It's from the November 2011Bon Appetit turkey recipe and we tried it for our annual Christmas potluck last month. Click here for the original recipe (from Bon Appetit).
If I make this again, I will definitely consider an apple cider to apple juice swap. Besides about $4, what exactly is the difference?
Pasteurization. Apple cider is a perishable liquid that is not pasteurized or homogenized. Apple juices takes that apple cider, filters out all the solids, and then pasteurizes it. They say it affects the taste, and for drinking this is important. I'm just not convinced that using cider in brine makes it that much tastier.
The biggest issue was that there was no liquid to make any kind of meaningful sauce with. An apple/shoyu/anise sauce, even a light one would have been a great complement to the turkey.
I'll keep the Bon Appetit page bookmarked, but it won't be going into the Greenhouse just yet. I may try it again with a chicken, using apple juice and seeing if I can get any kind of sauce/gravy going.
Any other suggestions are most welcome!
Eat Well. Be Well.