Brine:
1 cup kosher salt
1/2 gallon apple cider
1/2 gallon vegetable broth
1 tablespoon black peppercorns
1 tablespoon all spice
1 gallon ice water
In a large stock pot add all the ingredients. Stir to combine. Remove innards and add turkey to the brine, breast down. Weigh turkey down until fully immersed. Cover and refrigerate for up to two days.
Rub:
2 cups Greek yogurt
3 large garlic cloves, crushed
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh sage, chopped
2 tablespoons fresh thyme
Sea salt and black pepper
Basting:
1/2 cup pure maple syrup
Basting:
1/2 cup pure maple syrup
Preheat oven to 350 F
Combine all the ingredients and stir to combine. Remove turkey from the brine and cover with a thick layer of rub. Season with sea salt and black pepper. Add to a large roasting pan and cover with foil.
Bake for 4 hours, basting constantly with the maple syrup and juice in the pan. Remove foil during the last hour of cooking.
This turkey is crispy on the outside, moist on the inside and very flavorful.
3 comments:
So how do you make the apple glaze.
Apple Maple glaze comes from basting it with maple syrup and pan juice during cooking making the skin very crispy and delicious! Thank you. :).
Mia this looks like a wonderful way to cook the turkey. All those gorgeous flavours that make it so moist and delicious. I want to make it now cause it's making me hungry just looking at the picture.
love ya
Beverley xoxo
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