Apple Cider Brined Turkey

I resisted brining a turkey for years, as I just wasn't convinced the brining would make that big a difference.  When I found this recipe in an issue of Mary Jane's Farm (Oct - Nov 2011), it intrigued me enough to give brining a try.  

The resulting turkey was indeed moist and delicious, though I'm still not convinced the brining was responsible.  However, the process was easy enough, and the orange-spiced cider smelled heavenly, so I will try this recipe again.  I couldn't find a brining bag but my 18# bird fit perfectly in two eight gallon trash can liners (I double bagged the turkey so the brine wouldn't leak out).  

I set the entire bundle inside a large dishpan and refrigerated it overnight.  I recommend placing the turkey breast side down overnight, and then flipping it in the morning until ready to stuff.  This way, the breast will be well brined.

This recipe is supposed to cover a 12# turkey.  If your turkey is larger, proportionately increase the liquid, salt and sugar.

Brine:

8 cups spiced apple cider (I used Trader Joe's Spiced Cider) see note below

2/3 cup salt

2/3 cup sugar

note-  if you can't find spiced cider, use regular apple cider, but add the following spices to the saucepan:

1 T whole allspice, crushed

1 1 inch piece of fresh ginger, peeled and sliced

6 whole cloves 

2 bay leaves

2 oranges, quartered (set aside)

Combine everything but the oranges, in a large saucepan, and bring to a boil, stirring to dissolve the salt and sugar.  Remove from heat, and let cool (I added a handful of ice cubes to hasten the process).  

Clean the turkey, inside and out, removing the giblets.  Stuff the orange quarters inside the cavity.  Place the turkey inside the bag/s.  Carefully add the brine.  Tie or twist the bags so the brine does not leak.  Place in a pan, and refrigerate up to 24 hours.

Amazing Marinade

This recipe originally belonged to my Aunt Lynn.  She passed it along to my cousin Christina, at Crafty's Cafe, who then shared it with me.  Its simple, and very flavorful.

1/4 cup soy sauce (I use low sodium)
1/4 cup sherry
2 tablespoons rice vinegar
2 tablespoons oil
1 tablespoon sugar
1/4 cup green onion, finely chopped
1 teaspoon minced or crushed garlic
1 teaspoon grated ginger root

Mix together, and pour over a pork tenderloin, chops, fish, or chicken.  If using on fish, only marinated for 10 to 15 minutes.

Grill, and enjoy.

Marinade for Grilled Lamb

This is by far, the best marinade I've tried for grilled lamb.  If you have access to fresh herbs, use them.  If not, dried herbs will work just fine.

1 cup olive oil
2/3 cup lemon juice
3 garlic cloves, crushed
2 bay leaves
2 tsps kosher salt
1/2 tsp ground pepper
1/2 T sage
1/2 T rosemary
1/2 T thyme

Combine all, and whisk well.  Pour over a butterflied leg of lamb and marinate for up to 24 hours.  Drain, reserving marinade.  Grill, basting meat with marinade every now and then.