Apple Cider Brine for Turkey
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- Опубліковано 28 тра 2024
- Brining is the secret to a moist and juicy roast turkey and our easy turkey brine recipe will help you make this year's Thanksgiving dinner one for the books. Using apple cider and maple syrup, this savory and simple recipe will help you make an unforgettably crispy, golden, and delicious turkey.
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Do you have a print out of the recipe for this video? How big was this turkey? Love the video!!
Found the recipe in the email!
Hey Karen! The Turkey was 15lbs.
We have been with Butcher Box 1 year! We love it! Love your tutorials! I love the different cuts every month. It makes me try different recipes. I love to cook!
Rose, that's fantastic. Members like you are why we make videos!
THIS IS AWESOME I WILL TRY THIS METHOD👍💯
Beautiful!! Can hardly wait to try it! 🦃
You had me at water cooler. Doh, why didn't I think of that.
Yum! Thanks for the great video!
Our pleasure, Belle! Check out more recipes at www.butcherbox.com/recipes !
do you have a roasting time recommendation? how much per pound and all that?!
Will this method work in an electric roasting oven (Oster) vs the oven? If so, any variations that need to happen? I have such limited oven space.
My daughter sent me a Butcher Box Turkey this year and I loved your video. I brined and trussed for the first time and followed all your directions. Delicious! Except as usual, even though the internal temp in the breast was right, the underparts weren’t quite done which we don’t discover until after the 30 minute rest. This happens to me every year and is always stressful. Any advice? Thank you!
Thanks for choosing ButcherBox! We're ecstatic that you loved our turkey. Chef Yankel recommends inserting the meat thermometer into the thickest part of the thigh and legs first, and then checking the temperature of the breast. If the breast has already reached the right temperature, but the other parts haven't, baste the breast and cover with foil while you wait for the dark meat to finish. Bear in mind that the dark meat can often stay pink even when it's finished cooking, just because of the nature of the muscle!
I love brining, this is a new and interesting recipe! You were too quick with the "whole garlic." Do you mean a whole head or a few whole (unchopped) cloves? I only have a 6 lb turkey this year, halving the recipe and will add just a few cloves to be safe, lol.
How long before Thanksgiving do you thaw your turkey, and what method do you use?
yankel polak, thanks!!
Thanks . Is that the only store that carries them?
Almost all grocery stores have them in their respective bakery sections as well.
can the turkey be cooked without any salt?
Where do you find the bags big enough to brine the turkey in ?
Hi Judy. Hope you enjoyed the video.
You can find the brining bags at Target in the Ziploc Bags Section.
Classic Turkey Day herbs: rosemary, thyme and marjoram, yes?
where is the recipe??
25 years! So you've been cooking since you were one years old?!!!
I want the regular kind of turkey. With stuffing inside and made traditionally.
Donna, the flavors of the brine are subtle and we think you'd still consider it traditional! If you do cook the stuffing within the turkey, only stuff right before cooking. About halfway through your cooking time, cover the turkey tightly with foil for about an hour. Remove the foil during the last 20 mins of roasting so the skin can crisp back up. Make sure to check the temperature of the stuffing for safety.
Banana gratinee