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This is the perfect treatment for heritage birds, which can be tougher but more flavorful than mass produced frozen turkeys. The brine tenderizes the meat while the robust flavors of the maple cider glaze stands up to the stronger tasting meat. But the recipe is not just for heritage birds: standard turkeys are also made tender and flavorful.
8-12 Servings
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For the Brine:
1/2 gallon apple cider
1 cup maple syrup
1 cup apple jack liqueur or apple brandy
3/4 cup kosher salt
10 garlic cloves, sliced
1/3 cup coarsely chopped unpeeled ginger
1/2 cup dark brown sugar
3 bay leaves
6 two-inch wide strips fresh orange zest
1 tablespoon coarsely ground black pepper
1-2 quarts cold water, as needed
12-14 pound fresh or thawed frozen turkey
3 cups coarsely chopped onion
2 cups coarsely chopped celery
2 tablespoons unsalted butter, melted
For the Glaze:
2 cups apple cider
1/2 cup maple syrup
5 tablespoons unsalted butter
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