PORTUGUESE TURKEY BRINE
Found this recipe at http://events.nytimes.com just in time for Thanksgiving or Christmas. This is perfect for big family as it serves 20 people. I will be making this for Christmas. I am posting the Stuffing recipe separately. Here is recipe "Recipe #393689" for the stuffing. Please Note: Allow Turkey to soak and marinate for 24 hours, so please plan ahead.
Provided by daisygrl64
Categories Whole Turkey
Time 3h20m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Soak turkeys in salted water under refrigeration for 24 hours.
- Combine wine, garlic, paprika, bay leaves, salt, hot pepper sauce and oregano. Marinate turkeys in this mixture for 24 hours under refrigeration. Turn occasionally.
- When ready to cook, preheat oven to 450 degrees. Remove turkeys from marinade, reserving marinade. Pack turkeys loosely with stuffing and cover openings of cavities with bread crusts; sew cavities closed. Bake remaining stuffing separately during the last half-hour turkeys are roasting.
- Wrap turkey wings in foil. Put turkeys into roasting pans and top with pieces of bacon, putting some beneath turkeys as well. Pour reserved marinade over turkeys.
- Roast turkeys for 30 minutes; reduce heat to 350 degrees and roast turkeys about 2 1/2 hours more. If turkeys get too brown before they are cooked, put aluminum foil over the top. If turkeys are roasted in a single oven, they may need 30 minutes or more of extra roasting time.
Nutrition Facts : Calories 980.5, Fat 54, SaturatedFat 15.7, Cholesterol 385.9, Sodium 581, Carbohydrate 1.2, Fiber 0.4, Sugar 0.1, Protein 114.1
THE BEST TURKEY BRINE
This is our go-to brine for turkey. It's simple, flavorful and most importantly leaves you with a succulent, juicy, perfectly-seasoned bird. It's also perfect for chicken, pork chops, Cornish game hens - you name it. While we like the combination of thyme and sage, you can also use other hearty herbs such as rosemary, oregano or marjoram.
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield 12 to 14 servings
Number Of Ingredients 7
Steps:
- Combine 1/2 cup salt, the sugar and 1 quart water in a medium pot and bring to a boil over high heat. Stir until the salt and sugar are fully dissolved, about 1 minute. Remove from the heat and add the peppercorns, thyme, sage and lemon strips. Let steep and cool to room temperature.
- Pour the brine into a large stockpot or bucket and add 3 quarts cold water. Remove the neck and giblets (reserve for gravy) from the turkey and put it into the brine, pushing it down to cover. Refrigerate for 24 hours.
- Remove the turkey from the brine; rinse and pat dry. Cook according to your favorite method.
RECIPE: PORTUGUESE ROAST TURKEY - GEORGE MENDES RECIPE
George Mendes's turkey gets a bath in a sweet and salty brine and then dunked into a smoky and boozy marinade.
Provided by Tasting Table Staff
Categories Main Course
Time 5h50m
Number Of Ingredients 22
Steps:
- Brine the turkey: In a large pot, combine the brine ingredients and place over medium-high heat. Bring to a simmer, stirring occasionally, until the sugar and salt have dissolved, 8 to 10 minutes. Remove from the heat and chill, uncovered, in the fridge until cool, about 1 hour. Make ahead: Once chilled, the brine can be covered and stored in the refrigerator for up to 1 week.
- Rinse the turkey and neck, and place inside a 5-gallon container (or a large cooler). Pour the chilled brine over the turkey and top with a heavy plate, submerging the turkey. Cover and refrigerate for 6 to 8 hours.
- In a medium bowl, combine the paprika marinade ingredients. Make ahead: The marinade can be made and stored in the fridge for up to 5 days.
- Remove the turkey from the brine and rinse under cold water. Discard the brine. Rinse out the 5-gallon container and return the turkey to it. Pour the paprika marinade over the turkey, rubbing all over the outside and the inner cavity; cover and chill in refrigerator for 8 to 10 hours.
- Adjust the rack to the lower third of the oven, and preheat it to 400°.
- Cut off the turkey's wing tips, reserving them, and tie the legs together with kitchen twine. Combine the turkey neck, wing tips, red onions, carrots and bay leaves in a large roasting pan. Place the turkey on top, breast-side up, and rub with the salt and ¼ cup of the marinade.
- Roast the turkey in the preheated oven until the skin is browned, 40 to 50 minutes, basting the bird and rotating the pan halfway through roasting, covering any dark spots with aluminum foil.
- Lower the oven to 300°. Baste the turkey with marinade and pour 1 cup of water into the pan, creating steam to help cook the turkey. Continue to roast the turkey, rotating the pan and basting every 30 minutes, until a meat thermometer inserted into the thickest part of the thigh reaches just under 160°, 1½ to 2 hours. Remove the turkey from the oven and let it rest in the roasting pan for 30 minutes before carving. Serve with the pan drippings and roasted vegetables.
MY FAVORITE TURKEY BRINE
Provided by Ree Drummond : Food Network
Time P1DT25m
Yield 18 servings
Number Of Ingredients 9
Steps:
- Combine 2 gallons cold water with the apple cider, brown sugar, salt, peppercorns, bay leaves, garlic, rosemary and orange peels in a large pot. Stir until the salt and sugar dissolve. Bring to a boil, then turn off the heat and cover.
