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Linda Elston’s Apple and Orange-Brined Turkey
A turkey brined with apples and oranges.
Linda Elston makes a turkey brined with apples and oranges for Thanksgiving. Read more here.
For the brine:
1 gallon water
2 cups salt
2 cups sugar
1 cup whole peppercorns
1 head garlic, cut in half
1 large bundle fresh rosemary
1 large bundle fresh sage
1 large bundle fresh thyme
Combine all the ingredients in a large stock pot and bring to a boil. Simmer for 20 minutes. Cool.
16-pound turkey, punctured so that it absorbs the brine
Brine
1 quart apple cider
5 apples, cut in half
5 oranges, cut in half and squeezed
1 bag ice
1 stick butter, softened
Dry rub (Linda likes one from texasbbqrub.com)
Carrots
Onions, quartered
Bay leaves
Oranges, peeled
Place the turkey, brine, apple cider, apples, oranges, and ice in an ice chest for 30 hours, making sure the breast side of the turkey is down.
Preheat the oven to 225 degrees. Remove the turkey from the brine and pat dry. Rub butter under and on top of the skin. Apply your favorite dry rub (or salt and pepper) to the outside. Place in a large roasting pan and stuff the turkey with the carrots, onions, bay leaves, and oranges. Roast until the internal temperature of the turkey is 170 to 175 degrees, about 35 minutes per pound. If the skin is getting too brown, soak a cheesecloth with water and oil and drape it over the skin.
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