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.

Stan Frankenthaler's 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
Instructions: In heavy bottom soup pot saute garlic ginger and spices in a little vegetable oil until very aromatic. Add salt, sugar, oranges and water and bring to a boil. Remove from heat, add cider and cool completely. Submerge turkey in cold brine and soak 48 hours. When ready to cook, heat oven to 400 F. Place turkey in roasting pan on a rack. Place in preheated oven. Lower heat to 325 F. Cook 2 1/2-3 hours to internal temperature of 160 degrees - 170 degrees.

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