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Cider-Brined Turkey

Rated 5 out of 5
(3)
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Sam Beall, proprietor of Blackberry Farm, likes to inject his turkey with a mixture of chicken fat and sorghum syrup before roasting, a technique that produces incredibly juicy meat. For a similar effect, the chefs at the farm created this apple cider brine with lots of herbs and spices. They use sorghum syrup, a locally produced sweetener available at Muddy Pond Sorghum Mill, to sweeten the brine, but maple syrup works equally well. Roasting garlic and shallots along with the turkey enhances the bird’s aroma while cooking and provides easy, attractive garnishes for the serving platter.

Prep Time 30 minutes
Cook Time 150 minutes
Servings 12

Ingredients

For the brine:

  • 2 quarts (2 l) water
  • 2 quarts (2 l) apple cider
  • 3/4 cup (185 g) kosher salt
  • 1 cup (345 g) sorghum syrup or maple syrup
  • 2 bay leaves
  • 2 fresh rosemary sprigs
  • 3 fresh thyme sprigs
  • 6 juniper berries
  • 5 allspice berries
  • 1 turkey, 12 to 14 lb. (6 to 7 kg), neck and giblets removed, turkey rinsed

For the spice rub:

  • 1/4 cup (60 g) sumac
  • 2 Tbs. kosher salt
  • 2 Tbs. turmeric
  • 2 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1/2 tsp. freshly ground pepper
  • 1/4 cup (60 ml) olive oil or canola oil

Directions

To make the brine, in a large saucepan over high heat, bring the water, cider, salt and sorghum syrup to a boil, stirring to dissolve the salt. Off the heat, add the bay leaves, rosemary, thyme, juniper berries and allspice. Let cool.

Place the turkey in a large pot or brining bag. Add the brine plus enough water so the turkey is completely covered. Refrigerate for 24 to 36 hours.

Remove the turkey from the brine, rinse with cold water and pat dry. Place on a baking sheet. Refrigerate, uncovered, for 12 hours.

To make the spice rub, in a bowl, combine the sumac, salt, turmeric, cinnamon, cloves and pepper.

Let the turkey stand at room temperature for 1 hour. Preheat an oven to 450°F (230°C).

Brush the turkey all over with the oil and apply the spice rub. Place on a rack in a large roasting pan. Transfer to the oven and reduce the oven to 400°F (200°C). Roast for 30 minutes, then reduce the oven to 350°F (180°C). Continue roasting until the internal temperature of the breast registers 165°F (74°C) and the thigh, 175°F (80°C), 2 to 2 1/2 hours more. Transfer the turkey to a carving board, cover loosely with aluminum foil and let rest for 20 to 30 minutes before carving. Serves 8 to 12.

Recipe by Sam Beall, Proprietor, Blackberry Farm

Rated 5 out of 5 by from Best Turkey Brine Ever I have tried many turkey brines over the years and this is now the only one I use. May be the maple syrup plus the cider makes the turkey so moist and flavorful!
Date published: 2021-10-10
Rated 5 out of 5 by from Our New Tradition This recipe is now my holiday go-to. I’ve used it for a couple of years now, always to rave reviews. A note: Don’t weaken the brine by adding plain water to cover the bird. Instead add more brine (1g water / .75c salt / .5c sugar) to cover.
Date published: 2018-12-28
Rated 5 out of 5 by from Worth the effort Found this recipe in WS store and decided to try as new twist on regular Thanksgiving turkey. Brine is very simple to prepare, just plan accordingly for refrigeration times. I think the key to the spice rub is the turmeric and cinnamon, makes this turkey very flavorful. Plan on this being the go-to recipe for the fall season again this year.
Date published: 2014-09-12
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