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Thanksgiving: Cider-Brined, Spice-Rubbed Turkey

Source of Recipe

From "Williams-Sonoma: The Best of Thanksgiving"


List of Ingredients

â—¦ 1 turkey, 12 to 14 pounds

For the brine:
â—¦ 8 cups apple cider
â—¦ ¾ cup kosher salt
â—¦ 1 cup sorghum syrup or maple syrup
â—¦ 2 bay leaves
â—¦ 2 fresh rosemary sprigs
â—¦ 3 fresh thyme sprigs
â—¦ 6 juniper berries
â—¦ 5 allspice berries

For the spice rub:
â—¦ ¼ cup (2 ounces) sumac
â—¦ 2 tablespoons kosher salt
â—¦ 2 tablespoons turmeric
â—¦ 2 teaspoons ground cinnamon
â—¦ ½ teaspoon freshly ground pepper
â—¦ ¼ teaspoon ground cloves
â—¦ ¼ cup olive oil or canola oil


Recipe

Remove the neck and giblets from the turkey and discard or save for another use.

To make the brine, in a large saucepan over high heat, combine 8 cups water, the cider, salt, and sorghum syrup. Bring to a boil, stirring to dissolve the salt. Remove from the heat. Add the bay leaves, rosemary, thyme, juniper berries, and allspice to the pan. Let the brine cool to room temperature.

Place the turkey in a large non-aluminum pot or brining bag. Carefully add the brine to the pot, plus enough water to submerge the turkey completely in liquid. Cover and refrigerate for 24 to 36 hours. Remove the turkey from the brine, rinse with cold water, and pat thoroughly dry with paper towels. Place the turkey on a large rimmed baking sheet. Refrigerate, uncovered, for 12 hours.

About one hour before you are ready to cook, remove the turkey from the refrigerator and let stand at room temperature. Position a rack in the lower third of the oven and preheat to 450° F.

To make the spice rub, in a bowl, combine the sumac, salt, turmeric, cinnamon, pepper and cloves. Brush the turkey all over with the oil and use your hands to rub the spice rub evenly over the surface of the bird. Place the turkey, breast side up, on a rack in a large roasting pan. Place the bird in the oven and reduce the oven temperature to 400° F.

Roast for 30 minutes. Reduce the oven temperature to 350° F.
Continue to roast until the skin is golden brown all over, 2 to 2 ½ hours more. To test for doneness, insert an instant-read thermometer into the thickest part of the breast and thigh away from the bone. The breast should register 165° F and the thigh 175° F. 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