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Cody Road Bourbon Apple Brined Turkey

Prep Time20 minsCategory
Spirit
 Cody Road Bourbon
Ingredients
Turkey Brine:
 8 cups good-quality apple cider
 2 cups Cody Road Bourbon
  cup brown sugar
 ¼ cup kosher salt
 2 tsp peppercorn
 5 cloves garlic, crushed
 3 bay leaves
 2 oranges, sliced
 2 large shallots or medium onions, quartered
 A handful fresh parsley leaves
 A handful fresh sage leaves
 A handful fresh thyme sprigs
 6 bone-in skin-on turkey leg/thigh quarters
 2 bone-in skin-on turkey breasts
 Olive oil, for drizzling
 Freshly ground black pepper
Glaze:
 1 cup good-quality apple cider
 ½ cup Cody Road Bourbon
 ¼ cup turkey stock
  cup real maple syrup
 6 tbsp butter
 10 whole black peppercorns
 A couple strips orange rind
Directions
For the turkey brine:
1

Heat the apple cider, Cody Road Bourbon, brown sugar, salt, peppercorns, garlic, bay leaves, oranges, shallots, parsley, sage and thyme in a saucepot to dissolve the sugar and salt.
Then let the mixture cool completely.

2

Divide the turkey pieces between two 2 1/2-gallon re-sealable plastic bags or containers big enough to hold them.
Add equal parts of the brine to the two bags.
Let rest for several hours in the fridge, preferably overnight.

3

Preheat the oven to 325 degrees F.

4

Remove the turkey from the brine and pat dry.
Rub the skin with oil and sprinkle with pepper.

5

Set the turkey on a metal rack placed over a rimmed baking sheet and cook about 15 minutes per pound, or until an instant-read thermometer inserted into the thickest part registers about 160 degrees F.
The temperature will go up 5 to 10 degrees as it rests.

For the glaze:
6

Place a small sauce pot over medium-high heat.

7

Add the apple cider,Bourbon, turkey stock, maple syrup, butter, peppercorns and orange rind

8

Bring the mixture to a light simmer and reduce by half.

9

Baste the turkey every now and then during the last half of the cooking time.

Ingredients

Spirit
 Cody Road Bourbon
Ingredients
Turkey Brine:
 8 cups good-quality apple cider
 2 cups Cody Road Bourbon
  cup brown sugar
 ¼ cup kosher salt
 2 tsp peppercorn
 5 cloves garlic, crushed
 3 bay leaves
 2 oranges, sliced
 2 large shallots or medium onions, quartered
 A handful fresh parsley leaves
 A handful fresh sage leaves
 A handful fresh thyme sprigs
 6 bone-in skin-on turkey leg/thigh quarters
 2 bone-in skin-on turkey breasts
 Olive oil, for drizzling
 Freshly ground black pepper
Glaze:
 1 cup good-quality apple cider
 ½ cup Cody Road Bourbon
 ¼ cup turkey stock
  cup real maple syrup
 6 tbsp butter
 10 whole black peppercorns
 A couple strips orange rind

Directions

Directions
For the turkey brine:
1

Heat the apple cider, Cody Road Bourbon, brown sugar, salt, peppercorns, garlic, bay leaves, oranges, shallots, parsley, sage and thyme in a saucepot to dissolve the sugar and salt.
Then let the mixture cool completely.

2

Divide the turkey pieces between two 2 1/2-gallon re-sealable plastic bags or containers big enough to hold them.
Add equal parts of the brine to the two bags.
Let rest for several hours in the fridge, preferably overnight.

3

Preheat the oven to 325 degrees F.

4

Remove the turkey from the brine and pat dry.
Rub the skin with oil and sprinkle with pepper.

5

Set the turkey on a metal rack placed over a rimmed baking sheet and cook about 15 minutes per pound, or until an instant-read thermometer inserted into the thickest part registers about 160 degrees F.
The temperature will go up 5 to 10 degrees as it rests.

For the glaze:
6

Place a small sauce pot over medium-high heat.

7

Add the apple cider,Bourbon, turkey stock, maple syrup, butter, peppercorns and orange rind

8

Bring the mixture to a light simmer and reduce by half.

9

Baste the turkey every now and then during the last half of the cooking time.

Cody Road Bourbon Apple Brined Turkey
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Mississippi River Distilling Company

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