How to make cider brined turkey


Learn how to make a delicious turkey dinner! Chef Billy Parisi shares his easy recipes for brined turkey, pan gravy and green bean casserole.

How to make cider brined turkey


1/2 gallon of apple cider
1/2 cup of apple cider vinegar
3/4 cups of sugar
3/4 cups of Kosher salt
1 tablespoon of whole allspice berries
1 tablespoon of assorted peppercorns
1 bunch of fresh thyme
4 cloves of garlic
3 bay leaves
1 chopped sweet onion
4 cups of ice
4 to 5 pound whole bone in turkey breast
3 roughly chopped carrots
2 roughly chopped yellow onions
3 stalks of roughly chopped celery
1 bunch of fresh sage
1 bunch of fresh parsley
4 cups of chicken stock
1 tablespoon of unsalted butter
Kosher salt and fresh cracked pepper to taste


rendered turkey drippings
1/4 cup of blonde roux (equal weights of butter and flour cooked together)
1 tablespoon of julienne fresh sage
1 tablespoon of minced fresh thyme
Kosher salt and fresh cracked pepper to taste

Green Bean Casserole:

6 strips of diced bacon
2 cups of sliced baby portobello mushrooms
1 pound of trimmed green beans
1 cup of pearl onions, peelings removed
2 cups of heavy cream
1 1/2 cups of panko bread crumbs
Kosher salt and fresh cracked pepper to taste

Serves 4 to 6


Brine: In a large pot boil together first 10 ingredients. Once combined, completely
cool. Wash the turkey thoroughly and place in a large plastic bag or brining bag and pour
in the chilled brine and ice. Seal tight and place the brined turkey in the refrigerator for
12 to 24 hours. After the brining period is over, remove the turkey from the brine, rinse
well and pat completely dry. Once dry, rub the turkey with butter and lightly season
with salt and pepper on all sides and place the turkey breast side down on a rack in a pan
surrounded with roughly chopped carrots, celery, onions, herbs and chicken stock. Place
the pan in the oven on 375° for 1 1/2 hours. After that time period, flip the turkey over
so it is breast side up and continue cooking for 1 to 1 1/2 hours or until golden brown and
cooked through.

Gravy: Once the turkey is cooked, remove it from the pan and strain the pan drippings
into a medium sized pot and bring to a boil. Once boiling, add in the roux until it
becomes thick and finish with herbs, salt and pepper and keep warm.

Casserole: In a cast iron skillet on high heat, add in bacon and cook until crispy. Once
cooked, remove the bacon and add in the mushrooms and onions and caramelize. Once
brown, add in green beans and saute for 4 to 6 minutes. Deglaze with cream and cook
until it thickens. Add back in the bacon, season with salt and
pepper and top off with panko bread crumbs. Place the skillet in the oven and cook for
15 to 20 minutes on 375°.

To Plate: Carve or leave the turkey whole and serve along side the green bean
casserole and turkey pan gravy.

meet theexpert
  • Billy Parisi

    Billy Parisi Chef & Host Billy Parisi is a graduate of the Scottsdale Culinary Institute. He currently serves as the culinary spokesperson for Lowes Foods and Heinen’s Grocery Stores, as well as the in-house chef and culinary face of Sears Holdings Corporations. more about this expert »

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