Brined Thanksgiving Turkey

Name: Brined Thanksgiving Turkey
Prep time: 10 min
Cuisine: allrecipes.com
Ingredients: 4 (32 ounce) containers chicken broth; 1 cup apple juice (optional); 1 cup light brown sugar; 1 cup kosher salt; 2 tablespoons dried sage; 4 peppercorns; 4 red apples, halved; 5 cloves garlic, crushed; 10 pounds ice cubes, or as needed; 1 (20 pound) turkey whole turkey - thawed, neck and giblets removed; 3 apples, cored and quartered; 1 onion, cut into 8 wedges; 3 cloves garlic; 6 fresh sage leaves; 3 tablespoons olive oil, or as needed

Ingredients

4 (32 ounce) containers chicken broth
1 cup apple juice (optional)
1 cup light brown sugar
1 cup kosher salt
2 tablespoons dried sage
4 peppercorns
4 red apples, halved
5 cloves garlic, crushed
10 pounds ice cubes, or as needed
1 (20 pound) turkey whole turkey - thawed, neck and giblets removed
3 apples, cored and quartered
1 onion, cut into 8 wedges
3 cloves garlic
6 fresh sage leaves
3 tablespoons olive oil, or as needed

Instructions

Step 1

Stir chicken broth, apple juice, brown sugar, salt, dried sage, and peppercorns together in a large stock pot; add apple halves and crushed garlic cloves. Bring the mixture just to a boil, stirring to dissolve sugar and salt. Remove from heat immediately.

Step 2

Pour enough ice into a large food-safe container to be about half full. Pour chicken broth mixture over the ice; stir to cool liquid completely and evenly.

Step 3

Gently lower turkey into the liquid with the breast facing down.

Step 4

Brine turkey 24 to 36 hours, adding ice as needed to keep the brine and turkey cold.

Step 5

Preheat oven to 500 degrees F (260 degrees C).

Step 6

Remove turkey from the brine and rinse well with cold water. Pat turkey dry with paper towels.

Step 7

Mix apple quarters, onion wedges, whole garlic cloves, and fresh sage leaves in a bowl; loosely stuff into cavity of turkey. Move the turkey to a shallow roasting pan. Lightly coat the turkey's skin with olive oil.

Step 8

Bake the turkey in the preheated oven until the skin on the breast of the turkey is golden brown, about 30 minutes.

Step 9

Reduce heat to 350 degrees F (175 degrees C), cover turkey with aluminum foil, and continue roasting the turkey until no longer pink at the bone and the juices run clear, about 6 hours. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (85 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.