Why brine a turkey?
Brining makes it moist. Why are brined turkeys so juicy? Salt causes the meat tissues to absorb water and flavorings. It also breaks down the proteins, resulting in a tender-seeming turkey. This means that – despite the moisture loss during roasting and the long cooking time – you end up with a juicy bird. The real trick with brining is finding a container that’s large enough to submerge the turkey. Try a clean cooler and use lots of ice.Dining Details Apple Cider Brined Turkey, Rubbed with Whole Grain Mustard Herb Butter Brine: 1 Gallon Cold Water 1 Gallon Apple Cider 1 Cup Kosher Salt 1 cup Brown Sugar 6 sprigs Fresh Thyme 6 sprigs Rosemary 1 lemon cut in half 1 orange cut in half 4 Bay Leaves 1/4 cup Peppercorns To make the brining solution, dissolve the salt and sugar in 1 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the Apple cider, oranges, lemons, thyme,Bay leaves, peppercorns, and
