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Brined Thanksgiving Turkey
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Prep Time:
30 minutes
Cook Time:
390 minutes
Total Time:
1860 minutes
Brined holiday turkey with apple juice and chicken stock, stuffed with apples, onion, and garlic for a fruity aromatic twist.
Ingredients:
  • 4 (32 ounce) containers chicken broth
  • 1 cup apple juice
  • 1 cup light brown sugar
  • 1 cup kosher salt
  • 2 tablespoons dried sage
  • 4 peppercorns
  • 4 red apples, halved
  • 5 cloves garlic, crushed
  • 10 pounds ice cubes, or as needed
  • 1 (20 pound) turkey whole turkey - thawed, neck and giblets removed
  • 3 apples, cored and quartered
  • 1 onion, cut into 8 wedges
  • 3 cloves garlic
  • 6 fresh sage leaves
  • 3 tablespoons olive oil, or as needed
Instructions:
  • Assemble all the ingredients needed for the recipe.
  • Combine chicken broth, apple juice, brown sugar, salt, dried sage, and peppercorns in a large stock pot. Add apple halves and crushed garlic cloves. Bring to a gentle boil, stirring until sugar and salt dissolve. Remove from heat promptly.
  • Fill the large food-safe container halfway with ice. Pour the chicken broth mixture over the ice and stir well to thoroughly and evenly cool the liquid.
  • Place the turkey in the liquid with the breast side down.
  • Soak the turkey in a flavorful brine mixture for 24 to 36 hours, replenishing with ice as necessary to maintain a cold temperature.
  • Preheat your oven to a piping hot 500°F (260°C).
  • After brining, generously rinse the turkey under cold water and delicately pat it dry with paper towels.
  • Combine apple quarters, onion wedges, whole garlic cloves, and fresh sage leaves in a bowl, then gently stuff inside the turkey cavity.
  • Transfer the turkey to a shallow roasting pan and gently brush the skin with olive oil.
  • Roast the turkey in the oven until the turkey breast skin turns a beautiful golden brown, approximately 30 minutes.
  • Lower the oven temperature to 350°F (175°C), tent the turkey with foil, and roast until fully cooked and juicy, approximately 6 hours. Use an instant-read thermometer to check that the thickest part of the thigh reads 180°F (85°C).
  • Take the turkey out of the oven, cover it with a double layer of aluminum foil, and let it rest in a cozy spot for 10 to 15 minutes before you slice it.

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