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Apple Brined Thanksgiving Turkey

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PREP TIME
30 min
COOKING TIME
390 min
TOTAL TIME
1860 min
SERVINGS
12 servings
Dinner U.S.
Apple Brined Thanksgiving Turkey
Ingredients
  • 4 (32 ounce) containers chicken broth
  • 1 cup apple juice
  • 1 cup light brown sugar
  • 1 cup kosher salt
  • 2 tablespoons dried sage
  • 4 peppercorns
  • 4 red apples, halved
  • 5 cloves garlic, crushed
  • 10 pounds ice cubes, or as needed
  • 1 (20 pound) turkey whole turkey - thawed, neck and giblets removed
  • 3 apples, cored and quartered
  • 1 onion, cut into 8 wedges
  • 3 cloves garlic
  • 6 fresh sage leaves
  • 3 tablespoons olive oil, or as needed
Instructions
1
Gather all necessary ingredients and supplies beforehand
2
Stir together chicken broth, apple juice, brown sugar, salt, dried sage, and peppercorns in a large stock pot; add sliced apple and minced garlic cloves. Bring the mixture to just boiling point, stirring constantly to dissolve sugar and salt completely.
3
Immediately remove the pot from heat source.
4
Fill a large, food-safe container with ice to about half its capacity. Carefully pour the chicken broth mixture over the ice; stir until the liquid has cooled down completely and evenly.
5
Carefully lower the turkey into the chilled liquid, ensuring its breast side is facing downwards.
6
Allow the turkey to brine for 24 to 36 hours, adding ice as needed to maintain a cold temperature throughout the process.
7
Preheat your oven to 500 degrees F (260 degrees C), as specified in the original recipe.
8
Remove the turkey from its brine solution and rinse it thoroughly with cold water. Pat the turkey dry with paper towels to prevent moisture buildup.
9
In a separate bowl, combine chopped apple quarters, onion wedges, whole garlic cloves, and fresh sage leaves; loosely stuff these ingredients into the turkey's cavity.
10
Transfer the turkey to a shallow roasting pan and lightly coat its skin with olive oil for even browning.
11
Place the turkey in the preheated oven and roast until its breast skin is golden brown, approximately 30 minutes.
12
Reduce the oven temperature to 350 degrees F (175 degrees C) and cover the turkey with aluminum foil; continue roasting until the meat is no longer pink at the bone and the juices run clear, about 6 hours.
13
Insert an instant-read thermometer into the thickest part of the thigh to check for doneness, aiming for a temperature reading of 180 degrees F (85 degrees C).
14
Remove the turkey from the oven, cover it with a doubled sheet of aluminum foil, and allow it to rest in a warm area for 10 to 15 minutes before slicing.