A New Turkey In Town

There are many ways to cook a turkey. I have cooked and eaten turkey cooked many ways. In fact, the possibilities are endless, just like with chicken. But we all have our favorites. My favorite way to cook and to eat a turkey is the old fashioned way. I like to brine it overnight then roast it in the oven for about 4-5 hours. That’s how I cooked it for Christmas dinner too. I did, however, try a new brining recipe and a new flavor of gravy to serve with the turkey. They both were very popular.

This year I brined my turkey in an apple cider brine.

Apple Cider Brine

8 cups apple cider

2/3 cup sea salt or kosher salt

2/3 cup sugar

2-4 bay leaves

2 tsp peppercorns, crushed

6-8 whole cloves or about 1 tsp of ground cloves

1 tsp juniper berries, crushed

1-2 tsp ginger

cups ice water

Combine everything together except the ice water. Bring to a boil, then reduce the heat to a simmer and continue to cook for about 10 minutes. 

Clean the neck and giblets from the turkey cavity. Place the turkey in a large oven bag and place in a large roasting pan. 

Once the brine is ready, cool it down with the ice water and stir to make sure all the ice melts. Then pour it in the turkey cavity and all around the turkey in the bag. Seal tightly, place the turkey breast side down and let set in the refrigerator overnight. 

When you are ready to cook the turkey, discard the brine and pat the turkey down with a paper towel.

Wrap your roasting pan with aluminum foil. This will make clean up so much easier. Lay a layer of apple slices, celery and shallots on the bottom of the pan. Place a wire rack on top of the apple mixture. Add a little water and/or broth on top of the apple mixture. This will help keep the turkey moist.

The Brown Sugar Rub for the Turkey

1/4 cup firmly packed brown sugar

4 tsp kosher salt

1 TBSP parprika

1/2 tsp cayenne pepper or to taste

1 stick softened butter

olive oil

Preheat the oven to 350-375* F or 180-191*C.

Combine everything together excluding the olive oil to make the rub. You want the consistency of coarse sand. Get a boning knife or a small-medium sized knife with a serrated edge. Carefully lift the skin from the meat all over the bird. Add the brown sugar mixture to the meat, under the skin of the turkey, and cover as much as the meat as you can, packing it down as firmly as you can.

When the turkey is coated with the rub, place it breast down on the wire rack, coat with olive oil and roast for about 40-60 minutes. The carefully flip the turkey over. You can cover it with aluminum foil so it doesn’t brown to fast and/or burn and cook for about 2-3 hours. Then remove the foil and continue cooking until the internal temperature reaches 160* F or 71*C. Once the foil is removed, once again coat with the olive oil. The oil helps crisp up the skin.

When the turkey has reached the desired internal temperature, cover it once again with foil and let it rest for about 10-15 minutes before slicing. The turkey will continue to cook. You want the internal temperature to be about 165* F at a minimum.

Then slice it and enjoy. Tehvia is helping Larry with the turkey.

I made an apple bourbon gravy to top both the turkey and the mashed potatoes for anyone who wanted gravy. I am not a gravy fan, so mine was without. 

Apple Bourbon Gravy

2 cups chicken or turkey broth

1 TBSP flour

2 TBSP butter

1 TBSP apple cider vinegar

2/3 cup bourbon

1/2 tsp black pepper or to taste

Combine everything together except the bourbon. Bring to a boil, whisking constantly. Then reduce the heat to a simmer and carefully add the bourbon. Whisk until the gravy begins to thicken. The serve over the turkey and/or the potatoes, and anything else you like gravy served upon. Slice the turkey and enjoy the festivities and the feast.

It doesn’t matter what type of rub you use for the turkey. The method is the same.

Have a great day and make everyday great. Stay safe and stay well. ’Til next time.