How to Brine and Cook a Turkey with Golden Crispy Skin
Savory and moist brined turkey with a butter rub and fruit stuffing.
Ingredients
FOR BRINE:
- 10 cups water
- 3 cups apple cider
- 3 orange peels
- ⅓ cup garlic minced
- 4 sprigs rosemary
- 10 sprigs thyme
- 4 bay leaves
- 1 ½ cup salt
- ¼ cup whole peppercorn
FOR TURKEY:
- 13-15 lb turkey
- ½ cup butter room temperature
- 2 red apples chopped
- 3 oranges peels removed
Instructions
- In a large pot, combine the water and apple cider. Bring the mixture to a simmer over medium heat.
- While waiting for the water to heat, peel three oranges and roughly chop the peels. Reserve the peeled oranges for later use with the turkey.
- Add the chopped orange peels, minced garlic, rosemary, thyme, bay leaves, salt, and whole peppercorns to the pot to create the brine. Bring the mixture to a rolling boil for 10 minutes, then remove it from heat and allow it to cool completely, approximately 3-4 hours.
- Place the turkey breast side down in a large brining bag set inside a large pan or roasting dish to catch any leaks. Pour the cooled brine over the turkey, ensuring it is completely submerged. Brine the turkey for 16 to 24 hours, rotating it once halfway through the brining time.
- One hour before you plan to cook the turkey, remove it from the brine and discard the brine. Rinse the turkey by placing it in a sink full of cool water to remove excess salt, soaking for 15-20 minutes. While the turkey soaks, allow the butter to reach room temperature.
- Remove the turkey from the water and pat it dry with paper towels, including under the skin. Let it air dry for an additional 10-15 minutes to ensure the skin will crisp up when cooked.
- Preheat your oven to 350°F (175°C). Rub the room temperature butter all over the turkey, under the skin, and on the outside, to cover it completely.
- Stuff the cavity of the turkey with the reserved orange insides and chopped red apples.
- Place the turkey breast side up in a large roasting pan. Cover it loosely with foil and roast for 45-60 minutes covered. After this time, remove the foil and continue to roast, increasing the oven temperature to 375°F (190°C) and rotating the turkey every 30 minutes to ensure even cooking. Baste the turkey with pan juices every 20 minutes.
- Once fully cooked, remove the turkey from the oven and tent it with foil. Let it rest for at least 20 minutes before carving.
- Carve the turkey by starting at the breastbone and working down and around the ribs. Separate the wings and legs as desired.
- Serve the turkey with your favorite sides at a festive gathering and finish with a hearty gravy and serve with generous portions. Happy holidays!
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