Brining And Cooking The Bird Turkey Recipes
10 TOP TURKEY BRINES (+ RECIPE COLLECTION)
These turkey brine recipes will make your bird so delicious and flavorful! We'll also give you tips on how to brine a turkey for the best holiday meal you've ever had.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a turkey brine in 30 minutes or less!
Nutrition Facts :
BRINING AND COOKING THE BIRD - TURKEY
Turkey is my favorite... I was never crazy for my mother's Turkey. She always bought a Tom which to me the white meat is a tad dry. But then my mother always over cooked her meats. Sometimes it bordered on charcoal. Through the years I have cook many difference recipes and always stuck to Hens. This year for some reason there was a storage of turkeys. I ended up with a 19 pound Tom. I knew brining kept fowl moist so I thought I would give it a try. This is the recipe I made up, fell in love with and will always use. My son, Jon said, when I make turkey to use this recipe.
Provided by Bonnie Beck @sailboat
Categories Turkey
Number Of Ingredients 17
Steps:
- Lightly crush by hand the Rosemary, Sage, Thyme and Bay Leafs. Then "Blossom the herbs in a dry fry pan."
- Add apple juice, boiled cider, sugar, pepper and salt to a pan. Bring to boil and then simmer until sugar and salt are completely dissolved. Remove from heat add in the herbs, garlic and then cool completely.
- In a large container added your clean turkey and pour the brine into the cavity and down the sides. Add the chilled distilled or purified water till it covers the turkey. Let sit in brine 12 hours or longer. Turn the turkey so the breast is upside down in the brine. Or do as I do. I brine my turkey in a large enamel stock pot that I have boiled and cooled the brine in.
- Pour the brine off and rinse turkey inside and out. And dry with paper towels, or as I do Flour Sack towel. (these I place in hot bleached water then in the washing machine once I have dried the turkey.
- This is where you get your turkey fat and drippings https://www.justapinch.com/recipes/sauce-spread/gravy/hint-what-to-do-with-the-turkey.html?p=155 Or you can do as I do at Thanksgiving. I buy wings and roast them with salt, pepper, paprika and butter, Once they are cooked then I save the drippings and cook the wings in water with a tad of celery, salt, pepper and a carrot to make a broth.
- Take the fat and rub the turkey inside and out. If you have enough fat rub it under the skin. Sprinkle with lightly salt, pepper and paprika inside and outside the turkey. Fold the tip of the wings under the turkey and place turkey breast side down on a rack. Add some Turkey stock to the bottom of roasting pan. (Optional) you can add a celery sprig, carrot and onion to the bottom of the pan if you like) Roast at 325*, turn turkey, once it is golden brown on bottom, to breast side up. Baste every once in a while. Finish roasting.... If turkey starts to brown too fast...tent with tin foil.
- Let turkey rest for 15-30 minutes before carving.
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HOW TO BRINE A TURKEY - ALLRECIPES
From allrecipes.com
Author Carl HansonPublished 2014-09-13Estimated Reading Time 4 mins
- Choose The Right Container. The real trick to wet-brining is finding a non-corrosive container that's large enough to submerge the turkey, yet small enough to fit in your refrigerator.
- Create a Salt Solution. The basic ratio for a wet turkey brine is to use 2 cups of kosher salt or coarse sea salt for every 2 gallons of water. The benefit of a wet brine is that it can work slightly quicker than a dry brine because it infuses the entire turkey in a salty solution.
- Cover and Refrigerate. Cover and place the container on the lowest shelf of the refrigerator so spills won't reach foods below. Refrigerate for at least eight hours but no longer than 24 hours.
- Remove and Dry. Remove the turkey from the brine one hour before you plan to roast, and rinse under cold water. Pat dry inside and out. Be sure to clean your sink afterwards to avoid cross contamination.
- Cook Turkey. Proceed with your preferred recipe, but remember that the turkey has already absorbed a significant amount of salt; any drippings that you use for gravy will already be salty, and no salt should be added to compound butters or spice rubs.
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