Stan Frankenthaler chef/owner
of Salamander's and The Red Herring , Boston,
your turkey prior to roasting. My cider-citrus brine flavors the turkey
beautifully and results in a lovely, deep golden skin and tender meat.
You get a really, really nice color to the bird. And of course everyone
likes to have a golden skin. I usually make the stuffing on the side.
But for the cider-citrus brine I stuff the turkey with oranges, apples
and herbs when roasting it which gives the turkey a really nice perfume
and nice sense of fruit. We always invite the Brazilians and Haitians
who work at the restaurant for dinner. That's what Thanksgiving is all
Stan Frankenthaler's Cider-Citrus Brine
Notes: A 14 pound turkey feeds 8 easily. I brine the turkey in
the refrigerator two days in advance.
garlic, sliced in half
pound ginger, sliced
In heavy bottom soup pot saute garlic ginger and spices in a little vegetable
oil until very aromatic. Add salt, sugar, oranges and water and bring
to a boil. Remove from heat, add cider and cool completely. Submerge turkey
in cold brine and soak 48 hours. When ready to cook, heat oven to 400
F. Place turkey in roasting pan on a rack. Place in preheated oven. Lower
heat to 325 F. Cook 2 1/2-3 hours to internal temperature of 160 degrees
- 170 degrees.