Cold Water Method: However, if you don’t have the time, you can use a cold water method.It may need to refrigerate 3 – 4 days or more. Allow approximately 1 day for every 4 pounds. Place the unwrapped turkey, breast side up, on a tray, in the refrigerator several days. Refrigerator Method: This method takes longer but is generally considered the best and safest method to thaw a turkey.However, that means I have to plan enough time to thaw a turkey. However, often due to availability, I buy a frozen turkey. If you can get a fresh turkey, I recommend buying that. ![]() Visit their website to learn more and look for Honeysuckle White (or Shady Brook Farms on the East Coast) in your local grocery store.Īt the store, you have two choices of turkeys to buy: Fresh or Frozen. Having visited one of their farms, I saw that both the company and the farmers are committed to caring and raising their animals in a safe, clean, and humane environment, and I am excited to partner with them. Their turkeys are raised without the use of growth promoting antibiotics. They have a network of over 700 independent family farmers that are committed to producing healthy turkeys that are raised with care. I recommend Honeysuckle White’s fresh or frozen turkeys for your Thanksgiving or Holiday table. The turkey is the centerpiece of the holiday dinner and has to stand out among the other holiday dishes, such as green bean casserole, sweet potato casserole, squash casserole, Instant Pot Cranberry Sauce, roasted brussels sprouts, cornbread dressing, mashed potatoes, Crockpot Roasted Potatoes, Scalloped Potatoes, and pumpkin pie. The Apple Cider Brine is my favorite of the ones I have tried. So for the last several years the turkey has always been brined. The family consensus was that we thought the brined turkey had the most flavor. Over the years we have tried Roast Turkey with and without the brine. If it were not easy, then we would not have turkey for the majority of our holidays. It is still easy but it takes more time for thawing, brining and cooking to get this beautiful, golden, succulent roast turkey on the holiday table. To prepare this Roast Turkey with Apple Cider Brine for Thanksgiving or Christmas or another holiday (or anytime), it requires a little planning. However, for the holidays, or other special occasions, I like to slow things down. As always, all opinions are 100% my own.įor about 362 days a year, I’m all about fast, easy, flavorful recipes. This post is sponsored by the wonderful people at Honeysuckle White Turkey. The secret to this turkey recipe is the Apple Cider Brine and lots of butter. Note: Do not use a kosher turkey or a self-basting turkey for this recipe as they have already been enhanced with a salt-solution.This Roast Turkey with Apple Cider Brine is our family’s recipe for a moist, juicy, and golden roast turkey for our Thanksgiving or holiday table. NOTESġ each Onion peeled and quartered through root end Note: Do not use a kosher turkey or a self-basting turkey for this recipe as they have already been enhanced with a salt-solution. Garnish, if desired, with fresh herbs and/or kumquats. Let the turkey rest for 15 to 20 minutes before carving. (Use an instant-read meat thermometer.) Brush with the remaining butter/maple syrup mixture the last 30 minutes of cooking. Roast the turkey for 2-1/2 to 3 hours, or until the internal temperature in the thickest part of the thigh is 165 degrees F. Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.Ĥ. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Brush on the bird and sprinkle lightly with Pork/Poultry Shake or salt and black pepper.ģ. Combine the melted butter and the remaining 1/4 cup of maple syrup. Fold the wingtips behind the back and tie the legs together with butcher’s twine. ![]() Drain and pat dry with paper towels discard the brine. Weight with a a bag of ice to keep the bird submerged. (Some turkeys come with a gravy packet as well remove it before roasting the bird.) Add the turkey to the brine and refrigerate 8 to 12 hours, or overnight. Remove giblets and discard or save for another use. Rinse the turkey, inside and out, under cold running water. In a large stockpot or container combine the hot water, kosher salt, bourbon, 3/4 cup of the maple syrup, brown sugar, onion, bay leaves, peppercorns, and cloves and stir until well mixed. ![]()
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