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.

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

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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°F - 170°F.

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