BUTTERFLIED JUNIPER-BRINED ROASTED TURKEY WITH COMPOUND BUTTER
Provided by Food Network Kitchen
Time 12h20m
Yield 8-10
Number Of Ingredients 14
Steps:
- Combine the salt, brown sugar, juniper, peppercorns, bay leaves and lemon zest with 1 quart (4 cups) water in a small saucepan. Bring to a boil, then turn off the heat and let the mixture sit for 30 minutes. Pour the brine into a plastic container or pot large enough to hold the turkey, add 5 quarts (20 cups) ice water and stir to combine. Submerge the turkey, adding more ice water if needed. Weight the turkey down with a plate to keep it submerged and refrigerate at least 8 hours and up to 12 hours.
- Drain, rinse and pat the turkey dry. Transfer to a large paper-towel-lined cutting board and let sit at room temperature until it reaches room temperature, about 1 hour.
- Mix the butter, parsley, sage, thyme, pepper, paprika and cloves in a medium bowl until well combined.
- Position a rack in the middle of the oven and preheat the oven to 375 degrees F.
- Pat the turkey skin dry again and rub the compound butter evenly over the surface, also pushing some underneath the skin on the breasts. Lay the turkey in a large roasting pan as flat as possible. If the pan is a bit small, tuck the wings behind the back with the drumsticks resting on the ledge of the pan and place a large rimmed baking sheet lined with aluminum foil at the bottom of the oven to catch drippings.
- Roast, basting the turkey with the pan drippings every 30 minutes or so, until a meat thermometer inserted in the thigh registers 165 degrees F, 1 hour 30 minutes to 2 hours. Transfer to a cutting board and let rest 30 minutes before serving.
ROASTED VEGETABLE PANZANELLA
Provided by Ree Drummond : Food Network
Categories side-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 350 degrees F.
- Put the onion, yellow squash and zucchini on a baking sheet. Put the carrots, parsnips and butternut squash on another baking sheet. Season the vegetables with salt and pepper and drizzle with some olive oil. Toss to coat and spread out into a single layer.
- Roast the vegetables until tender and brown around the edges, 25 to 30 minutes for the onion pan and 40 to 45 minutes for the carrot pan. Remove from the oven and let cool.
- Meanwhile, cut the Italian Cornbread into 1-inch cubes, arrange on a baking sheet and drizzle lightly with olive oil. Bake to slightly crisp the bread without toasting it, 10 to 15 minutes. Set aside to cool.
- In a small jar, shake together 1/4 cup olive oil, the vinegar and some salt and pepper.
- Put the cooled cornbread and vegetables in a large bowl. Pour over the dressing, tossing gently to combine. Add the mozzarella balls and some salt and pepper and mix. Add the basil and toss again. Cover and allow to sit at room temperature for 1 to 2 hours before serving. Sprinkle with more salt and pepper and serve.
- Preheat the oven to 450 degrees F.
- Combine the cornmeal, flour, baking powder and salt in a bowl and stir together.
- Measure the buttermilk and milk into a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Add the Parmesan, sun-dried tomatoes and oregano and mix together. Pour the milk mixture into the dry ingredients and stir with a fork until combined.
- In a small microwave-safe bowl, melt 1/4 cup shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.
- In a 10-inch cast-iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet (the batter should sizzle) and spread to even out the surface. Cook on the stove top for 1 minute, then transfer to the oven and bake until golden brown, 20 to 25 minutes. The edges should be crispy!
ROASTED TURKEY AND ROOT VEGETABLES
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 9h15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Coat the entire turkey breast in about half of the BBQ Chip Dust. Place on a sheet pan fitted with a rack and let it dry brine in the fridge, uncovered, for 8 hours and up to overnight.
- Install an air fryer searing plate in an air fryer and set the temperature to 400 degrees F for 35 minutes for the plate to preheat.
- In a large bowl, toss the parsnips, sweet potatoes and baby potatoes with the avocado oil. Sprinkle with the remaining BBQ Chip Dust and toss until coated.
- Remove the searing plate and place the turkey breast skin-side down on one side. Arrange the vegetables on the other side. Cook until the turkey skin is golden brown, about 5 minutes (see Cook's Note). Flip the turkey breast and continue cooking until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees F and the root vegetables are tender, 35 to 40 minutes. Let the turkey rest for 10 minutes.
