MAPLE SAGE ROASTED TURKEY
Provided by Katie Lee Biegel
Time P1DT7h30m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- 24 to 48 hours before cooking, rinse the turkey inside and out. Pat dry with paper towels. Mix the salt, pepper, garlic powder and onion powder in a small bowl. Liberally sprinkle the inside and outside of the turkey with the seasoning mix and place on a sheet pan; cover with plastic wrap. Refrigerate 24 to 48 hours. Eight to 10 hours before cooking, remove the plastic wrap and continue to refrigerate uncovered.
- Mix the butter with the minced sage. Use your fingers to loosen under the skin of the turkey, then rub the butter under the skin. Let sit at room temperature for 1 hour. If any moisture forms on the turkey skin, pat dry with paper towels.
- Preheat the oven to 350 degrees F.
- Stuff the turkey's cavity with the onion, garlic and sage bundle. Truss the turkey with kitchen twine, place on a rack in a large roasting pan and put in the oven.
- Combine the chicken stock, maple syrup and bay leaf in a small saucepan over low heat. Bring to a very low simmer, then remove from the heat. After 30 minutes of roasting time, begin basting the turkey every 30 minutes with this mixture.
- The turkey is done when an instant-read thermometer registers 160 degrees F in the breast and 165 degrees F in the thigh, 15 to 20 minutes per pound of turkey (3 hours to 4 hours 40 minutes). Tent the turkey with foil and let rest 45 minutes to 1 hour. Carve and serve.
DRY-BRINED TURKEY WITH SHEET-PAN GRAVY
For those who want to let the side dishes do the talking, this is the bird for you. Delightfully simple, it's dry-brined (meaning highly seasoned) with only salt, pepper, some thyme and a little brown sugar, which helps with that golden-brown skin. It's roasted on a sheet pan, and cut-up onions, garlic, lemon and herbs are scattered in and around the turkey to cook at the same time. They're excellent served alongside the turkey, and are instrumental in flavoring the sheet-pan gravy.
Provided by Alison Roman
Categories dinner, poultry, main course
Time 4h
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- Prepare the turkey: Strip the leaves from 4 sprigs of thyme, and coarsely chop the leaves. Place in a medium bowl along with salt, brown sugar and pepper; mix to blend well.
- Place the turkey on a rimmed baking sheet lined with a wire rack. (If you do not own a wire rack, just place the turkey directly on the baking sheet.) Make sure the giblets (the bagged heart, kidneys and liver, and the neck) are removed from the cavity. Using paper towels, pat the turkey dry on all sides. Sprinkle with the salt mixture, making sure to distribute the seasoning evenly to all the bits and parts.
- Refrigerate turkey, uncovered, for 8 to 24 hours - the longer, the better.
- Heat oven to 325 degrees.
- Remove turkey from the fridge, and transfer it to another clean rimmed baking sheet (discard any liquid that has accumulated on the first baking sheet). Stuff turkey with remaining bunch of thyme, a few of the quartered onions and half of the lemons and garlic. Scatter remaining onion quarters, lemons and garlic around the turkey.
- Combine olive oil and 6 tablespoons butter in a small pot over medium heat until butter is melted. Pour half of the mixture over the turkey and onions. Toss the onions lightly to evenly coat; season everything with salt and pepper.
- Roast, rotating the baking sheet every hour or so, until the turkey has reached 160 degrees when a thermometer is inserted in the deepest part of the thigh, 2 1/2 to 3 hours. The turkey will be cooked through and tender, and the skin will be brown, but you can and should get it browner.
- Increase temperature to 425 degrees. Pour remaining butter mixture over the turkey (warm it slightly if solidified) and continue to cook until the internal temperature reaches 165 degrees and the skin is very deeply browned all over, 20 to 25 minutes. It's O.K. if the internal temperature is just shy of 165 degrees, it will come to temperature as it rests. (If you find the skin is browning too quickly, especially on the top at the breast, feel free to place a sheet of foil over the breast.)
- Remove turkey from the oven and let rest on the baking sheet for 30 minutes (and upward of 45 minutes). Tip the turkey, cavity-side down, making sure the aromatics stay inside the cavity and letting any juices run out onto the rimmed baking sheet. (This is what we will use to make our gravy.)
- Transfer the roasted onions, lemons and garlic to another dish and set aside. Transfer the turkey to a cutting board and let it continue to rest while you make the gravy.
- Make the gravy: Pour about 1 cup Cheater's Turkey Stock or chicken broth onto the baking sheet. Using a spatula (a fish spatula is great for this), scrape up the bits from the turkey drippings, just like you're deglazing a skillet after searing a piece of meat.
- Carefully pour the contents of the baking sheet into a large measuring cup or other spouted vessel. Add remaining stock until you have 4 cups of liquid; you may need more or less stock depending on how juicy the bird was.
- Melt 6 tablespoons butter in a medium pot over medium heat. Add flour and cook, whisking constantly, until flour is sizzling furiously and well toasted, about the color of a graham cracker, 4 to 6 minutes. (The mixture will be thick at first but will thin as the flour cooks.)
- Slowly whisk in fortified stock mixture, about 1/2 cup at a time, letting it bubble, thicken and incorporate completely between additions until all of it has been added.
- Add soy sauce and vinegar, and season with salt and pepper. Continue simmering until gravy is at your desired viscosity and the flavors have all melded together, 5 to 8 minutes. Add more soy sauce if you feel like it needs more depth of flavor, vinegar if you want more acidity, and salt and pepper for seasoning. Remove from heat and set aside until ready to serve.