- Allow to cool completely, then place into the fridge to chill. Place uncooked turkey in the chilled brine solution, then refrigerate for 16 to 24 hours.
- When ready to roast the turkey, remove from the brine. Submerge the turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside.
- Discard the brine. Remove the turkey from the clean water, pat dry, and cook according to your normal roasting method.
TURKEY BRINE
Brine turkey before roasting for beautifully tender, flavourful meat. This easy recipe is infused with bay, thyme and orange, making it ideal for Thanksgiving or Christmas
Provided by Adam Bush
Time 15m
Number Of Ingredients 7
Steps:
- Fill a large container or stock pot with 1.5 litres cold water and set aside. The pot should be large enough to hold your turkey plus 3 litres water. Pour another 1.5 litres cold water into a large pan over a low-medium heat. Tip in the salt, sugar, bay, thyme, peppercorns, orange zest and coriander seeds, and whisk until the salt and sugar have completely dissolved. Remove from the heat, then pour into the container or stock pot and leave to cool completely.
- Weigh the turkey and carefully add it to the container, ensuring it's completely submerged in the brine. Leave to brine for roughly 1 hr per 500g to ensure succulent meat and a flavourful bird, then drain well (discarding the aromatics), pat dry and roast.
PORTUGUESE TURKEY & STUFFING
Make and share this Portuguese Turkey & Stuffing recipe from Food.com.
Provided by Chef Gorete
Categories Poultry
Time 7h
Yield 8-10 serving(s)
Number Of Ingredients 32
Steps:
- Combine the first 8 ingredients of the marindate then place the thawed turkey in the marinade. Rub the turkey with the marinade, then put some of it inside the turkey. Marinade for 24 hours in the roasting pan in the fridge, turning it over every couple of hours.
- Remove the turkey from the fridge 2 hours prior to cooking. Preheat the oven to 400°F.
- Stuff the turkey with the stuffing. If there is too much, place the balance of the stuffing in a pouch made of a double layer of foil, seal then place in the roasting plan.
- Pour the lemon juice over the turkey, sprinkle with paprika, dot with butter and a drizzle of oil. To the marinade, add the onion and ketchup.
- Roast approximately 1/2 hour uncovered, then reduce to 325F and cook for 1 hour uncovered. Baste then cover with lid. After 3 hours in the oven, add the potatoes and carrots to the pan, basting with the sauce . Cover the turkey and continue basting throughout the roasting process. (15 min cooking time per lb of turkey to165 F). Allow turkey to rest 20 minutes prior to carving.
- Stuffing: Combine all off the ingredients together then add the boiling water to attain a thick consistency. Once cool enough to handle, mix well using your hands. Add more bread crumbs if too soft and water if too hard then taste and adjust for seasoning. *Stuffing can be made a day ahead and stored in the refrigerator in an air tight container.
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TOP 11 TURKEY BRINE RECIPES - THE SPRUCE EATS
From thespruceeats.com
- Basic Turkey Brine. This is a good recipe if this is your first time using a brine and you want to start simple. Dissolve kosher salt, garlic, herbs, and allspice berries in water.
- Savory Turkey Brine. This turkey brine combines vegetable stock with kosher salt, sugar, and herbs to create a rich flavor. The mixture is simmered on the stove until the salt is dissolved and then plenty of cold water is added.
- Apple Spice Brine. Since a brine is typically water and salt with a little sweetness to give it flavor, using fruit juices, like orange and apple, in place of the water is a great idea.
- Smoked Turkey Brine. This simple brine adds a nice herb flavor to the bird because it includes fresh tarragon and whole bay leaves. The mixture is best for turkeys that are going to be cooked in the smoker.
- Cranberry Turkey Brine. It only seems right to brine a turkey with seasonal cranberry. The combination of cranberry, apple, and orange juices, salt, garlic, and fresh herbs makes this brine a great option for a Thanksgiving bird.
- Holiday Poultry Brine. The candied ginger and allspice give this brine a unique flavor that is perfect for your holiday turkey. By cooking the salt, sugar, and spices in vegetable stock, you get extra flavor with a mild saltiness that makes for a perfect brine.
- Poultry Brine. This brine works with the added power of pickling spices, which increase the moisture in poultry. Combined with vinegar, brown sugar, and some great seasonings such as tarragon, allspice, and garlic powder, this brine brings a lot of flavor to your turkey.
- Maple and Brown Sugar Brine. This brine has a sweet maple flavor and can be used on any kind of poultry but works especially nicely on turkey. All of the ingredients, which include soy sauce, maple syrup, spices, and brown sugar, are boiled together making for a quick and easy brine.
- Apple Turkey Brine. The apple juice in this turkey brine gives the slightest hint of tartness that fills out the flavors of this recipe. Add to it brown sugar, cloves, cinnamon, and orange zest and you have a bright, flavorful and tangy brine.
- Citrus Turkey Brine. The citrus fruits in this citrus turkey brine not only add a great tangy flavor but also act to tenderize the meat of the poultry. The mild acid of the lemon will help to carry flavors deep into the meat, and the onion and garlic add a nice savory touch.
PORTUGUESE TURKEY WITH TWO STUFFINGS | LEITE'S CULINARIA
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Ratings 1Calories 984 per servingCategory Mains
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