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Maple and cider brined whole roasted turkey
If this farm fresh maple and cider brine whole roasted turkey doesn't scream fall to you, we don't know what will. Try this deliciously easy dish from Lynn Crawford roasted and glazed to perfection.
SERVES
12
Ingredients
Cider Brine
- 2 litres good-quality apple cider
- 4 cups water
- 1/2 cup packed brown sugar
- 1/2 cup maple syrup
- 1 cup kosher salt
- 1 tbsp black peppercorns
- 2 medium white onions, quartered
- 6 cloves garlic, crushed
- 2 oranges, sliced
- 4 bay leaves
- 1 bunch parsley leaves, divided
- 1 bunch thyme, divided
- 1 bunch fresh sage leaves, divided
- 2 cups ice
Whole Roasted Turkey
- 1 whole fresh turkey, 12-14 lbs
For Roasting
- Kosher salt and freshly ground black pepper
- 1 medium white onion, cut into large wedges
- 1 apple, quartered
- 1 head garlic, halved
- 2 tbsp olive oil
- 1 cup apple cider
- 1 cup turkey broth
Maple Glaze
- 1 cup good-quality apple cider
- 1 cup turkey broth
- 1/2 cup maple syrup
- ¼ cup packed brown sugar
- 1 tbsp dijon mustard
- 6 tbsp unsalted butter
- A couple strips orange rind
- Salt and freshly ground black pepper
Directions
For the Cider Brine
- The night before you plan to cook your turkey, make the brine.
- In a large pot over medium heat, bring the apple cider, water, brown sugar, maple syrup, peppercorns, onions, garlic, and orange to a boil and let boil until sugar and salt are dissolved, about 15 minutes.
- Add the bay leaves, half of the parsley, thyme and sage and continue to boil for two minutes. Remove the pot from the heat and let cool to room temperature.
- Place turkey in a brine bag or in a stock pot big enough to hold your turkey and pour brine over turkey, add the ice cubes, making sure it’s completely covered. Refrigerate overnight.
For the Turkey
- When ready to roast turkey, preheat the oven to 350°F.
- Remove turkey from brine, pat dry with paper towels and discard the brine.
- Season the cavity well with salt and pepper, then stuff cavity with the onion, apple, garlic and remaining herbs. Brush olive oil over the entire bird and season with salt and pepper. Tie legs together with kitchen twine.
- Place the turkey into your roasting pan. Add the turkey broth and cider.
- Roast the turkey for three and a half to four and a half hours or until the juices run clear and an instant thermometer reads 165°F. The temperature will go up five to 10 degrees as it rests.
- Remove the turkey from the oven and let it rest for 20 minutes before carving.
For the Glaze
- Place a small saucepot over medium-high heat. Add the apple cider, turkey broth, maple syrup, brown sugar, mustard, butter and orange rind. Bring the mixture to a light simmer and reduce by half.
- Baste the turkey every now and then during the last half of the cooking time.
- Once turkey is done, allow time to cool before you carve.
- Serve and enjoy!
