In a large stock pot, bring all Seasonal Turkey Brine ingredients to a rolling boil. Stir intermittently until salt and sugar are dissolved. Remove from heat and allow to cool completely, until brine is at room temperature. Submerge whole, entirely-thawed raw turkey into the brining liquid. Cover pot with a lid and place in refrigerator for 24-48 hours.
Maple Apple Cider & Rosemary Butter Turkey
Frying a turkey may be a little intimidating. Enter The Big Easy® Oil-Less Turkey Fryer. You get the perks of a crisp and juicy skin, without the hassle of oil and the long wait.
4-6 hours prior to cooking remove the bird from it’s brine and discard brine. Thoroughly rinse the turkey inside and out with water and pat dry with paper towel. Liberally season every portion of the winged beast with olive oil, salt and peppercorn, then tightly with plastic and rest at room temperature.
Meanwhile, prepare the Spiced Maple-Apple Cider Glaze by combining all ingredients in a sauce pan over medium-high heat. Stirring intermittently, reduce concoction by 1/3. Set aside to cool. Pour reduced liquid into a spray bottle.
Preheat the Big Easy. Remove turkey from it’s plastic wrapping and set it in the basket, positioned sitting upright with legs-down. Cook the bird for approximately 2.5 hours (or 9-10 minutes per pound), until internal temperature of the thickest, inner most portion of the thigh reads 160F.
During the cook intermittently spraying the turkey with the Spiced Maple-Apple Cider Glaze, caramelizing one layer of the glaze upon another. Remove bird from The Big Easy, spay one final time with glaze and loosely tent with tin foil. Rest the bird for 30 minutes before carving, allowing the bird’s denatured proteins to relax and reabsorb their juices.
Present the bird with a stuffing that was prepared outside of the bird’s cavity. Carve the turkey tableside. Season additionally, to taste. Plate. Eat. Drink. Be merry.