2 cups apple cider
1½ cups kosher salt
1 cup dark brown sugar
3 rosemary sprigs
1 bunch thyme
1 bunch sage
3 pounds ice cubes
Brine Procedure:
Put the turkey in a brining bag set in a tub or very large pot. In a large saucepan, combine the cider with the salt, 1 cup of the brown sugar and the rosemary, thyme and sage and bring to a simmer, stirring to dissolve the salt and sugar. Add 6 quarts of cold water to the brine and pour over the turkey. Add the ice to the brine and refrigerate the turkey overnight.
Bourbon Glaze Ingredients:
1 cup brown sugar
1 stick plus 2 tablespoons unsalted butter, softened
1 cup bourbon
Bourbon Glaze Procedure:
Meanwhile, in a small saucepan, combine the remaining 1 cup of brown sugar with the 1 stick of butter and the bourbon and heat just until the sugar and butter melt. Reduce the oven temperature to 350° and brush the turkey with some of the glaze. Continue roasting the turkey, brushing it every 15 minutes, for about 3 hours, until an instant-read thermometer inserted into the thigh registers 165°; add another 2 cups of water and tent the turkey with foil halfway through roasting. Transfer the turkey to a carving board and let rest for 30 minutes.
Recipe Type: Authentic
Meanwhile, in a small saucepan, combine the remaining 1 cup of brown sugar with the 1 stick of butter and the bourbon and heat just until the sugar and butter melt. Reduce the oven temperature to 350° and brush the turkey with some of the glaze. Continue roasting the turkey, brushing it every 15 minutes, for about 3 hours, until an instant-read thermometer inserted into the thigh registers 165°; add another 2 cups of water and tent the turkey with foil halfway through roasting. Transfer the turkey to a carving board and let rest for 30 minutes.
Recipe Type: Authentic
Recipe Author: Chef Elizabeth Sweeney
Chef's Background: Culinary Director
Recipe Source: https://content.edmc.edu/assets/pdf/thanksgiving-recipes-2016.pdf
Chef's Background: Culinary Director
Recipe Source: https://content.edmc.edu/assets/pdf/thanksgiving-recipes-2016.pdf
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