Cider Brined and Glazed Turkey

Cider Brined and Glazed Turkey

Everyone has a different opinion on how the best way to make your Thanksgiving turkey is.  I have heard of deep fried turkey, and it does sound amazing however, it is quite dangerous to deep fry a turkey if you have never done it before.  I have tried many, many ways over the years but the best way for me is to brine the turkey…and I’m going to show you how to do this.

One recipe that I found this year used apple cider so I decided to give it a try.  It seems quite easy once you read the recipe.  All you do is simmer 1 qt. of cider, 1 1/2 cups of kosher salt, 1/4 cup whole allspice and 8 bay leaves until the salt dissolves.  It should look like this:

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Stir this occasionally while it is trying to simmer.  Once it is mostly dissolved, remove from heat and let it cool completely.  Once its cool, you will want to pour the brine into a 5 gallon bucket, add the other 3 qts. of apple cider, 4 qts of water and the turkey so all the cavities on the bird are submerged.  Put a lid on it and refrigerate overnight.

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