Pineapple-Cider Hot Brined Roast Turkey

- Total time
- 200 minutes
- Preparation time
- 30 minutes
- Calories
- 245
- Portions
- 24
Directions
1. Purée pineapple in a blender on high until almost smooth.
2. Heat 8 cups cider, 1/2 cup salt, rosemary and pineapple purée to a boil in a large saucepot over high heat; remove from heat. Add remaining 8 cups cider and 12 cups cold water; cool completely. Makes about 30 cups brine.
3. Remove neck, giblets and liver from turkey. Place turkey in a 4-gallon saucepot or bucket; add brine and place a heavy plate or bricks on top of turkey to completely submerge. Refrigerate turkey at least 12 or up to 24 hours.
4. Line a large roasting pan with foil; preheat oven to 400°F. In a small bowl, stir sage, thyme, oil, pepper, poultry seasoning and remaining 2 teaspoons salt. Remove turkey from brine; discard brine. Rinse turkey under cool running water; place in prepared pan and pat dry with paper towel. Rub outside of turkey with sage mixture; place garlic and onion inside cavity. Tuck wing tips under turkey to hold in place; roast 35 minutes or until outside is browned.
5. Reduce oven temperature to 300°F. Roast turkey 2 hours 15 minutes or until thermometer inserted into thickest part of thigh reads165°F, rotating turkey halfway through roasting. Tent turkey with foil during last hour of roasting if turkey is browning too quickly. Transfer turkey to cutting board; let stand 20 minutes before carving.
Ingredients
- 4 cups chopped DOLE® Pineapple
- 1 gallon apple cider (16 cups)
- ½ cup plus 2 teaspoons kosher salt
- 2 tablespoons rosemary
- 1 fresh or frozen turkey, thawed if necessary (about 12 to 14 pounds)
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 1 tablespoon olive oil
- 2 teaspoons fresh ground black pepper
- 2 teaspoons poultry seasoning
- 6 garlic cloves, peeled
- 1 DOLE® Yellow Onion, quartered
Nutritional Facts
24 Serving Per Container | |
Serving Size | 5oz Turkey |
Calories | 245 |
Entries | Daily value in %* |
---|---|
Total Fat (10 g) | 12% |
Saturated Fat (3 g) | 13% |
Polyunsaturated (3 g) | |
Monounsaturated (4 g) | |
Cholesterol (131 mg) | 44% |
Sodium (375 mg) | 16% |
Total Carbohydrate (3 g) | 1% |
Total Sugars (2 g) | |
Protein (34 g) | 69% |
Calcium | 2% |
Iron | 8% |
Magnesium | 10% |
Manganese | 4% |
Phosphorus | 20% |
Potassium (318 mg) | 7% |
Thiamin | 6% |
Vitamin A | 2% |
Vitamin B6 | 45% |
Vitamin C | 2% |
Vitamin D | 2% |