- Carefully remove the rib bone (if there is one) from the turkey breast and carve. Serve with the root vegetables.
- Combine the brown sugar, salt, chile powder, garlic powder, black pepper, onion powder and cayenne in a small bowl and mix until blended. Use immediately or transfer to an airtight resealable container.
BRINED AND ROASTED WHOLE TURKEY
No dish has more riding on its success than the holiday turkey. Brining locks in a turkey's natural juices, so it won't dry out during the roasting process, ensuring the perfect centerpiece for a flavorful feast.
Provided by Morton
Categories Trusted Brands: Recipes and Tips
Time 13h20m
Yield 10
Number Of Ingredients 8
Steps:
- Overnight Brine: Combine Morton®Kosher Salt and sugar in cool water in a large, clean stockpot until completely dissolved. Place the whole turkey in the brine until completely submerged. Cover and refrigerate overnight, up to 14 hours. Remove the turkey from the brine, rinse inside and out under cool running water for several minutes to remove all traces of salt; pat dry with paper towel.
- 4-5 hour Brine: To brine your turkey in less time (4-5 hours), use 2 cups of Morton®Coarse Kosher Salt and two cups of sugar. Cover and refrigerate for 4 to 5 hours.
- To Roast: Mix the softened butter with the pepper. Place turkey on rack in roasting pan. Rub the seasoned butter under the skin. Brush the skin with the melted butter. Pour the 1 cup liquid (wine, broth or water) over the pan bottom to prevent drippings from burning. Roast turkey at 450 degrees F for 25 minutes, baste and then rotate the roasting pan. Continue roasting until the skin turns golden brown, an additional 25 minutes; baste again. Reduce oven temperature to 325 degrees F; continue to roast, basting and rotating the pan once about halfway through cooking, until the minimum internal temperature reaches 165 degrees F. Remove the turkey from the oven. Let stand 20 minutes before carving.
Nutrition Facts : Calories 984.6 calories, Carbohydrate 20.7 g, Cholesterol 341.8 mg, Fat 46.9 g, Protein 108.9 g, SaturatedFat 16.8 g, Sodium 9504.4 mg, Sugar 20.2 g
More about "butterflied dry brined roasted turkey with roasted root vegetable panzanella recipes"
SPATCHCOCKED (BUTTERFLIED) ROAST TURKEY WITH GRAVY …
Web Nov 6, 2012 Removing the backbone makes it easy to flatten the turkey into a single plane, promoting even cooking in the oven, which ensures …
From seriouseats.com
4.5/5 (36)Total Time 2 hrsCategory Entree, MainsCalories 552 per serving
From seriouseats.com
4.5/5 (36)Total Time 2 hrsCategory Entree, MainsCalories 552 per serving
See details
BUTTERFLIED, DRY BRINED ROASTED TURKEY WITH ROASTED ROOT …
Web Continue to roast both the vegetables and the turkey until a probe thermometer inserted into the thickest part of the breast registers 155 degrees F, an additional 40 to 50 …
From recipeofhealth.com
From recipeofhealth.com
See details
BRINED TURKEY — BREAKDOWN - ROTTEN.RECIPES
Web Butterflied, Dry Brined Roasted Turkey with Roasted Root Vegetable Panzanella ... Butterflied Juniper-Brined Roasted Turkey with Porchetta-Spiced Butter ... vegetable …
From rotten.recipes
From rotten.recipes
See details
BEST WAY TO BUTTERFLY A TURKEY | D'ARTAGNAN
Web Searing for Juicy Goodness. This method of roasting uses high broiler heat to sear and brown the skin, sealing in the meat’s juices. Start by laying out the butterflied bird, skin …
From dartagnan.com
From dartagnan.com
See details
BUTTERFLIED, DRY BRINED ROASTED TURKEY WITH ROASTED …
Web Facebook Twitter RSS Flickr Recipe Search Recipe Types:Breakfast, Cocktail, Dessert, Dinner, Gluten Free, Lunch, Pasta, Pizza, Salad, Soup, Vegan Butterflied, Dry Brined Roasted Turkey with Roasted Root …
