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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Ryan Wood
  • 2 TBS ground ginger
  • 1 TBS ground mustard
  • 8 allspice berries
  • 2 cups salt
  • 1/8 black pepper
  • 1 cup brown sugar
  • water
  • 2 gallons apple juice
  • Large apple, chopped
  • Small onion, chopped
  • 3 cinnamon sticks, broken in half
  • 12 ounces of water
  • 6 oz. vegetable oil
  • 6 oz. honey
Plan to have the brine prepared and ready to use two days before cooking the turkey.
To one gallon of water, add the ginger, mustard, allspice berries, salt, pepper and brown sugar. Bring to a boil, stirring to dissolve solids.
Remove from heat. Cool to room temperature and then refrigerate until thoroughly chilled.
In a five-gallon bucket or cooler, combine the brine with one gallon of ice water and two gallons of apple juice. Put the cleaned turkey in the liquid. Cover and refrigerate or set in a cold area (like a basement) for 48 hours.
Approximately one hour before roasting, remove the turkey and discard the brine. Rinse turkey thoroughly. Pat dry and place in refrigerator to dry.
Heat oven to 475 degrees.
Put the apple, onion and cinnamon sticks into 12 ounces of water in a microwave-safe bowl and microwave on high for five minutes.
Place turkey on roasting rack inside roasting pan.
Combine six ounces each of vegetable oil and honey. Slather and rub generously over the outside of the entire turkey.
Pour the hot apple mixture into the cavity of turkey.
Roast turkey at 475 degrees for 30 minutes.
Cover turkey and reduce heat to 350 degrees. Continue roasting turkey for about three hours or until heat thermometer inserted into the breast of the turkey reaches 161 degrees.
Let the turkey rest for about 20 minutes before carving.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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