Ingredients
- 9 cans of vegetable broth, each 14 ounces
- 1 ½ cups of finely chopped candied ginger
- 1 ½ cups of dried cherries
- 4 ounces of dried pears
- 4 ounces of dried apples
- 2 ½ cups of brown sugar
- 1 cup of kosher salt
- 2 tablespoons of whole peppercorns
- 1 teaspoon of whole allspice berries
- 3 cinnamon sticks
- 5 fresh sage leaves
- 1 gallon of ice-cold water
- 1 whole frozen turkey, weighing 15 pounds, not thawed
- 1 white onion, cut into quarters
- 1 red apple, cored and quartered
- A sprig of fresh rosemary, to your liking
- 2 cinnamon sticks
- A sage leaf, to your liking
- 3 cups of water, or more as needed to cover
- 1 tablespoon of vegetable oil, or as necessary
Step 1
Combine vegetable broth, candied ginger, dried cherries, pears, apples, brown sugar, salt, peppercorns, allspice berries, cinnamon sticks, and sage leaves in a large stockpot. Stir until the sugar and salt dissolve completely. Bring the mixture to a boil, then reduce heat and simmer for an hour, stirring occasionally.
Step 2
Once done, remove the pot from heat and add ice water to cool the brine. Refrigerate until cold, which usually takes about 2 hours. Place the frozen turkey in the brine and let it soak for 3 days, remembering to flip it on the second day.
Step 3
On the third day, when ready to serve, preheat the oven to 350 degrees F. Take the turkey out of the brine and put it in a roasting pan. Dispose of the brine.
Step 4
Next, prepare a flavorful mixture by combining onion, red apple, rosemary, cinnamon sticks, and sage leaf in a microwave-safe measuring cup. Fill the cup with water and microwave until hot. Pour this fragrant liquid into the turkey cavity and rub the skin with vegetable oil.
Step 5
Roast the turkey in the oven for 4 to 4 1/2 hours until it turns a beautiful golden brown and the juices run clear. Check with a meat thermometer - it should read 165 degrees F when inserted into the thigh.
Extra Tips & Suggestions
- 1. Maximize Efficiency : Utilize airtight containers to store all the fresh fruits and herbs needed for the brine. This ensures they stay fresh for longer and retain their flavor potency.
- 2. Organize by Color : Sort the fruits in your storage area by color to create a visually appealing and energizing atmosphere. This not only adds a pop of color but also makes it easier to locate specific ingredients when preparing the brine.
Reviews
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Ava
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Irfan
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Averie
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