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Cider Brined Turkey
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Preparation time: 20 Hours
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| Cider-Brined "Fried" Turkey in The Big Easy YIELD: 6 COOK TIME: 10 minutes per pound COOKING METHOD: Barbequing and Roasting INGREDIENTS | |
| 4 quarts | freshly squeezed apple cider, divided |
| 1 1/2 cups | coarse kosher salt, (1 1/2 tsp coarse salt=1 tsp table salt) |
| 1/4 cup | whole allspice, (3 tsp ground allspice) |
| NOTE: To substitute for allspice: Combine equal parts of ground cinnamon, cloves, nutmeg, and black pepper. [ One teaspoon ground allspice is equivalent to approximate 5 whole berries.] | |
| 8 | bay leaves |
| 4 quarts | cold water |
| Cajun marinade: | |
| 1/4 cup | liquid garlic |
| 1/4 cup | onion juice |
| 2 tablespoons | liquid crab boil |
| 1/4 cup | Worcestershire sauce |
| 1/4 cup | cayenne pepper sauce |
| 1/2 cup | unsalted butter, melted |
DIRECTIONS
This recipe requires advance preparation as the turkey must be brined and then air dried in the refrigerator before cooking. (If you don’t have room in the refrigerator to brine the turkey, put the turkey in a large oven bag in a large cooler. Pour the brine into the bag and seal tightly. Place ice or reusable ice packs around the turkey, close the lid and let the turkey brine adding more ice packs as needed to keep the temperature at 40 degrees F. or below.)
Preparation
* For the marinade: Combine the ingredients in a mixing bowl.
* For the brine: Simmer 1 quart of apple cider, salt, allspice, and bay leaves in a large stock pot for 5 minutes. Cool and add remaining cider and the cold water. After removing the giblets, neck, and pop-up thermometer, brine the turkey overnight or up to 24 hours under refrigeration.
* For the turkey: Rinse the turkey well with cold water and pat dry. Place the turkey in a large roasting pan. Using a kitchen syringe, inject turkey with the marinade (1 ounce per pound).
Refrigerate, uncovered, overnight.
Remove turkey from the refrigerator an hour before cooking. Cut the skin between the leg and the rib cage if you desire - to improve exposure to infrared. Loosely stuff any aromatics like onions, herbs, etc. into the cavity of the turkey. Truss legs if you use aromatics - to keep them inside the cavity during cooking.
Method
Place the prepared turkey in the basket, legs down, and center as best you can. Place the basket in The Big Easy and turn on the cooker according to instructions in the product manual. Plan your cooking to approximately 10 minutes per pound of turkey.
When cooked, carefully remove basket with turkey from The Big Easy by lifting with the handle designed for this purpose. (An instant-read thermometer should register 175 degrees F. in the thickest part of the thigh and 165 degrees F. in the breast.) Remove the turkey from the rack and place on a serving platter. Allow the turkey to rest for 20 to 30 minutes before carving.
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