Cider-Brine Roasted Turkey with Maple-Cider Glaze
Votes: 11
Time: 15:00
Complexity: easily
Servings: 6-8
Complexity: easily
Servings: 6-8
With crispy golden skin and tender, juicy meat, Rachel's well-received turkey was marinated overnight in a sugar-herb marinade, then slow-roasted in the oven and finished with a light glaze of maple syrup and apple cider.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Turkey marinade:
- 8 cups of excellent quality apple cider
- 1/3 cup brown sugar
- 1/4 cup coarse salt
- 2 teaspoons black peppercorns
- 5 cloves garlic (crushed)
- 3 bay leaves
- 2 oranges (sliced)
- 2 large shallots or medium onions (cut into quarters)
- A handful of parsley
- A handful of fresh sage
- A handful of thyme sprigs
- 4 turkey legs (drumsticks and thighs on the bone with skin)
- 2 bone-in turkey breasts with skin (6-7 lbs.)
- Olive oil (for drizzling)
- Freshly ground black pepper
Baking glaze:
- 1 cup of excellent quality apple cider
- 1 cup turkey broth
- 2/3 cup dark amber maple syrup
- 6 tbsp (90 g) butter
- 10 allspice peas
- Several strips of orange zest
We recommend
Recipes with similar ingredients: turkey, apple cider, brown sugar, black pepper, garlic, bay leaf, Oranges, shallots, parsley, sage, thyme, maple syrup, allspice
Cooking the dish according to the recipe:
- Prepare the marinade: mix in a saucepan apple cider, brown sugar, salt, peppercorns, garlic, bay leaves, orange slices, onion, parsley, sage, and thyme. Heat until the sugar and salt dissolve. Let the mixture cool completely.
- Divide the turkey halves equally and place them in two 12-quart resealable plastic bags (or containers) large enough to hold the meat. Spread the marinade evenly between both containers. Marinate in the refrigerator for several hours, or preferably overnight.
- Preheat oven to 160 degrees.
- Remove the turkey from the brine and pat dry. Then rub the skin with olive oil and season with pepper. Transfer the meat to a rack set over a baking sheet and roast for 90-100 minutes (30 minutes per kilogram), or until a meat thermometer inserted into the thickest part of the turkey registers 165 degrees Fahrenheit (73 degrees Celsius).
- Prepare the glaze: Place a saucepan over medium-high heat and pour in the apple cider, turkey broth, maple syrup, butter, allspice, and orange zest. Bring the mixture to a gentle simmer and cook until the glaze has reduced by half. Baste the turkey before placing it in the oven, and then baste it regularly halfway through the cooking time.
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