- To serve, carve the turkey and arrange on a large platter (or two of your largest plates) with the onions, lemons and garlic. Reheat the gravy until it's very hot and transfer to two gravy boats (glass measuring cups or coffee mugs work well if you do not own a gravy boat) and serve alongside.
KATIE'S BRINED TURKEY
After watching Alton Brown do this I made my own version of the brine. It works like a charm every time!
Provided by Cheshie
Categories For Large Groups
Time P1DT5h
Yield 15 serving(s)
Number Of Ingredients 7
Steps:
- Thaw turkey and remove any innards. In a large pot (enough to cover the turkey with water) Add salt and fill 1/3 of the way with cold water. Mix until salt is mostly dissolved. Add remaining ingredients and turkey. Fill till turkey is just covered with cold water. Put in refrigerator or an ice chest (with ice) and keep cool 12-24 hours.
- Once ready to cook turkey, remove from brine and pat dry. Make sure the inside of the turkey does not have any water. Place in a roasting pan. Take all the solid seasonings (garlic, rosemary, peppercorns, lemon) and put inside the turkey. Take a little sea salt and olive oil and rub the turkey down. Cover pan with aluminum foil.
- Bake at 325 for 20 minutes per lb. For the last 20 minutes, remove the foil and set the oven to broil (low broil if an option). This will brown the skin. Watch closely as each oven is different. It may take less or more time to brown depending on the oven.
- Once the turkey has reached an internal temp of 150-160 degrees, remove from the oven and let sit for 20 minutes before carving.
Nutrition Facts : Calories 741.3, Fat 36.5, SaturatedFat 10.3, Cholesterol 308.7, Sodium 15386.5, Carbohydrate 2.8, Fiber 0.7, Protein 93.1
BUTTERMILK-BRINED TURKEY
Marinating turkey in a buttermilk brine is the way to go for the most tender and flavorful turkey. Even the leftover white meat stays moist when reheated.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time P1DT4h35m
Yield 12
Number Of Ingredients 11
Steps:
- Combine water, salt, parsley, coriander, peppercorns, mustard seeds, garlic powder, and bay leaves in a large stockpot and bring to a boil. Boil until salt has dissolved, about 2 minutes. Let cool for 15 minutes. Stir in buttermilk.
- Rinse turkey in cold water. Place in a brining bag and pour buttermilk brine over the top. Refrigerate for 24 hours, turning occasionally.
- Discard the brine and rinse turkey thoroughly in cold water. Pat turkey dry with paper towels and place breast side-up in a roasting pan. Rub butter over all of the skin and let turkey sit for 1 hour.
- Preheat the oven to 350 degrees Fahrenheit.
- Cook turkey until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 3 hours.
Nutrition Facts : Calories 770.9 calories, Carbohydrate 9.2 g, Cholesterol 279.4 mg, Fat 35.6 g, Fiber 0.7 g, Protein 97.6 g, SaturatedFat 11.4 g, Sodium 396.6 mg, Sugar 8 g
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 "katies brined turkey recipes"
BUTTERMILK TURKEY BRINE - KATIE'S CUCINA
From katiescucina.com
BRINED TURKEY CROWN WITH SPICED SAUSAGE MEAT STUFFING
From irishtimes.com
TURKEY BREAST, GLAZED HAM, TRIFLE: RECIPETIN EATS’ TRADITIONAL ...
From smh.com.au
CHRISTMAS DINNER MADE EASY: MARK MORIARTY’S BRINED TURKEY …
From irishtimes.com
FRESH HERB CITRUS TURKEY BRINE | GOOD LIFE EATS
From goodlifeeats.com
EASIEST TURKEY BRINE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
TURKEY BREAST CUTLETS - KATIE'S CUCINA
From katiescucina.com
HOW KATIE LEE BIEGEL PREPARES HER THANKSGIVING TURKEY- EXCLUSIVE
From mashed.com
THE BEST THANKSGIVING TURKEY - OUR BEST BITES
From ourbestbites.com
BUTTERMILK THYME & GARLIC TURKEY BRINE - KATIE'S CUCINA
From katiescucina.com
INSTANT POT TURKEY BREAST - KATIE'S CUCINA
From katiescucina.com
SMOKED TURKEY BREAST - KATIE'S CUCINA
From katiescucina.com
TURKEY BRINE RECIPE - KATIE'S CUCINA
From katiescucina.com
JUICY BRINED TURKEY - KIKKOMAN HOME COOKS
From kikkomanusa.com
27 BEST BRINED TURKEY RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
BUTTERMILK-BRINED TURKEY RECIPE - SOUTHERN LIVING
From southernliving.com
ALTON BROWN'S BRINED AND ROASTED TURKEY RECIPE | BON APPéTIT
From bonappetit.com
DRY BRINE TURKEY {EASIEST JUICY TURKEY!} – WELLPLATED.COM
From wellplated.com
10 TURKEY BRINE RECIPES THAT FLAVOR YOUR BIRD FROM THE INSIDE OUT
From allrecipes.com
RECIPETIN EATS’ BRINED AND GLAZED TURKEY BREAST IS A GAME-CHANGER
From smh.com.au
HOW LONG SHOULD THE SPICED AND SUPERJUICY TURKEY SOAK IN THE BRINE ...
From nigella.com
HOW TO BRINE A TURKEY BREAST - THE MOM 100
From themom100.com
JOSH KATZ’S RECIPE FOR TURKEY CROWN WITH HARISSA-MISO BUTTER AND ...
From theguardian.com
BRINE FOR TURKEY BREAST - KATIE'S CUCINA
From katiescucina.com
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