Step by Step, How to Cider Brine a Turkey

Any American who regularly celebrates Thanksgiving knows that the most reliable thing about a turkey is that it will dry out. (Why else would tradition dictate that we smother the bird with gravy?) Home cooks also know–partly thanks to Alton Brown–that the best way to keep a turkey from drying out is to brine it, i.e., soak it in a saltwater solution overnight, changing the structure of the bird’s protein to retain moisture and draw in flavor.

But that’s old news. There are only so many times we can brine a turkey with a little salt and sugar. We need more flavor. So what’s the next step to cure the common turkey?

In planning our November issue, we wanted our turkey recipes to be spectacular, amazing, off the book. So we set out to find the techniques that could take the bird to the next level, and this recipe is the result. It comes from chef Anita Lo, inspired by her travels and upbringing. “The ingredients, except the cider, are classic ‘red-cooking’ flavoring sused in Chinese cooking to braise and glaze meats like pork or duck,”says Lo.

Give it a shot, along with the rest of the Asian-inspired menu. With no offense to the standard brine (or that genius Alton), we think this will become your new standby.

Get the full recipe: Cider-Brined Turkey with Star Anise and Cinnamon