Brined Thanksgiving Turkey
This holiday turkey recipe uses apple juice and chicken stock in a brine and apples, onion, and garlic to stuff the bird, lending a hint of aromatic fruitiness to the centerpiece of your big meal.
Stir chicken broth apple juice brown sugar salt dried sage and peppercorns together in a large stock pot; add apple halves and crushed garlic cloves.
Bring the mixture just to a boil stirring to dissolve sugar and salt.
Remove from heat immediately.
Pour enough ice into a large food-safe container to be about half full.
Pour chicken broth mixture over the ice; stir to cool liquid completely and evenly.
Gently lower turkey into the liquid with the breast facing down.
Brine turkey 24 to 36 hours adding ice as needed to keep the brine and turkey cold.
Preheat oven to 500 degrees F (260 degrees C).
Remove turkey from the brine and rinse well with cold water.
Pat turkey dry with paper towels.