To make sure Thanksgiving dinner goes smoothly, we like to have a little pre-Thanksgiving test run of the menu. (Plus it certainly doesn't hurt to get twice the smoked turkey deliciousness!) We like to call it our "T-day Practice Drill".
This year among the many delicacies that will grace our table, we've been itching to make the perfect fall take on our plump feathered friend with a cider brined turkey. Every 'lil gobbler needs a little sweetness, whether it's cranberries or in our case apples.
While browsing the store we found a beautiful lookin' turkey breast so we're using that as our test bird. And while you're making this test run turkey, go ahead and make two...or three. You won't regret it.
Oh, and to gild the lily a wee bit we glazed the beautiful bird with a rich apple cider glaze, sure to make that skin crispy and delicious.
AUTUMN CIDER BRINED TURKEY BREAST
PREP TIME: Overnight to brine
COOK TIME: 90 minutes to 2 hours
RECOMMENDED PELLETS: Apple
SERVES: 6 to 8
INGREDIENTS
6 cups apple cider, divided use
4 cups ice water
2 cloves garlic, smashed
3 bay leaves
1 T allspice
1/3 cup brown sugar
1/3 cup kosher salt
1 turkey breast
Traeger Pork and Poultry Shake
1 stick (1/2 cup) plus two tablespoons unsalted butter, room temperature
PREPARATION
First make the brine. Simmer 4 cups apple cider, salt, allspice, garlic cloves, brown sugar and bay leaves in a large pot for 5 minutes, stirring often.
Cool completely. Add in the ice water. Place turkey in brine. Cover and refrigerate overnight.
Drain turkey and rinse.
Start Traeger on Smoke, lid open, until fire is established (about 5 minutes).
Take two tablespoons of the softened butter and smear it under the skin of the turkey breast.
Use your fingers to gently spread the butter around under the skin.
Lightly season the turkey breast with the Pork & Poultry Shake. Smoke the breast on the Traeger for 1 hour.
While the turkey is smoking get the cider glaze going. Boil the remaining 2 cups of apple cider in a saucepan until reduced to 1/4 cup, about 15 minutes. Whisk in butter. Cool completely.
Turn the heat up to 375 degrees F and cook for 30 minutes to 1 hour or until the internal temperature reaches 165 degrees F.
Brush the turkey with the cider glaze after the turkey has cooked for 20 minutes. If the breast starts to get too dark, cover it with foil.
Transfer turkey to a plate; tent with foil. Let stand 30 minutes and then slice up and serve that sweet deliciousness.
PRINTABLE RECIPE:
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