To Brine or Not to Brine?

 That is the question this Thanksgiving season.

 

(photo of maple-brined turkey from the Food Network)

Pioneer Woman had blogged about brined turkey last year, 

and I considered it until it became evident that I 

wouldn't have to attempt a turkey.

I had decided about a month ago to give it 

a try so I have been researching recipes.

There are only a gazillion different brine recipes and every other show on the Food Network is brined turkey.  I have found recipes for Spanish Rub brine, bay and lemon, honey, maple, herb-crusted, and beer brines.  

We have decided to give Anne Burrell's recipe a try.  

 

She has the show "Secrets of a Restaraunt Chef" 

and I secretly think she is  Guy Fieri's twin. 

At any rate we are going to do her Brined Herb-Crusted 

Turkey with Apple Cider Gravy.

Brine:

• 7 quarts water
• 1 quart apple cider
• 3/4 cup kosher salt
• 1/3 cup granulated sugar
• 1 large onion, diced
• 1 large or 2 small carrots, diced
• 3 ribs celery, diced
• 1 head garlic, cut in 1/2 equatorially
• 1/2 bunch fresh rosemary
• 1/2 bunch fresh sage
• 6 bay leaves
• 1 12 to 14 pound turkey

Herb Crust:

• 1 bunch fresh rosemary, leaves finely chopped
• 1 bunch fresh sage, leaves finely chopped
• 3 sticks butter, room temperature
• Kosher salt

Gravy:

• 1 large onion, cut into 1/2 inch dice
• 1 large or 2 small carrots, peeled and cut into 1/2 inch dice
• 2 ribs celery, cut into 1/2 inch dice
• 4 cloves garlic, smashed
• 2 Granny Smith apples, cut into 1/2 inch dice
• 5 bay leaves
• 1 cinnamon stick
• 1 bunch thyme
• Kosher salt
• 1 quart chicken stock, divided
• 2 cups apple cider, divided
• 1/2 to 3/4 cup all-purpose flour

Of course, Thanksgiving is still 11 days away so I may change my mind ...

once, or twice or six times!

Anybody out there have any experience with brining a turkey?