FRESH HERB-BRINED TURKEY
Brining a turkey is all about adding moisture for a tender, juicy bird. We flavor our brine with parsley, rosemary and a touch of thyme. -Felicia Saathoff, Vashon, Washington
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- In a large stockpot, combine the first nine ingredients; bring to a boil. Cook and stir until sugar and salt are dissolved. Remove from heat. Add cold water to cool the brine to room temperature. , Place one oven roasting bag inside the other. Place turkey inside both bags; pour in cooled brine. Seal bags, pressing out as much air as possible; turn to coat turkey. Place in a shallow roasting pan. Refrigerate 18-24 hours, turning occasionally., Preheat oven to 350°. Remove turkey from brine; rinse and pat dry. Discard brine. Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. Rub oil over outside of turkey; sprinkle with pepper and, if desired, salt., Roast, uncovered, 2-1/2 to 3 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if turkey browns too quickly.), Remove turkey from oven; tent with foil. Let stand 20 minutes before carving.
Nutrition Facts : Calories 480 calories, Fat 23g fat (7g saturated fat), Cholesterol 215mg cholesterol, Sodium 258mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 63g protein.
FRESH HERB TURKEY BRINE
I saw this recipe when I was watching Tyler Florence on the tv network. I tried it last weekend and it was perfect. Will make any thanksgiving turkey moist and flavorful! Cooking time is for marinating time.
Provided by cervantesbrandi
Categories Whole Turkey
Time 12h15m
Yield 1 turkey
Number Of Ingredients 7
Steps:
- Mix all ingredients in a large 20 gallon stock pot or bucket and place turkey carefully in the brine. Allow to marinate for at least 12 hours or overnight.
- Bake, Broil, or Fry your turkey as normal and Enjoy!
- I rub my turkey with cajun seasoning after taking it out of the brine and then fry it. Wonderful flavor!
Nutrition Facts : Calories 870.7, Fat 0.4, SaturatedFat 0.1, Sodium 226700.8, Carbohydrate 221.7, Fiber 2, Sugar 200.2, Protein 4.1
DRY-BRINED TURKEY WITH CLASSIC HERB BUTTER
Provided by Food Network Kitchen
Time 3h
Number Of Ingredients 10
Steps:
- Unwrap the turkey and remove the neck and giblets (reserve for gravy). Rinse the turkey under cold water and pat dry. Combine 1/3 cup salt, the sugar and 1 teaspoon pepper in a bowl. Rub all over the turkey and inside the cavity. Put on a rimmed baking sheet and refrigerate, uncovered, at least 8 hours or overnight. Rinse well and pat dry. (A dry brine is a good choice if you're short on fridge space.)
- Mix the butter, parsley, sage, thyme, 1 teaspoon pepper, the paprika and cloves until combined. Reserve 4 tablespoons of the butter, then rub the rest under the turkey skin on the breasts and legs. Rub 2 tablespoons of the reserved butter on the skin; chill and save the rest for your gravy. Let the turkey stand 30 minutes at room temperature before roasting.
- Put the oven rack in the lowest position; preheat the oven to 350 degrees F. Put the turkey breast-side up on a rack in a large roasting pan, tucking the wing tips under. Tie the drumsticks together with twine. Roast until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 15 minutes per pound. Transfer to a cutting board and let rest 30 minutes before carving. Whisk the reserved 2 tablespoons flavored butter into your gravy just before serving, if desired.
TURKEY BRINE
This is a tasty brine for any poultry. It will make your bird very juicy, and gravy to die for!! This is enough brine for a 10 to 18 pound turkey.
Provided by SHERI GAILEY
Categories Side Dish Sauces and Condiments Recipes
Time 8h20m
Yield 15
Number Of Ingredients 7
Steps:
- In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
- When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
- Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.
- Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
- Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.
Nutrition Facts : Calories 2.8 calories, Carbohydrate 0.6 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 5640.3 mg, Sugar 0 g
BRINED, HERB GRILLED TURKEY
I heard about brining from a couple of friends who like to cook and thought I'd try it out. I did some research on the web and came across this brining solution from Emeril. I have always grilled my turkeys with great results.
Provided by big daddy cook
Categories Whole Turkey
Time P1DT3h
Yield 12-14 serving(s)
Number Of Ingredients 20
Steps:
- To make the brining solution, dissolve the salt and sugar in 3 gallons of cold water in a large clean, heavy-duty, food grade plastic storage bag. Add the oranges, lemons, thyme, and rosemary.
- Rinse the turkey inside and out under cold running water. Soak the turkey in the brine, covered and refrigerated for up to 24 hours.
- Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels inside and out.
- Place turkey, breast side up, in a large, foil roasting pan with a rack. Rub breast side with orange segments and rub on all sides with the butter, stuffing some underneath the skin.
- Season lightly inside and out with salt and pepper.
- Stuff the turkey with the onion, remaining orange, celery, carrot, bay leaves, thyme, rosemary, sage and parsley.
- Loosely tie the drumsticks together with kitchen string. Grill the turkey, uncovered, breast side down for 1 hour.
- Remove from the grill turn, and baste with 1/2 cup stock. Cover with foil and continue grilling with the breast side up until a meat thermometer registers 165 degrees F when inserted into the largest section of thigh about 3 to 3 1/2 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.
- Remove from the grill and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.
Nutrition Facts : Calories 1009, Fat 45.9, SaturatedFat 14.9, Cholesterol 353.9, Sodium 14522.5, Carbohydrate 41.2, Fiber 3.2, Sugar 35.9, Protein 103.2
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