Spicy Brined Turkey

Ingredients and Weight:

• 1 (12-14 pound) whole turkey
• 1 gallon apple cider
• 1 cup salt
• 1/2 cup brown sugar
• 1/4 cup cayenne pepper
• 1/4 cup paprika
• 1/4 cup ground cumin
• 2 tablespoons dried oregano
• 2 tablespoons dried thyme
• 1 teaspoon black peppercorns
• 10 cups chicken stock
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1/4 cup chopped fresh cilantro

Preparation Time:

45 minutes

Cooking Time:

3-4 hours

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. In a large pot or bucket, combine the apple cider, salt, brown sugar, cayenne pepper, paprika, cumin, oregano, thyme, and black peppercorns. Stir until the salt and sugar dissolve.
2. Submerge the turkey in the brine solution. Cover and refrigerate for 12-24 hours.
3. Remove the turkey from the brine and pat dry with paper towels.
4. Roast the turkey in a preheated oven at 450°F (230°C) for 30 minutes.
5. Reduce the oven temperature to 350°F (175°C) and continue roasting for 2-3 hours, or until the internal temperature reaches 165°F (74°C).
6. Remove the turkey from the oven and let rest for 30 minutes before carving.
7. While the turkey rests, make the gravy. In a small saucepan, combine the chicken stock, cornstarch, and water. Bring to a boil and cook until thickened. Stir in the chopped cilantro.

Nutritional Information:

• Calories: 320 per serving
• Fat: 16 grams
• Protein: 35 grams
• Carbohydrates: 12 grams

Dish Characteristics:

• Moist and flavorful turkey with a spicy kick
• Rich and savory gravy
• Easy to prepare and perfect for a crowd

User Comments:

• "This turkey was absolutely delicious! The brine gave it so much flavor and the gravy was perfect."
• "I'm not a huge fan of spicy food, but this turkey was just the right amount of heat."
• "This is the best turkey I've ever had. It was so moist and juicy."
• "I will definitely be making this turkey again for Thanksgiving."
• "This dish was a hit with my guests. Everyone loved it!"

Special Precautions and Tips:

• Make sure the turkey is completely submerged in the brine solution.
• If you don't have a large enough pot or bucket to brine the turkey, you can use a large plastic bag.
• Remove the turkey from the brine at least 1 hour before roasting to bring it to room temperature.
• Basting the turkey with the pan juices during roasting will help keep it moist.
• Let the turkey rest before carving to allow the juices to redistribute.