BRINED CRANBERRY TURKEY
- Cooking Time: 2 - 3 hours
- Servings: 6 - 10 depending
- Preparation Time: 24 hours
- 2 quarts cranberry juice
- 1 gallon organic apple cider
- 1 quart water
- 2 cups kosher salt
- 2 cups orange juice
- I generally add whatever amount of juice I have available and then just top up with water without worrying too much about the amounts. The last time I had half a gallon or organic apple cider and added it with the cranberry juice and half a litre of OJ and it was the most flavourful turkey we've ever brined.
- 12 cloves garlic, unpeeled and lightly smashed
- 4 sprigs of fresh thyme
- 4 sprigs fresh rosemary
- 6 - 8 bay leaves
- 1 fresh free range turkey (medication and hormone free)
Disolve the salt in 1 quart of water in a sauce pan over medium heat and let cool.
Combine ingredients and place in a large pot.
Add turkey to pot, making sure that the brine covers the turkey. If not, add more water or juice to mixture.
Tip: To find out the right amount of liquid you can place the turkey in the pot and fill with water until the turkey is just covered. Then remove the turkey and measure the amount of water left in the pot.
Add weight to top of turkey to keep it completely submerged and cover tightly.
Brine for 36 hours in refrigerator.
Remove turkey from brine and thoroughly rinse inside and out.
Stuff the inside of the bird with the following:
1 carrot, chopped into 2" pieces
1 medium onion, quartered
2 cloves of garlic, smashed to release flavour
1 celery stock, chopped into 2" pieces
4 sprigs of fresh thyme
Roast the turkey upside down to allow the juices to collect in the breast meat. Deepest part of the leg should achieve 175 - 180 degrees F. (This means the breast should be only 165 degrees F.
Note: You can turn it over for the last 30 minutes to brown the top if you intend to present the whole bird at the table.