Brined Chicken
We're getting to the end of the "Wayne's Dinner Wishes" list. It's been a great experiment, but I think I'm ready for it to be over. Technically, this recipe called for a turkey, but it called for an 8-pound one, and those are hard to find. I used a 7-pound chicken instead. I may have brined a fowl before, but it's been quite a while. I don't remember being impressed with the process. However, this is a great brine. We could taste the fruity essence even in the leftovers. So if you ever want to try that technique, this would be a good recipe to use.
Apple-Cider Brined Roast Turkey (or Chicken)
For the brine:
- 2 qt. apple cider
- 6 c. water
- 1 c. kosher salt
- 1/4 c. packed brown sugar
- 4 cinnamon sticks
- 3 sprigs fresh rosemary
- 1 orange, quartered
- 1 tsp. whole cloves
- 1 tsp. whole peppercorns
- 1 (8-lb.) whole turkey, giblets removed
For roasting:
- 1 red onion, cut into large wedges
- 1 apple, quartered
- 1 head garlic, halved
- Kosher salt
- Freshly ground black pepper
- 6 tbsp. butter, melted
The night before you plan to cook your turkey, make the brine. Using a large pot, bring all of the brine ingredients (except the turkey) to a boil and let boil until sugar and salt are dissolved. Remove from 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, making sure it’s completely covered. Refrigerate overnight.
Preheat oven to 400°. Remove turkey from brine and pat dry with paper towels. Stuff cavity with red onion, apple, and garlic. Season bird all over with salt and pepper and brush with melted butter. Tie legs together with kitchen twine.
Place turkey on a roasting rack over a large roasting pan. Roast until golden and thickest part of thigh reads 165°, 1 hour 30 minutes to 2 hours.
Let cool 15 minutes before slicing.
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