Brine-Basic Apple-Rosemary Turkey Recipe

Ingredients

4 L chicken or vegetable stock
2 cups apple cider or juice
1 cup sea salt
1 onion, quartered
1/4 cup roughly chopped fresh rosemary
2 Tbsp. chopped fresh sage
a few sprigs of fresh thyme

Preparation

Step 1

In a large pot, bring all the ingredients to a simmer; stir to dissolve the salt completely. Cool completely, then refrigerate until cold. Remove the innards from your turkey and rinse its cavity; put the turkey breast side down in the pot of brine and add enough water to bring the brine level up to just cover the turkey (you shouldn’t need more than another 4 L of water). Refrigerate for an hour per pound, or up to 24 hours.

When you’re ready to roast your turkey, pull it out of the brine, drain it well and pat dry with paper towels in the roasting pan. Cook as you normally would, expecting to take about 30 minutes off the cooking time as the excess moisture will help conduct heat as it cooks.