APPLE CIDER TURKEY BRINE (enough for a twelve pound turkey)
4 cups Wood’s Cider Mill Boiled Cider
4 cups hard cider
8 cups fresh apple cider
2 cups coarse salt, plus more for seasoning
¼ cup dark brown sugar
1 tablespoon black peppercorns
1 tablespoon whole allspice
4 cinnamon sticks
4 bay leaves
4 sprigs fresh thyme
4 sprigs fresh rosemary
4 sprigs fresh oregano
2 sprigs fresh flat leaf parsley
1 gallon ice water
1 whole (10 to 12 pound) turkey, fresh or frozen (defrosted)
1.In a large stockpot, combine boiled cider, hard cider, fresh cider, 2 cups salt, sugar, peppercorns, allspice, cinnamon and bay leaves. Bring to a boil over medium-high heat. Cook, stirring occasionally, until sugar and salt dissolve, about 3 minutes. Remove from heat and add thyme, rosemary, oregano and parsley. Let steep for 5 minutes. Add ice water, stir and let brine cool to room temperature.
2. Rinse turkey inside and out under cool running water. Remove giblets and neck and set aside for gravy or stuffing, if desired. Place the turkey in a pot large enough to hold both the turkey and the brine or a large, food-safe plastic bag, set in a pot or roasting pan. Cover turkey with brine, making sure that both cavities of turkey are filled. Cover or tightly close bag and refrigerate for 10 to 12 hours. If using a bag, rotate turkey occasionally to make sure it is evenly brined.
from Emeril Lagasse, printed on marthastewart.com
WOODS CIDER MILL BOILED CIDER
NOTE: To glaze a turkey with boiled cider, combine 1-1/2 cups Wood’s Cider Mill boiled cider with 4 tablespoons unsalted butter, melted. Brush turkey with mixture and season it with salt and pepper. Continue to baste periodically as the turkey roasts.