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Fruity Tutti Turkey Brine
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Cook Time:
300 minutes
Total Time:
4620 minutes
Juicy and flavorful roasted turkey marinated for three days in a decadent fruity brine with dried fruit and aromatic spices - filling your home with a festive aroma.
Ingredients:
  • 9 (14 ounce) cans vegetable broth
  • 1.5 cups chopped candied ginger
  • 1.5 cups dried cherries
  • 4 ounces dried pears
  • 4 ounces dried apples
  • 2.5 cups brown sugar
  • 1 cup kosher salt
  • 2 tablespoons whole peppercorns
  • 1 teaspoon whole allspice berries
  • 3 cinnamon sticks
  • 5 leaves fresh sage
  • 1 gallon ice water
  • 1 (15 pound) frozen whole turkey, unthawed
  • 1 white onion, quartered
  • 1 red apple, cored and quartered
  • 1 sprig fresh rosemary, or to taste
  • 2 cinnamon sticks
  • 1 leaf fresh sage, or to taste
  • 3 cups water, or amount to cover
  • 1 tablespoon vegetable oil, or as needed
Instructions:
  • Combine vegetable broth, candied ginger, dried cherries, dried pears, dried apples, brown sugar, kosher salt, black peppercorns, allspice berries, cinnamon sticks, and sage leaves in a large stockpot. Stir until brown sugar and salt dissolve completely. Bring to a boil, then reduce heat to medium-low and cook for 1 hour, stirring occasionally.
  • Once the brine has been taken off the heat, mix in the ice water to dissolve the ice and cool the brine. Refrigerate until cold, for a minimum of 2 hours. Add the still-frozen turkey to the chilled brine and refrigerate for 3 days, making sure to flip the turkey over on the second day.
  • On serving day, preheat the oven to 350 degrees F (175 degrees C.); take the turkey out of the brine and transfer it to a roasting pan; dispose of the brine.
  • In a 5-cup microwave-safe measuring cup, combine onion, red apple, 1 sprig of rosemary, 2 cinnamon sticks, and 1 sage leaf. Cover with water and microwave on high for 5 minutes. Fill the turkey cavity with the contents from the cup and rub the skin with vegetable oil.
  • Roast the turkey in the preheated oven until golden brown and the juices run clear, about 4 to 4 1/2 hours. Use an instant-read meat thermometer to check for doneness - it should read 165 degrees F (75 degrees C) when inserted into the thickest part of a thigh.

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