Here’s a cider-brined turkey recipe that you can make in your Big Easy. Get ready for this delectible treat.
At some point after man discovered fire and invented the wheel, he also discovered a technique for preparing meats that elevated cooking to a level of excitement that every hungry caveman could appreciate.
Brining – the act of dunking the meat in a salty bath of sodium and spices – has been responsible for words like “juicy” and “moist” finding their way into cookbooks for generations. And when you perform this loving act of enhancement with a turkey, you’ll thrill diners who won’t go back to eating sawdust turkey ever again.
Before you get started brining your bird, make sure you have a space large enough in your refrigerator to accommodate the turkey bathtub. You can also use a large cooler filled with ice. Second, make sure you have enough time. Brining a large bird can take up to 24 hours. And, last — be sure to completely pat the turkey dry after it’s brined. Otherwise, you’ll never get a crispy skin on the bird.
Here’s a cider-brined favorite that will give you great results!
Brining gives a turkey incredible juiciness.
- 1 12-14 pound fresh turkey
- 4 quarts fresh apple cider, divided
- 1 1/2 cups coarse kosher salt
- 1/4 cup whole allspice
- 8 bay leaves
- 4 quarts cold water
- Simmer 1 quart of apple cider, salt, allspice, and bay leaves in a large stockpot for 5 minutes.
- Cool, and add remaining cider and the cold water.
- Leave brine in the pot, or pour into a large food-safe container.
- After removing the giblets, neck, and pop-up thermometer, add the turkey to the brine; refrigerate overnight or up to 24 hours.
- One hour before cooking, remove turkey from the brine; rinse well with cold water; and pat dry with paper towels.
- Place the turkey in a large roasting pan. If desired, cut the skin between the leg and the rib cage to improve heat penetration.
- Loosely stuff any aromatics--onions, herbs--into the cavity of the turkey. Truss legs to keep aromatics inside the cavity during cooking.
- Place the prepared turkey in the basket of your The Big Easy® Oil-Less Turkey Fryer by Char-Broil®, legs down, and centered as much as possible.
- Place the basket into The Big Easy®, and turn on the unit according to instructions.
- Plan your cooking to approximately 10 minutes per pound of turkey.
- Turkey is done when an instant read thermometer inserted in the thickest part of the thigh registers 180°F and 165°F in the breast.
- Carefully remove turkey basket from the cooking chamber.
- Place the turkey on a serving platter; tent with foil; and allow the bird to rest for 20 to 30 minutes before carving.
Brine: up to 24 hours Rest: 20-30 minutes