From recipenet.org
From recipenet.org
See details
BUTTERFLIED, DRY BRINED ROASTED TURKEY WITH ROASTED …
Web Prep: 1 hr 15 min Inactive: 4 days 30 min Cook: 1 hr 20 min Yield: 8 to 10 servings Nutrition Info Share This Recipe Ingredients Turkey: 3 1/2 tablespoons kosher salt 1 1/2 teaspoons rubbed sage 1 1/2 teaspoons …
From cookingchanneltv.com
From cookingchanneltv.com
See details
BUTTERFLIED DRY BRINED ROASTED TURKEY WITH ROASTED ROOT …
Web Place the turkey in the oven, lower the heat to 350 degrees F and roast for 30 minutes. Remove the turkey from the oven and brush the glaze over the skin. Return to the oven …
From findrecipes.info
From findrecipes.info
See details
HOW TO DRY BRINE AND ROAST A TURKEY - SIMPLY RECIPES
Web Aug 14, 2023 Thoroughly pat the turkey dry inside and out with paper towels. Loosen the skin of the breast and legs. Spread about half of the brine mixture under the skin, massaging it into the breasts and legs, 1/4 …
From simplyrecipes.com
From simplyrecipes.com
See details
DRY-BRINED ROAST TURKEY RECIPE | BON APPéTIT
Web Oct 16, 2017 1 12–14-pound turkey, neck and giblets removed, patted dry 2 sprigs rosemary 2 garlic cloves, crushed ½ cup (1 stick) unsalted butter 2 teaspoons soy sauce Preparation Step 1 Place salt and...
From bonappetit.com
From bonappetit.com
See details
BUTTERFLIED, DRY BRINED ROASTED TURKEY WITH ROASTED ROOT …
Web Get Butterflied, Dry Brined Roasted Turkey with Roasted Root Vegetable Panzanella Recipe from Food Network. Watch Full Seasons; ... Trending Recipes. Beef and Okra …
From shanlabar.com
From shanlabar.com
See details
BUTTERFLIED, DRY BRINED ROASTED TURKEY WITH ROASTED ROOT …
Web Nov 26, 2020 - Get Butterflied, Dry Brined Roasted Turkey with Roasted Root Vegetable Panzanella Recipe from Food Network. Nov 26, 2020 - Get Butterflied, Dry …
From pinterest.com
From pinterest.com
See details
BUTTERFLIED, DRY BRINED ROASTED TURKEY WITH ROASTED ROOT …
Web apple cider vinegar products: https://goo.gl/VouqyWButterflied, Dry Brined Roasted Turkey with Roasted Root Vegetable Panzanella
From youtube.com
From youtube.com
See details
BUTTERFLIED, DRY BRINED ROASTED TURKEY WITH ROASTED ROOT …
Web Nov 13, 2012 - Get Butterflied, Dry Brined Roasted Turkey with Roasted Root Vegetable Panzanella Recipe from Food Network. Nov 13, 2012 - Get Butterflied, Dry …
From pinterest.com
From pinterest.com
See details
BUTTERFLIED, DRY BRINED ROASTED TURKEY WITH ROASTED ROOT …
Web Butterflied, Dry Brined Roasted Turkey with Roasted Root Vegetable Panzanella 95 ratings · Serves 8-10 F Food Network 3M followers Ingredients Meat 1 13 to 14 pound …
From pinterest.com
From pinterest.com
See details
ROAST TURKEY WITH EASY DRY BRINE RECIPE | BON APPéTIT
Web Nov 1, 2022 Preparation. Step 1. Place salt and brown sugar in a medium bowl and work together with your fingers until incorporated. Place turkey on a wire rack set inside a rimmed baking sheet.
From bonappetit.com
From bonappetit.com
See details
BUTTERFLIED, DRY BRINED ROASTED TURKEY WITH ROASTED ROOT …
Web Get Butterflied, Dry Brined Roasted Turkey with Roasted Root Vegetable Panzanella Recipe from Cooking Channel
From cookingchanneltv.cel02.sni.foodnetwork.com
From cookingchanneltv.cel02.sni.foodnetwork.com
See details
BUTTERFLIED, DRY BRINED ROASTED TURKEY WITH R - RECIPEBRIDGE
Web 1 1/2 pounds rutabaga, peeled and cubed into 1/2-inch pieces. 1 teaspoon vegetable oil. 1/2 pound red onion, diced into 1/2-inch pieces. 8 ounces medium Brussels sprouts, …
From recipebridge.com
From recipebridge.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love