Turkey Brine

[Killerbunny]

With the holidays coming up I thought I would share a new brine that I used for my turkey. I should add that this is heritage turkey.
I part out my birds into breast 1/2, and then hind quarters. I don't brine the breast but put butter and herbs under the skin. I brined the leg portions for about 6 hrs in a brine of 1/4 cup sea salt, 1/4 cup brown sugar and a 1/2 can of dry apple cider. I added about a pint of water so the portions were covered. This seemed to allow the sugar and salt to dissolve well. I then rolled the drumsticks and wings in bacon and roasted at 350 until done which for me was about an hour with a 30 minute additional rest time. I temp the meat to make sure it's cooked. I made gravy with the pan scrapings, the rest of the cider and home made turkey broth. The cider and butter seemed to give the gravy a lovely depth of flavour.

[JimW]

Thanks for the tips. I have 2 turkeys heading for the oven at Christmas. I will give it a try.

JimW

[Killerbunny]

I should have said you rinse off the brine and pat dry before cooking!