TURKEY BRINE
This is a tasty brine for any poultry. It will make your bird very juicy, and gravy to die for!! This is enough brine for a 10 to 18 pound turkey.
Provided by SHERI GAILEY
Categories Side Dish Sauces and Condiments Recipes
Time 8h20m
Yield 15
Number Of Ingredients 7
Steps:
- In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
- When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
- Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.
- Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
- Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.
Nutrition Facts : Calories 2.8 calories, Carbohydrate 0.6 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 5640.3 mg, Sugar 0 g
BRINED THANKSGIVING TURKEY
I love brined turkey. This is a lovely sweet and savory turkey great for Thanksgiving. Cook time and serving size will vary depending on the size of your turkey. The brine is made the same way regardless of the size of your turkey. Only the cook time and amount of filling will vary. You will need a cooler or clean, food safe bucket large enough to hold your bird as well as lots of icy water. I use a cooler so my directions will be written for a cooler. If you use some sort of bucket just use your judgment to match the directions. You can customize the brine using fresh herbs, seasonings, fruits, and vegetables you prefer.
Provided by terrwyn
Categories Meat and Poultry Recipes Turkey Brine
Time P1DT7h
Yield 12
Number Of Ingredients 15
Steps:
- Stir chicken broth, apple juice, brown sugar, salt, dried sage, and peppercorns together in a large stock pot; add apple halves and crushed garlic cloves. Bring the mixture just to a boil, stirring to dissolve sugar and salt. Remove from heat immediately.
- Pour enough ice into a large food-safe container to be about half full. Pour chicken broth mixture over the ice; stir to cool liquid completely and evenly.
- Gently lower turkey into the liquid with the breast facing down.
- Brine turkey 24 to 36 hours, adding ice as needed to keep the brine and turkey cold.
- Preheat oven to 500 degrees F (260 degrees C).
- Remove turkey from the brine and rinse well with cold water. Pat turkey dry with paper towels.
- Mix apple quarters, onion wedges, whole garlic cloves, and fresh sage leaves in a bowl; loosely stuff into cavity of turkey. Move the turkey to a shallow roasting pan. Lightly coat the turkey's skin with olive oil.
- Bake the turkey in the preheated oven until the skin on the breast of the turkey is golden brown, about 30 minutes.
- Reduce heat to 350 degrees F (175 degrees C), cover turkey with aluminum foil, and continue roasting the turkey until no longer pink at the bone and the juices run clear, about 6 hours. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (85 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
Nutrition Facts : Calories 1320.3 calories, Carbohydrate 35.9 g, Cholesterol 454.6 mg, Fat 57.4 g, Fiber 2.5 g, Protein 155.4 g, SaturatedFat 16 g, Sodium 9410.8 mg, Sugar 30.7 g
THANKSGIVING TURKEY BRINE
Provided by Alex Guarnaschelli
Categories main-dish
Time 15h45m
Yield 14 to 16 servings
Number Of Ingredients 13
Steps:
- In a medium pot, bring 3 quarts of the tap water to a boil over medium heat. Put the kosher salt in a large bowl and slowly (and carefully!) pour the boiling water over the salt. Stir to blend.
- Add the molasses, honey, soy sauce, red pepper flakes, sage, thyme and garlic to the salt and water mixture. Stir to blend. Add the remaining 3 quarts of cool water. Add the ice to a cooler or bucket large enough to hold the brine and the turkey. Pour the brine over the ice and use a large whisk to blend all of the ingredients.
- Submerge the turkey, breast side down, in the brine. Make sure the cavity of the bird fills with the liquid as you are submerging it. Cover the cooler and allow the bird to sit in the brine overnight or for about 12 hours.
- Remove the bird from the brine and dry it thoroughly with thick (absorbent) kitchen towels. Take care to wipe inside the cavity as well. Discard the brine. Whisk together the butter and the lemon zest. Gently lift the skin covering 1 breast of the turkey and spread half of the butter right on the meat under the skin. Repeat with the other breast. The butter will add extra moisture and richness as the bird roasts.
- Preheat the oven to 350 degrees F.
- Arrange the turkey in a roasting pan fitted with a rack. Put on the lower rack of the oven and roast until the internal temperature of the turkey taken from the thickest part of the thigh reads 170 degrees F on an instant-read thermometer, about 3 1/2 hours. Remove the turkey from the oven to a cutting board or serving platter and tent with foil. Allow to rest for 15 minutes before carving and serving.
TURKEY BRINE
For a JUICIER and TASTIER turkey, brine before cooking! If your turkey or chicken is kosher do not brine since it has already been salted. Brining isn't just for poultry but also lean cuts of meat and even fish and shrimp. But you must adjust time to their size. Example; a whole trout takes only 20 minutes and the same with shrimp, a whole chicken takes about 4 hours, a cut up chicken about 2hrs. May add honey or maple surup, may replace some of the water with something like apple cider or coffee. Let loose your creativity. Yes, you have to plan ahead but for little effort the results are WORTH IT!
