Apple Brine Bourbon Glazed Turkey

  Hello!!!!! Sorry I haven't posted anything in a while been super busy. Now that I have some free time on my hands, summer will be soon coming to an end. That means THE HOLIDAYS ARE COMING!!!!!!! Fall is my favorite time of the year. I will be starting a series of recipes called My Holiday Recipes.  It will have some of my favorite recipes and some new one that you can try share pin whatever you want. I love to cook and share recipes.  I would also like to hear from you on recipes I post so please send so feed back.

My First Recipe 

Apple Brine Bourbon Glazed Turkey

INGREDIENTS

6-8 cups apple juice, 

2 cups dark brown sugar 

1 1/2 cup granulated sugar

1 1/2 cup salt

6 cloves garlic, peeled and smashed

5 teaspoons Worcestershire sauce

5 teaspoons freshly ground pepper

4 fresh or dried bay leaves

1 turkey (ours was 18 pounds)

1 cup bourbon(spiced rum or cognac is good as well)

1 cup Apple Butter or Apricot Jelly

1 cup apple cider vinegar

4 1/2  tablespoons paprika

4 1/2 tablespoons allspice 

2 1/2 tablespoons chili powder

1 tablespoon garlic powder

1 tablespoon onion powder

1 stick of butter, at room temperature

DIRECTIONS

1.In a large pot, combine 10 cups water with 1 cup brown sugar, the granulated sugar, salt, garlic, Worcestershire sauce, 4 tablespoons of paprika allspice and 2 tablespoons chili powder pepper and bay leaves. Bring to a simmer and stir, then remove from the heat and let cool. Then add apple juice.

2.Place the turkey in the brine (breast side down). In a large enough containter with a lid to hold the turkey and liquid. (make sure the turkey is covered in the brine if need to just and more water). Refrigerate 1 pound per hour (example:18x1hr =18hrs) I use one the those big coolers with the wheels and used ice packs just make sure the cooler is thoroughly clean and sanitized.

3.In a container with a tight-fitting lid, combine the bourbon ,apple butter vinegar and 1/2 cup brown sugar. whisk vigorously to blend; set aside.

4.Preheat the oven to 450°F.

5.In a bowl, combine the remaining 1/2 cup brown sugar with the remaining chili powder paprika, allspice garlic powder, onion powder and butter to form a paste.

6 Remove turkey from brine and discard the brine dry the turkey with a paper towel and rub the paste all over the turkey.

7.Roast the turkey for about 20 minutes, then reduce the heat to 350°F and continue roasting, brushing with some of the glaze every 20 minutes, for about 1 hour, 15 minutes longer. An instant-read thermometer inserted in the thigh should register 160 degrees F. Remove the turkey from the oven, brush with the remaining glaze, loosely tent and let rest 15 minutes before slicing.