ULTIMATE TURKEY BRINE
Simple overnight brine that will make any turkey moist and tasty. You can use this recipe for turkeys in the 15 to 20-pound range. Brining works best for fresh turkeys; you should definitely not brine any turkey that is already injected with a 'solution.'
Provided by Eric
Categories Side Dish Sauces and Condiments Recipes
Time 2h25m
Yield 30
Number Of Ingredients 8
Steps:
- Bring water to a boil in a large stockpot. Stir salt and sugar into the water until dissolved; bring water again to a boil. Add cloves, bay leaves, peppercorns, rosemary, and thyme to the water, reduce heat to medium-low, and cook mixture at a simmer for about 20 minutes.
- Refrigerate brine until completely cooled.
Nutrition Facts : Calories 44.1 calories, Carbohydrate 11.3 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 6080.8 mg, Sugar 10.7 g
BRINING A YOUNG TURKEY
This is one of my favorites. Posting this in lieu of posting in the Brining Class of 8/12/2006 Bon Appetit
Provided by Angela Marie
Categories Whole Chicken
Time 2h50m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Combine all brine ingredients, except ice water, in a stock pot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
- Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. (corrosive free container). Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 12 hours. Turn turkey over once, half way through brining.
- A few minutes before roasting, heat oven to 500°F Combine the Apple, Onion. Cinnamon stick and Cup of Water in a microwave safe dish and microwave on high for 5 minutes. This makes sure the stuffing is cooked properly.
- Remove the bird from the brine and rinse inside and out with cold water several times. Discard brine.
- Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with a neutral oil. (canola comes to mind).
- Roast on lowest lever of the oven at 500°F for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350°F Set thermometer alarm (if available) to 161°F A 14 pound bird should require about a total of 2 to 2 1.2 hours of roasting. Let turkey rest. min of 15/20 minutes before serving. Tent the bird while resting.
- Enjoy a brined turkey.
Nutrition Facts : Calories 84.9, Fat 0.1, Sodium 18883.1, Carbohydrate 21.9, Fiber 0.7, Sugar 20.4, Protein 0.1
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