Provided by ameatlanta
Categories Whole Turkey
Time 20m
Yield 18 serving(s)
Number Of Ingredients 4
Steps:
- Combine 2 quarts of water in a 6 quart pot with salt and sugar, over high heat until dissolved.
- If wanted, add other seasonings at this time.
- Let come back to room temperature.
- You will need 2 gallon turkey size oven roasting bags.
- Place one roasting bag inside the other, roll down the edges of the bags to help them stay open.
- Put bags in a heavy roasting pan that will hold turkey.
- Place turkey breast side down, with legs facing you in the inner bag.
- Some help from another person at this point would be of help, they can hold the bags open for you as you pour the cooled brine into the cavity and over the turkey.
- Gather the inner bag as tightly as possible and secure with a twist tie.
- Secure outer bag with twist tie.
- Refrigerate in the roasting pan for 12-18 hours.
- Remove from bags, rinse very well, pat dry with paper towels.
- It's now ready for your favorite recipe.
Nutrition Facts : Calories 495, Fat 24.3, SaturatedFat 6.8, Cholesterol 205.8, Sodium 6487.3, Carbohydrate 2.8, Sugar 2.8, Protein 61.8
THANKSGIVING TURKEY BRINE
Recipe courtesy Alex Guarnaschelli 2009 Show: Dear Food Network Episode: Dear Food Network: Top 10 Thanksgiving Problems Solved
Provided by ElizabethKnicely
Categories Whole Turkey
Time 15h45m
Yield 14 serving(s)
Number Of Ingredients 13
Steps:
- In a medium pot, bring 3 quarts of the tap water to a boil over medium heat. Put the kosher salt in a large bowl and slowly (and carefully!) pour the boiling water over the salt. Stir to blend.
- Add the molasses, honey, soy sauce, red pepper flakes, sage, thyme and garlic to the salt and water mixture. Stir to blend. Add the remaining 3 quarts of cool water. Add the ice to a cooler or bucket large enough to hold the brine and the turkey. Pour the brine over the ice and use a large whisk to blend all of the ingredients.
- Submerge the turkey, breast side down, in the brine. Make sure the cavity of the bird fills with the liquid as you are submerging it. Cover the cooler and allow the bird to sit in the brine overnight or for about 12 hours.
- Remove the bird from the brine and dry it thoroughly with thick (absorbent) kitchen towels. Take care to wipe inside the cavity as well. Discard the brine. Whisk together the butter and the lemon zest. Gently lift the skin covering 1 breast of the turkey and spread half of the butter right on the meat under the skin. Repeat with the other breast. The butter will add extra moisture and richness as the bird roasts.
- Preheat the oven to 350°F.
- Arrange the turkey in a roasting pan fitted with a rack. Put on the lower rack of the oven and roast until the internal temperature of the turkey, taken from the thickest part of the thigh reads 170°F on an instant-red thermometer, about 3 1/2 hours. Remove the turkey from the oven to a cutting board or serving platter and tent with foil. Allow to rest for 15 minutes before carving and serving.
Nutrition Facts : Calories 1204, Fat 62.9, SaturatedFat 26.9, Cholesterol 378.4, Sodium 14046.3, Carbohydrate 62.8, Fiber 0.7, Sugar 53.8, Protein 96
THANKSGIVING TURKEY BRINE
Make and share this Thanksgiving Turkey Brine recipe from Food.com.
Provided by Furr Baby Lover
Categories Poultry
Time P1D
Yield 1 Turkey
Number Of Ingredients 7
Steps:
- Combine all ingredients in a stock pot, bring mixture to a boil, lower heat and simmer for 15-20 minute Allow brine to cool completely.
- Rinse turkey under cook running water, inside and out (remove giblets from cavity). pat turkey dry with paper towels, then immerse turkey in cooled brine. Turkey should be completely submerged in liquid. My pot wasn't big enough, so the tips of the legs were sticking out a bit, but it still turned out ok.
- Cover the pot and refrigerate for 8-10 hours or up to 24 hours. Remove turkey, rinse, pat dry and roast as usual.
Nutrition Facts : Calories 1415.5, Fat 1, SaturatedFat 0.3, Sodium 170028.7, Carbohydrate 363.7, Fiber 10.8, Sugar 344.8, Protein 4.6
More about "thanksgiving turkey brine recipes"
TOP 11 TURKEY BRINE RECIPES - THE SPRUCE EATS
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Author Derrick Riches
- 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.
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