HERB-BRINED TURKEY
For an impressive main course, look here. The moist, flavorful bird will have guests counting the minutes until carving time. - Scott Rugh, Portland, Oregon
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 14 servings.
Number Of Ingredients 19
Steps:
- In a stockpot, combine the salt, brown sugar, sage, thyme, rosemary and 2 quarts water. Bring to a boil. Cook and stir until salt and sugar are dissolved. Remove from the heat. Add the cold water to cool the brine to room temperature., Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan. Refrigerate for 12-24 hours, turning occasionally., Drain and discard brine; rinse turkey and pat dry. Tie drumsticks together. Place the remaining ingredients in a food processor; cover and process until smooth. With fingers, carefully loosen skin from turkey breast; rub half of the butter mixture under skin. Secure skin to underside of breast with toothpicks. Rub remaining butter mixture over skin., Place turkey, breast side up, on a rack in a roasting pan. Bake at 450° for 30 minutes. Reduce heat to 325°; bake 3-1/4 to 3-3/4 hours longer or until thermometer reads 180°, basting twice during the last 30 minutes of cooking. Cover loosely with foil if turkey browns too quickly., Remove turkey to a serving platter; cover and let stand for 20 minutes before carving.
Nutrition Facts : Calories 834 calories, Fat 58g fat (25g saturated fat), Cholesterol 314mg cholesterol, Sodium 658mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 73g protein.
BRINED, HERB ROASTED TURKEY
Provided by Food Network
Categories main-dish
Time P1DT3h40m
Yield 6 to 8 servings
Number Of Ingredients 32
Steps:
- For the Brine:
- To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a nonreactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, food grade plastic storage bag). Add the oranges, lemons, thyme, and rosemary. Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.
- Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water.
- Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
- Preheat the oven to 325 degrees F.
- Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels both inside and out. Place turkey, breast side up, in a large, heavy roasting pan. 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. Roast the turkey, uncovered, breast side down for 1 hour.
- Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.
- Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.
- For the turkey broth:
- Heat the oil in a large heavy saucepan over medium-high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking. Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside.
- For the pan gravy:
- Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat.
- Place the roasting pan on 2 stovetop burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup. In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes.
- Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve.
- Slice and serve guests with desired sides.
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.
GRILLED BRINED TURKEY
Steps:
- Bring 2 gallons of water to boil in a large stockpot. Stir in salt and sugar until completely dissolved. Remove from the heat and add the diced carrots, onion, celery, leeks, spices and fresh herbs. Place the stockpot in refrigerator until cold.
- Remove the giblets from the turkey. Add the turkey to the stockpot and place a plate on top to weigh the turkey down to insure full immersion. Refrigerate the whole turkey for 72 hours. Remove from brine and place the turkey in a large, disposable, aluminum-roasting pan. Allow the turkey to come to room temperature.
- Meanwhile, start the grill. When the coals are white hot, bank them up high along the perimeter of the grill so they form a circle. Place the roasting pan on the grill rack and cover with the lid. Control the temperature of the grill by opening and closing the vents. If the grill is too hot, close the vents slightly, but not all of the way. If the grill is too cold, open the vents. While the turkey is cooking, baste frequently with olive oil or butter and pan juices. It may be necessary to add more coals during the cooking process. If so, fire the coals in a cone separately and add them when they are hot.
- It's important to know that brined turkeys cook more rapidly than un-brined turkeys. So you should check the internal temperature of the turkey after 1 1/2 hours grilling time. Remove the turkey from the grill when the deepest part of the thigh reaches 160 F. Let the turkey rest for 20 minutes before carving.
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.
UNBELIEVABLE AGAVE-BRINED HERB TURKEY
I finally jumped on the brining bandwagon and, boy, am I glad I did! I ended up with the moistest and most flavorful turkey yet. I'm sure I could continue to tweak this but, what's the point, I don't want to mess with success! The leftovers on this turkey were just as moist and delicious as when it was first cooked. You can't beat that!
Provided by JackieOhNo
Categories Whole Turkey
Time 15h
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- To make brine, combine all ingredients in a large pot and stir until the salt and sugar have completely dissolved. Line a large bucket or pot with a food-safe plastic bag, and add turkey to the bag. Pour brine over turkey, making sure it is totally immersed in brine and seal bag tightly with a knot. Place turkey in bag in bucket or pot and keep in a cool place (or refrigerate) for 6 to 12 hours, turning occasionally to evenly brine bird. (I do this right before I go to bed the night before and keep it in the garage.).
- On the day of serving, preheat oven to 350 degrees. Remove turkey from brine, rinse and pat dray. (You can discard the bag and the brine.) Squeeze lemon halves all over turkey, top and bottom, as well as in the cavity. Add apple, onion, lemon halves, and herbs to the cavity. Gently loosen skin from breast and rub breast generously with butter, as well as outside of turkey. Season with salt and pepper, then truss turkey, pinning back wings.
- Using a large deep roasting pan with a rack, spray rack generously with non-stick cooking spray. Place turkey on rack breast-side down and loosely cover with foil. Add about 2 cups of chicken stock to the bottom of the roasting pan and cook for 1-1/2 hours, basting often.
- After 1-1/2 hours, remove foil and flip turkey over so it is now breast-side up. Continue cooking for another hour, basting often. After 1 hour, remove turkey and cut drumsticks loose so that when they are done, they will move loosely in their sockets. Cook for about another 1/2 hour, checking temperature for doneness (180 degrees for thigh and 170 degrees for breast). When turkey is done, remove from oven and cover with foil. Let stand for 1 hour (very important). Reserve drippings for your gravy, if desired.
- While turkey is standing, heat remaining broth and keep warm on low heat. After 1 hour, you may carve the turkey and arrange in a large roasting or baking pan. Pour a little chicken broth over all, cover pan with foil, and keep warm in a 250 degree oven until ready to serve. While the turkey is keeping warm, you can finish off your side dishes, etc. When ready to serve, arrange carved turkey on platter.
Nutrition Facts : Calories 645.3, Fat 31.5, SaturatedFat 10.2, Cholesterol 238.3, Sodium 19239.2, Carbohydrate 16.2, Fiber 1.1, Sugar 12.1, Protein 70.2
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HERB-BRINED TURKEY - SOUTHERN LIVING
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Total Time 11 hrs 5 mins
- Stir together hot water, kosher salt, and packed light brown sugar in a large stockpot or plastic container until dissolved. Stir in quartered large yellow onion; halved garlic head; halved lemons; bay leaves; fresh sage and rosemary, torn; thyme sprigs; and black peppercorns. Add thawed whole turkey (giblets and neck removed and reserved for Homemade Turkey Stock) to brine mixture. Add enough cool water to cover by 2 inches. Cover and chill at least 8 hours or up to 24 hours
- Preheat oven to 450˚F with rack in lower third of oven. Place a roasting rack in a large roasting pan lined with aluminum foil. Drain brined mixture, discarding brining liquid. Place brined vegetable mixture in cavity of turkey. Pat turkey dry with paper towels. Tie ends of legs together with kitchen twine, and tuck wing tips under. Place turkey on rack in prepared pan, breast side up, and brush with olive oil.
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