8 cups apple cider
2⁄3 cup kosher salt
2 tbsp. black peppercorns, coarsely crushed
1 tbsp. whole allspice, coarsely crushed
2 blood oranges, quartered, reserve 1 for stuffing turkey cavity
3 cinnamon sticks, broken in half, reserve half for stuffing turkey cavity
12 whole cloves, reserve six for stuffing turkey cavity
6 cloves of garlic, reserve half for stuffing turkey cavity
1 bundle of thyme sprigs, reserve half for stuffing turkey cavity, and a few springs to season outside of turkey
3-4 bay leaves, reserve half for stuffing turkey cavity 3 tbsp. olive oil
Salt and pepper to taste (for seasoning outside of turkey)
1 additional cup of cider + 1 cup of chicken broth for bottom of roasting pan
Thanksgiving. I know what you’re thinking, ‘That’s an American tradition! You’re a traditional, British butchers!’ And we know. We hear you. But we are just as passionate about being British and holding British values as we are about having an excuse to have a good old-fashioned roast…and Thanksgiving is the roast of all roasts (except arguably and most definitely Christmas). If there’s one tradition we are going to pinch from our cousins overseas, then let it be Thanksgiving. They can keep their 4th of July celebrations and extreme Halloween decorations, but we will celebrate anything that involves delicious roast turkey and minted potatoes goddammit (and just the food by the way, not those pesky pilgrims).
So this Thanksgiving Parson’s Nose has paired up with American Chef Chris Hill, who has kindly decided to share his authentic, All-American recipe for a perfect Thanksgiving get-together... 'Apple Cider Briner Turkey.'
Brine Turkey over night, rotating at least once or twice to ensure the bird gets saturated.
1. In a large pot, combine ingredients except for what is noted to be reserved for stuffing, and bring to a boil.
2. Remove from the heat, and allow the pot to cool.
3. Grab your turkey, discard of the brining solution and pat the turkey dry. Stuff the cavity with orange quarters, cinnamon sticks, cloves, garlic, thyme and bay leaves.
4. Coat your turkey liberally with olive oil, salt, pepper and (more) thyme leaves.
5. Preheat your oven to 500 degrees, and insert the turkey, breast side down. Cook for 30 minutes and then lower temperature to 350 for the remainder of the cooking time.
6. Insert a Meat Thermometer into the inner most part of the thigh. For last hour of cooking time rotate the turkey, breast side up, basting every 15 minutes with juices from pan.
7. Allow to rest 15 to 20 minutes before carving so the juices can redistribute inside the turkey .
8. ...Enjoy the fruits of your labour.
And there you have it. Authentic, American Thanksgiving food from an American himself.
Try this recipe out, take a snap and tag us in your posts, @parsonsnosebutchers!