Goody Apple Nectar Brined Turkey Legs

  • No. Of Serving 8
  • Lunch/Dinner
  • 0

Goody Apple Nectar Brined Turkey Legs is a recipe dipped in autumn flavors. The turkey leg is moist, juicy, and infused with flavor. It is marinated in special brine using Goody Professional Apple Nectar giving this recipe a distinctive taste to it and sensational aroma. For best results, use Goody Apple Nectar.

This moisty, amber-colored turkey is rich with herbal flavors. It’s marinated in Goody Apple Nectar giving it a sweet taste and a tender feel when cooked. Bring the taste of the American autumn to your kitchen.

Goody Apple Nectar Brined Turkey Legs
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Brine:

  • Goody apple nectar 1.8 L 1.8 L
  • kosher salt 85 g 85 g
  • sugar 85 g 85 g
  • black peppercorns, coarsely crushed 20 g 20 g
  • whole allspice, coarsely crushed 5 g 5 g
  • (1/8-inch-thick) slices peeled fresh ginger 45 g 45 g
  • whole cloves 1 g 1 g
  • bay leaves 1 g 1 g
  • fresh or frozen turkey legs, thawed 5.5 KG 5.5 KG
  • oranges, quartered 200 g 200 g
  • ice cubes 900 g 900 g
  • Sparkling Apple Nectar
    Sparkling Apple Nectar
    12x1L
    165 SAR
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Remaining ingredients:

  • garlic cloves 50 g 50 g
  • sage leaves 0.1 g 0.1 g
  • thyme sprigs 5 g 5 g
  • parsley sprigs 5 g 5 g
  • onion, quartered 90 g 90 g
  • water 414 ml 414 ml
  • Goody Chicken stock powder 15 g 15 g
  • unsalted butter, melted and divided 40 g 40 g
  • freshly ground black pepper, divided 0.5 g 0.5 g
  • salt, divided 0.5 g 0.5 g
Ready for cooking? Follow the below instructions in the order specified. These instructions are well crafted by our own chefs in order to make the cooking process enjoyable and satisfying. So let’s get started but before that don’t forget to keep all ingredients handy as listed.
  • To prepare brine, combine Goody apple nectar and 7 next ingredients in a large saucepan; bring to a boil. Cook 5 minutes or until sugar and salt dissolve. Cool completely.
  • Rinse turkey with cold water; pat dry. Trim excess fat. Stuff body cavity with orange quarters. Place a turkey-sized oven bag inside a second bag to form a double thickness. Place bags in a large stockpot. Place turkey inside inner bag. Add cider mixture and ice. Secure bags with several twist ties. Refrigerate for 12 to 24 hours, turning occasionally.
  • Preheat oven to 500º.
  • Remove the turkey from the bags, and discard brine, orange quarters, and bags. Rinse turkey with cold water; pat dry. Place garlic, sage, thyme, parsley, onion, and broth in the bottom of a roasting pan. Place roasting rack in pan. Arrange turkey on roasting rack. Brush turkey back with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake at 500º for 30 minutes.
  • Reduce oven temperature to 350º.
  • Remove turkey from oven. Brush turkey legs with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake at 350º for 40 minuts or until a thermometer inserted into meaty part of thigh registers 170º (make sure not to touch bone). (Shield the turkey with foil if it browns too quickly.) Remove turkey from oven; let it cool for 20 minutes. Discard skin before serving; serve with gravy.

Special Notes:

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