Hard Cider Brined Turkey

Thanksgiving is quickly approaching and if you are anything like me you are trying to get all of your Thanksgiving food prepped.  Well  let me just tell you I have the perfect Hard Cider Brained Turkey recipe. 

I’m always looking for something a little different to try with my turkey, and this year was no exception.  With hints of apple and lemon this makes for a super tasty and moist turkey.  This is my take on the beer can chicken just on a larger scale.  Enough with the talking its time that I introduce you to Harold my turkey friend.  Don’t worry Harold is 21+ and the alcohol will cook off in the oven anyway.  Just don’t tell him he’s the main course 😉

Brining Ingredients:

2 Cups Sugar

1 cup Table Salt or Pickling Salt

6 cups Water

2 Bottles of Gluten Free Hard Cider or Gluten Free Beer

2 Lemons, sliced

3 Bay Leaves

1 Head Garlic, smashed

1 Tablespoon Fresh Ground Pepper

2 Tablespoons Rosemary, chopped or 1 Teaspoon dried Rosemary

Brining Bag(s)

20-25lb Turkey aka Harold (Gluten Free preferably Organic)

In a large stock pot combine the sugar and the water; bring to a boil then remove from the heat.  Add the remaining ingredients with the exception of the Turkey.  Allow the Hard Cider turkey brine to cool then place in the refrigerator for 1 day.

Place your thawed turkey into a brine bag, or a large pot pour the hard cider brining mixture over the turkey.  Seal the brine bag with the zip tie provided and or a rubber band.  Allow the turkey (Harold) to sit in the brining mixture for at least 24hrs or up to 2 days.  Tomorrow we will share how to cook the Harold the turkey.

Part 2 of Harold’s adventure can be found here Perfectly Roasted Turkey with Bacon and Horseradish