"In spite of food fads, fitness programs, and health concerns, we must never lose sight of a beautifully conceived meal."--Julia Child

Benington Thanksgiving Cider Brined Turkey Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Benington Thanksgiving Cider Brined Turkey, by , is from The Benington Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Kazor
Added: Tuesday, June 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 jar Williams Sonoma turkey brine—apple and spices, prepared with cider and water according to package instructions

1 fresh turkey, about 16 lb., neck, heart and gizzard removed (reserved, if desired)

8 Tbs. (1 stick) unsalted butter, at room temperature

4 tsp. chopped mixed fresh herbs, such as rosemary, oregano, parsley and sage

1/2 tsp. freshly ground pepper

Directions:
Directions:
Prepare the turkey brine and brine the turkey according to the package instructions.

Remove the turkey from the brine, rinse well under cold water and pat dry with paper towels. Trim off and discard the excess fat. Let the turkey stand at room temperature for 1 hour.

Position a rack in the lower third of an oven and preheat to 400ºF.

In a bowl, using a wooden spoon, beat together the butter, herbs and pepper until well blended. Spread the butter mixture evenly on the outside of the turkey. Truss the turkey as desired using kitchen twine.

Place the turkey, breast side up, on a rack in a large roasting pan and roast for 30 minutes. Loosely tent the turkey with foil, then reduce the oven temperature to 325ºF and continue roasting, basting every 30 minutes with the pan juices. After about 2 1/2 hours of total roasting time, begin testing for doneness by inserting an instant-read thermometer into the thickest part of the breast and thigh, away from the bone. The breast should register 165°F and the thigh, 175°F. Total roasting time should be 3 to 3 3/4 hours.

Transfer the turkey to a carving board, cover loosely with aluminum foil and let rest for 20 to 30 minutes before carving.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
This is the recipe I have used at the Thanksgivings in Michigan in 2007 and 2008. I use FRESH turkeys from the Roperti Turkey Farm in Livonia, Michigan and fresh un-pasturized apple cider from the Franklin Cider Mill in Franklin, MI.

Make-Ahead Tips: Prepare the brine mixture (but do not add the turkey) up to 2 days in advance. Cover and store in the refrigerator. I always do this it makes it better.

Also... Make sure you buy enough brine for the turkey weight you order. I have had to find it at the last minute due to poor planning. Not so fun.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

472W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!