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Apple Cider Turkey
Apple Cider Turkey

Before you jump to Apple Cider Turkey recipe, you may want to read this short interesting healthy tips about Your Overall Health Can Be Affected By The Foods You Decide To Eat.

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We hope you got insight from reading it, now let’s go back to apple cider turkey recipe. You can cook apple cider turkey using 23 ingredients and 7 steps. Here is how you do that.

The ingredients needed to prepare Apple Cider Turkey:
  1. Use 12-14 lb. turkey
  2. Take Brine
  3. Provide apple cider
  4. Use kosher salt
  5. You need brown sugar
  6. You need garlic
  7. Take sliced fresh ginger
  8. Provide oranges quartered
  9. Provide whole cloves
  10. Take crushed red pepper flakes
  11. Use water
  12. Prepare Cavity Filler
  13. Prepare apple cut into 8 pieces
  14. Take lemon cut into 8 pieces
  15. Provide fresh tarragon
  16. Use fresh rosemary
  17. Get fresh thyme
  18. Prepare fresh Italian flat leaf parsley
  19. Take Pan
  20. Provide apples quartered
  21. Take stocks of celery
  22. Use large sweet onion
  23. You need hard apple cider
Instructions to make Apple Cider Turkey:
  1. Put 1/2 gallon of apple cider, salt and sugar into a large pan. Heat and stir until the sugar and salt are dissolved. Now mix all brine ingredients into a food safe bucket. Submerge the turkey completely and let brine for a minimum of 8 hours, 12 to 24 is best.
  2. Once brined pat dry and let rest while preparing the pan for roasting. The skin has started to take on a little color from the brine.
  3. Preheat oven to 350°
  4. If using a disposable foil roasting pan place it onto a baking sheet for additional support. Spread out the ingredients for the pan in an even layer.
  5. Stuff and truss the turkey. Trussing not just helps the turkey cook evenly but also simply helps keep the cavity ingredients inside. Get the turkey into the pan and pour in the hard apple cider. All the pan ingredients add great flavor and create an amazing base for gravy.
  6. Roast for an hour and a half breast side down. This helps keep the breast meat moist.
  7. Now flip over and cook until the breast meat is 165°. Baste with the pan juices every half hour or so. This is my new favorite turkey, I will be making this a few times a year at least!!!

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