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Maple and Cider Brined Whole Roasted Turkey with Apple Thyme Chutney on a harvest decorated dinner table

Maple and Cider Brined Whole Roasted Turkey with Apple Thyme Chutney

Ready in 5 hrs

Prep: 30 mins

Cook: 4 hrs 30 mins

:

Prep Time 30 minutes
Cook Time 4 hours 30 minutes
Total Time 5 hours

Servings

Servings 12

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Home \ Recipes \ Maple and Cider Brined Whole Roasted Turkey with Apple Thyme Chutney

Ingredients  

  • 1 whole fresh turkey 12–14 lbs

Brine

  • 2 l apple cider
  • 4 cups water
  • ½ cup brown sugar packed
  • ½ cup maple syrup
  • 1 cup kosher salt
  • 1 tbsp black peppercorns
  • 2 medium white onion quartered
  • 6 cloves garlic crushed
  • 2 oranges sliced
  • 4 bay leaves
  • 1 bunch fresh parsley divided
  • 1 bunch thyme divided
  • 1 bunch fresh sage leaves divided
  • 2 cups ice

For Roasting

  • Kosher salt
  • freshly cracked black pepper  
  • 1 medium white onion cut into large wedges
  • 1 apple quartered
  • 1 head garlic halved
  • 2 tbsp olive oil
  • 1 cup apple cider
  • 1 cup turkey stock

Glaze

  • 1 cup apple cider good-quality
  • 1 cup turkey broth
  • ½ cup maple syrup
  • ¼ cup packed brown sugar
  • 1 tbsp Dijon mustard
  • 6 tbsp unsalted butter
  • orange rind
  • salt and pepper

Apple Thyme Chutney

  • 2 tbsp unsalted butter
  • 1 medium white onion
  • 4 apples peeled, cored and cut into ½-inch cubes
  • ¼ cup cider vinegar
  • 2 tbsp dark brown sugar
  • 1 tbsp grainy mustard
  • 1 tsp thyme chopped
  • salt and pepper

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Instructions

For the turkey:

  • The night before you plan to cook your turkey, make the brine.
  • In a large pot over medium heat, bring the apple cider, water, brown sugar, maple syrup, peppercorns, onions, garlic, and orange to a boil and let boil until sugar and salt are dissolved, about 15 minutes. Add the bay leaves, half of the parsley, thyme and sage and continue to boil for 2 minutes. Remove the pot from the heat and let cool to room temperature.
  • Place turkey in a brine bag or in a stock pot big enough to hold your turkey and pour brine over turkey, add the ice cubes, making sure it’s completely covered.  Refrigerate overnight.
  • When ready to roast turkey, preheat the oven to 350°F.
  • Remove turkey from brine, pat dry with paper towels and discard the brine.
  • Season the cavity well with salt and pepper, then stuff cavity with the onion, apple, garlic and remaining herbs. Brush olive oil over the entire bird and season with salt and pepper. Tie legs together with kitchen twine.
  • Place the turkey into your roasting pan. Add the turkey broth and cider.
  • Roast the turkey for 3 ½ – 4 ½ hours or until the juices run clear and an instant thermometer reads 165°F.  The temperature will go up 5 to 10 degrees as it rests.
  • Remove the turkey from the oven and let it rest for 20 minutes before carving.

For the glaze:

  • Place a small saucepot over medium-high heat. Add the apple cider, turkey broth, maple syrup, brown sugar, mustard, butter and orange rind. Bring the mixture to a light simmer and reduce by half. Baste the turkey every now and then during the last half of the cooking time.
  • In a medium saucepan, melt the butter over medium heat. Add the onions and cook, stirring often, until caramelized, about 8 minutes. Add the apples, vinegar, brown sugar, mustard and thyme. Stir well to combine. Cook for about 3 minutes, until the apples have softened. Season with salt and pepper.  Cool and refrigerate in a sealed container for up to 1 week.

Nutrition Per Serving

Calories: 932kcalCarbohydrates: 31gProtein: 88gFat: 51gSodium: 1005mg

Credit:

Lynn Crawford

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