Wednesday, November 27, 2013

Thanksgiving Maple and Cider Turkey

Last but not least, the turkey!

We usually do a turkey brined and roasted with green chile, something my family has always done, but I decided to do something different this year that might be more to Cody's liking, assuming I can get him to try it!
To brine or not to brine? I say brine! I really think it makes all the difference in flavor, but be careful. Many brines have way too much salt and you also have to make sure you don't get a turkey that has already been brined. No one wants a salty turkey! I often cut the salt in brine recipes in half at least.

Here's a tasty and allergy friendly recipe for cider and maple brined and glaze turkey.

Enjoy! Good luck with your meal preparation and have a safe and happy Thanksgiving and Hanukkah! 

This recipe is free of the top 8 allergens (egg-free, dairy-free, wheat-free, peanut-free, tree nut-free, soy-free, fish-free and shellfish-free).

Maple and Cider Turkey
4 cups apple cider
4 cups water
1/2 cup salt
1/2 cup maple syrup
1/2 cup brown sugar
1/2 large onion, cut in large chunks
4 large garlic cloves, crushed
1 orange, sliced
1 tablespoon peppercorns 
3 sprigs fresh thyme
1 bunch fresh sage
1 star anise

1/2 cup maple syrup
1/2 cup apple cider
1/2 cup veggie broth
Salt and black pepper 

Combine all ingredients in a large pot and bring to a simmer. 
Stir while simmering until the sugar and salt are dissolved.
Remove from heat and let cool completely.
Rinse turkey, place it in a large stockpot and pour in the brine. Add water and cider, if necessary, to cover the turkey.
Let the turkey brine overnight.
Remove the turkey from the brine and pat dry. 
Rub olive oil over the turkey and, since I am not a turkey cooking expert, click here for cooking directions.

Combine the maple syrup, cider and broth in a sauce pan. 
Bring to a simmer and cook until reduced by about half.
Season to taste with salt and pepper.
Baste turkey periodically during the last hour of cooking.

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