Stan Frankenthaler
Chef/Owner of Salamander's and The Red Herring , Boston, MA
Try brining 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 about.
Cider-Citrus
Brine
Notes: A 14 pound turkey feeds 8 easily. I brine the turkey
in the refrigerator two days in advance.
4 heads garlic,
sliced in half
1/4 pound ginger, sliced
2 tablespoons black peppercorns
4 tablespoons coriander seed
2 tablespoons star anise
1 cup kosher salt
1 cup sugar
6 oranges
1 gallon water
1 gallon cider
