Apple stuffed roast turkey with cider

Name: Apple stuffed roast turkey with cider
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 to 8
Cuisine: Québécoise
Ingredients: 1 turkey, about 11 lb (5 kg), thawed; 2 cups (500 ml) Nantes carrots, cut into large pieces; 3 celery stalks, cut into large pieces; 1 large yellow onion, cut into large pieces; 7 sprigs fresh thyme; 4 large garlic cloves; 3 bay leaves; 2 cups (500 ml) white wine; 1 cup (250 ml) salt; 1/4 cup (60 ml) brown sugar; 2 tablespoons (30 ml) peppercorns; About 20 cups (5 L) water; 3 Macintosh apples, cut into large chunks; 1 large red onion, cut into large pieces; 10 sprigs fresh thyme; 5 garlic cloves, roughly chopped; Olive oil; Herbes de Provence; 4 cups (1 L) hard cider

Preparation 30 min
Refrigeration 12 h to 24 h
Cooking 3 h
Servings 6 to 8
Freezing Absolutely

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Brine

1 turkey, about 11 lb (5 kg), thawed
2 cups (500 ml) Nantes carrots, cut into large pieces
3 celery stalks, cut into large pieces
1 large yellow onion, cut into large pieces
7 sprigs fresh thyme
4 large garlic cloves
3 bay leaves
2 cups (500 ml) white wine
1 cup (250 ml) salt
1/4 cup (60 ml) brown sugar
2 tablespoons (30 ml) peppercorns
About 20 cups (5 L) water

Stuffing

3 Macintosh apples, cut into large chunks
1 large red onion, cut into large pieces
10 sprigs fresh thyme
5 garlic cloves, roughly chopped

The rest

Olive oil
Herbes de Provence
4 cups (1 L) hard cider

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Preparation

In a large pot, about 15 L (4 gallons), add the turkey followed by the rest of the brine ingredients. Add enough water to cover the turkey by at least 3 to 4 inches (8 to 10 cm). Stir, cover and refrigerate for 12 to 24 hours (the longer, the saltier). Remove the turkey from the brine and drain.
Preheat the oven to 400°F (200°C). Line the bottom of a large roasting pan with aluminum foil and set the rack on top.
In a large skillet over medium heat, sauté the stuffing ingredients with a drizzle of olive oil, salt and pepper for 5 to 6 minutes.
Fill the cavity of the turkey with as much stuffing as possible and tie the legs together. Place the turkey on the rack in the roasting pan.
Drizzle the turkey with a thin stream of olive oil and rub to coat. Season with salt and pepper, then sprinkle generously with herbes de Provence. Place in the oven and roast for 30 minutes.
Reduce the oven to 350°F (180°C) and continue roasting for 2 to 3 hours, or until the internal temperature reaches 165°F (74°C) in the breast and 180°F (82°C) in the thigh. Baste with cider every 20 minutes.
Let the turkey rest for 10 to 15 minutes before carving. Serve with the stuffing.