Honey Apple Brined Turkey Recipes

HONEY APPLE BRINED TURKEY

Steps:

• Combine chicken stock, apple cider, honey, and salt in a large bowl; stir until honey is dissolved. Add 1/2 of the thyme, 1/2 of the sage, garlic, and black pepper; stir. Add water and stir until brine is evenly combined.
• Place turkey in a food-safe cooking bag and pour brine over turkey. Inject the meaty parts of turkey with brine using an injector. Gather bag tightly around turkey so that brine completely surrounds turkey, adding more water if needed. Seal bag, place in a large pot, and refrigerate, 24 to 48 hours.
• Preheat oven to 350 degrees F (175 degrees C). Place a rack in a large 2 1/2-inch deep roasting pan.
• Remove turkey from brine and pat dry inside and out. Reserve about 1/2 of the brine. Place turkey in a fresh oven-safe baking bag, breast-side down and place on the rack.
• Squeeze oranges and lemons into the main cavity of the turkey. Place squeezed oranges and lemons, remaining thyme, and remaining sage in the cavity. Lightly coat turkey with olive oil and season with salt and black pepper. Insert an oven-safe thermometer in the thickest part of the thigh without touching the bone.
• Bake in the preheated oven, basting with brine every 30 minutes, for 2 1/2 hours. Flip turkey and continue baking until no longer pink at the bone and the juices run clear, 1 to 1 1/2 hours more. The thermometer should read 180 degrees F (82 degrees C). Allow turkey to rest 15 to 20 minutes before slicing.

HONEY-APPLE TURKEY BRINE

Steps:

• Pour water into a large stockpot and bring to a simmer over medium-high heat. Add salt and honey and stir to dissolve. Remove pot from the heat and stir in apple slices, onion, garlic, bay leaves, rosemary, thyme, sage, and peppercorns. Let brine cool to room temperature. You can set the pot in a sink full of ice water to speed up the cooling process.
• Stir in apple cider, ice, and apple cider vinegar. Allow brine to fully chill to 40 degrees Fahrenheit (4 degrees C), or colder, before using.

HONEY BRINED SMOKED TURKEY

Steps:

• Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid.. Brine overnight, up to 12 hours.
• Remove the turkey from the brine and dry thoroughly. Rub the bird thoroughly with the vegetable oil.
• Heat the grill to 400 degrees F.
• Using a double thickness of heavy-duty aluminum foil, build a smoke bomb. Place a cup of hickory wood chips in the center of the foil and gather up the edges, making a small pouch. Leave the pouch open at the top. Set this directly on the charcoal or on the metal bar over the gas flame. Set the turkey over indirect heat, insert a probe thermometer into the thickest part of the breast meat, and set the alarm for 160 degrees F. Close the lid and cook for 1 hour.
• After 1 hour check the bird; if the skin is golden brown, cover with aluminum foil and continue cooking. Also, after 1 hour, replace wood chips with second cup.
• Once the bird reaches 160 degrees F, remove from grill, cover with aluminum foil, and allow to rest for 1 hour. Carve and serve.

HONEY-BRINED TURKEY BREAST

Steps:

• For brine, place first four ingredients and 4 cups cider in a Dutch oven; bring to a boil. Cook and stir until salt is dissolved. Add rosemary; remove from heat. Stir in remaining cider; cool to room temperature., Place one roasting bag inside the other. Place turkey breast inside both bags; add brine. Seal bags, pressing out as much air as possible; turn to coat turkey. Place in a baking pan. Refrigerate 6-24 hours, turning occasionally., Preheat oven to 325°. Line bottom of a roasting pan with foil. Drain turkey, discarding brine. Place on a rack in prepared pan; pat dry., Roast turkey 30 minutes. Brush with oil; roast until a thermometer reads 170°, 1-1/4 to 1-3/4 hours. (Cover loosely with foil if turkey browns too quickly.) Remove from oven; tent with foil. Let stand 15 minutes.