Turkey Brined in Cider

This is enough brine for a turkey up to 20 pounds. You need a bowl big enough to hold it all. Obviously you can’t do this in the context of a Suppers meeting, but we’ll share it anyway. We had this bird at our Milestone House meeting, and it was succulent.


1 quart
cranberry juice
limes (juiced, include the rind)
several bay leaves
rubbed sage
1 1⁄2 cup
Kosher salt
1⁄2 cup
raw sugar (or preferred sweetener)
head of garlic (crushed)
1 quart


Dissolve the salt and sweetener in the water over heat. Add the herbs and garlic and bring it to a boil and turn off. Let the herbs steep for a half hour. Put the “tea” into the brining container, add cider and cranberry juice and allow it to cool to room temperature. 

Remove giblets and clean the turkey, making sure it’s fully thawed. Place the turkey in the tea, and add water and a weight if needed to cover. Put in the fridge (Or maybe outside if it’s cold enough and protected from animals) and let it 
stand one hour per pound.

Discard brine.Wipe the bird down inside and out and roast as follows: Preheat the oven to 500 degrees. Tuck the wings underneath the bird and coat the skin liberally with a good oil. Roast at 500 degrees for 30 minutes. Put a thermometer into the thickest part of the breast and reduce heat to 350. It will be done around 165 degrees. It will require around 12 - 15 minutes per pound, but that’s just a gauge. use the thermometer. To keep the juices in the meat, let it set for at least 15 minutes before carving.   (Recipe #841)

Dietary Preferences: