BUTTERMILK-BRINED TURKEY
In this lesson, you'll learn why a buttermilk brine results in tender, flavorful meat. Amanda Haas also shows you a clean, easy way to ensure even brining.
Provided by Food Network
Categories main-dish
Time P1DT4h30m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Buttermilk Brine: Pour water into a medium saucepan over high heat. Add salt and stir to dissolve; once all the salt has dissolved, remove from heat and add ice cubes to cool quickly.
- In a large stock pot, add basil, coriander seed, mustard seed, black peppercorns, bay leaves, and garlic powder. Add buttermilk, salt water, and stir.
- Rinse turkey inside and out with cold water. Line a stock pot large enough to hold the turkey with a brining bag. Place the turkey into the bag, then carefully pour in the buttermilk brine. (Optional: Use a pitcher to help transfer the brine.) Press out all the air, then seal the bag. Transfer the bagged turkey to a sheet tray and refrigerate for 24-36 hours, turning every 4 to 6 hours for even brining.
- Remove the turkey from the brining bag; discard the brine. Rinse the turkey inside and out with cold water and pat completely dry with paper towels, inside and out. Place the turkey breast side up on a rack in a large roasting pan. Twist and tuck the wing tips underneath the turkey. Cross the legs, then tie together with kitchen twine. Rub the skin evenly with butter. Let stand at room temperature for 1 hour. Meanwhile, position oven rack in the lower third of the oven and preheat to 400 F.
- Season the turkey all over with pepper. Roast the turkey for 30 minutes. Then reduce the oven temperature to 325 F and continue roasting, about 15 minutes per pound. After 1 hour of total cooking time, remove turkey from the oven, opening and closing the door as quickly as possible to maintain the temperature. Baste turkey with the juices that have accumulated in the pan. (Tip: For easier basting, tilt the pan to allow juices to collect on one side.) Check temperature by inserting a thermometer into the thickest part of the breast and thigh, away from the bone. The turkey is done when a digital thermometer registers 165 F at the thickest part of the breast and 175 F at the thigh. (At this point, the turkey won't be done, but you will have a better idea of how much cooking time is left.) Continue roasting, basting and checking the temperature every 30 minutes. Total roasting time should be 2½-3½ hours.
- When turkey has reached temperature, immediately transfer to a carving board, cover loosely with foil, and let rest for 30 minutes before carving. (See the "How to Carve a Turkey" lesson for carving instructions.)
GRILLED TURKEY WINGS
Provided by Jacques Pepin
Categories dinner, main course
Time 1h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place the turkey wings in a pot, cover with the water and bring to a boil. Cover the pan with a lid and boil the wings gently for 15 minutes, then set them aside in the broth until ready to grill.
- To make the grilling sauce, mix together all the remaining ingredients and set side. You should have about 1/2 cup.
- When ready to grill, remove the wings from the broth (freezing the stock for future use in soup or stew), place them on a grill (preferably with a cover) over medium-high to high heat, cover and grill for about 12 minutes. Turn the wings over (the underside should be nicely browned) and brush them with the sauce. Grill, covered, for another 12 minutes. Turn again, brush with the sauce, and grill for another 5 minutes. The wings should be well browned on all sides.
- Arrange the wings on a serving platter, brush with the leftover grilling sauce, and either serve immediately or cool to lukewarm before serving.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 10 grams, Carbohydrate 3 grams, Fat 16 grams, Fiber 0 grams, Protein 26 grams, SaturatedFat 4 grams, Sodium 383 milligrams, Sugar 2 grams
BEER-CAN TURKEY
Steps:
- Preheat a grill to medium (about 350 degrees F) on one side. Pour the beer into a turkey sitter (a ceramic stand that holds liquid). Or open the beer can, pour out a few tablespoons and place in a beer-can turkey stand.
- Combine the mustard powder, garlic powder, dried onion, paprika, granulated garlic, cumin, and salt and pepper to taste in a small bowl.
- Remove the neck, giblets and any excess fat from the turkey; discard. Rinse the turkey under cold water and pat dry with paper towels. Rub the cavity with 2 to 3 teaspoons of the spice mixture. Brush the outside of the turkey with the canola oil and place drumstick-end down on the sitter or stand. Rub the remaining spice mixture all over the turkey.
- Place the turkey (on the sitter or stand) on the cooler side of the grill. Cover and cook until the juices run clear and a thermometer inserted into the thickest part of the thigh registers 185 degrees F and 170 degrees F in the breast, 2 to 3 hours. Carefully remove the turkey from the grill, remove from the sitter or stand, and discard the beer. Transfer the turkey to a cutting board and let rest at least 20 minutes before carving.
GRILLED BRINED TURKEY
Steps:
- Bring 2 gallons of water to boil in a large stockpot. Stir in salt and sugar until completely dissolved. Remove from the heat and add the diced carrots, onion, celery, leeks, spices and fresh herbs. Place the stockpot in refrigerator until cold.
- Remove the giblets from the turkey. Add the turkey to the stockpot and place a plate on top to weigh the turkey down to insure full immersion. Refrigerate the whole turkey for 72 hours. Remove from brine and place the turkey in a large, disposable, aluminum-roasting pan. Allow the turkey to come to room temperature.
- Meanwhile, start the grill. When the coals are white hot, bank them up high along the perimeter of the grill so they form a circle. Place the roasting pan on the grill rack and cover with the lid. Control the temperature of the grill by opening and closing the vents. If the grill is too hot, close the vents slightly, but not all of the way. If the grill is too cold, open the vents. While the turkey is cooking, baste frequently with olive oil or butter and pan juices. It may be necessary to add more coals during the cooking process. If so, fire the coals in a cone separately and add them when they are hot.
- It's important to know that brined turkeys cook more rapidly than un-brined turkeys. So you should check the internal temperature of the turkey after 1 1/2 hours grilling time. Remove the turkey from the grill when the deepest part of the thigh reaches 160 F. Let the turkey rest for 20 minutes before carving.
BEER-BRINED BUFFALO WINGS
Brining brings out the succulence of poultry, and this quick-brine of salt, beer and brown sugar will intensify the taste of these spicy wings. To make them truly authentic, serve with ranch dressing and crisp celery stalks.
Provided by Jessica Walker
Categories Appetizer
Time 1h25m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Line cookie sheet with foil.
- In large bowl, beat brown sugar, salt and beer with whisk. Add chicken wings; toss gently to coat. Refrigerate 30 minutes to brine.
- In large resealable food-storage plastic bag, mix onion powder, garlic powder and paprika. Drain chicken; pat dry with paper towels. Discard brine. Add chicken to bag; toss until evenly coated. Place chicken on cookie sheet.
- In 1-quart saucepan, melt butter. Stir in pepper sauce. Heat to a simmer. Pour mixture over wings.
- Bake 30 to 35 minutes or until juice of chicken is clear when thickest part is cut to bone (165°F). If desired, shake extra pepper sauce over wings after baking.
Nutrition Facts : Calories 100, Carbohydrate 0 g, Cholesterol 50 mg, Fat 1, Fiber 0 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 0 g, TransFat 0 g
BEER BRINED TURKEY
I had a beer-brined turkey at my pastor's home last year, and it was as tasty and moist as I've tasted. This version is courtesy of The Beeroness, a wonderful chef and craft beer aficionado.
Provided by giani23
Categories Poultry
Time P1DT4h
Yield 1 serving, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- •In a large pot, add the water, salt, garlic, allspice, cloves, and one of the onions. Bring to just barely boiling and remove from heat, stiring occasionally to dissolve the salt. Add the ice, the the beer.
- •Rinse the thawed turkey.
- •Place turkey in the oven bags. Remove as much air as possible and seal tightly, and place in a roasting pan in the refrigerator.
- •Brine for 16-18 hours rotating the turkey every 6-8 hours to insure an even brine.
- •Remove the turkey from the brine and rinse well, inside and out.
- •Place turkey on a roasting rack inside a roasting pan in the fridge, uncovered, for 12-18 hours to dry the skin.
- •Preheat your oven to 400.
- •Truss your turkey if desired.
- •Brush your entire turkey with olive oil, sprinkle with salt.
- •Stuff the other quartered onion, and the celery stalks inside the cavity of the bird.
- •Place the turkey on a roasting rack inside a roasting pan. Add the broth to the bottom of the roasting pan. If the pan starts to dry out during the cooking, add the additional water to the bottom of the roasting pan. Do not allow the broth/water in the roasting pan to touch the turkey.
- •Cook until your turkey reachs about 160 degrees (it will continue to cook once out of the oven to meet the 165 degree temperature). Allow to rest for 10 minutes before carving.
Nutrition Facts : Calories 207.1, Fat 9.8, SaturatedFat 1.5, Sodium 47835.3, Carbohydrate 13.2, Fiber 1.4, Sugar 2.2, Protein 3.4
THE GREATEST GRILLED TURKEY
Although not very traditional, grilling turkey is the best way of cooking it -- it comes out tender and juicy every time! The turkey drippings may be used to prepare a gravy by placing a metal pan under the turkey inside the roasting pan, and mixing in about 1/2 cup water, adding more water as necessary to prevent the drippings from scorching. Remove the pan about 30 minutes before the turkey is done cooking.
Provided by Bob Cody
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 3h45m
Yield 18
Number Of Ingredients 4
Steps:
- Prepare an outdoor grill for indirect medium-high heat.
- Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to tucked position. Brush turkey with oil. Season inside and out with Italian seasonings, salt, and pepper.
- Place turkey, breast side up, on a metal grate inside a large roasting pan. Arrange pan on the prepared grill. Grill 2 to 3 hours, to an internal thigh temperature of 180 degrees F (85 degrees C). Remove turkey from grill and let stand 15 minutes before carving.
Nutrition Facts : Calories 460.2 calories, Carbohydrate 0.1 g, Cholesterol 178.7 mg, Fat 22 g, Protein 61.2 g, SaturatedFat 6.3 g, Sodium 148.2 mg
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TRAEGER BEER-BRINED TURKEY | TRAEGER GRILLS
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4.9/5 (18)Phone (800) 872-3437Category Poultry
- Remove the giblets from the turkey and set them aside for making gravy if desired, or discard them. Ingredients. 1 (12-14 lb) turkey, thawed if frozen.
- Make the brine: In a 5-gallon bucket, combine the beer, water, salt, and brown sugar and stir with a long-handled wooden spoon until the salt and sugar have dissolved.
- Add the turkey to the brine, making sure it is submerged (weigh down with a heavy pot lid or resealable bags of ice, if needed). Refrigerate for at least 8 hours, or overnight.
- Remove the turkey from the brine and dry thoroughly, inside and out, with paper towels. Discard the brine.
- Place the onion, rosemary, thyme, parsley, sage, bay leaves, celery, and apple in the turkey cavity and tie the legs together with butcher's twine. Fold the wings behind the bird's back.
- When ready to cook, set the Traeger temperature to 350˚F and preheat with the lid closed for 15 minutes. 350 ˚F / 177 ˚C.
- Insert the probe into the thickest part of a turkey thigh. Place the roasting pan (or the turkey) on the grill grates, close the lid, and roast until the internal temperature reaches 165˚F, 2 1/2-3 hours.
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- About 14 hours before grilling, in a very large bowl whisk all of the brine ingredients, except the ice water, until the salt and sugar are dissolved. Whisk in the ice water. The brine should be very cold.
- Remove the giblets, neck, and lumps of fat from the turkey and reserve (discard the liver). Place in a bowl, cover, and refrigerate until ready to grill. If the turkey has a plastic truss or a pop-up timer, remove and discard it. Place the turkey inside a sturdy plastic bag and put it in a 10-quart or larger stockpot. Pour enough of the brine into the bag to cover the turkey as much as possible when the bag is closed and tightly tied. Discard any extra brine. Seal the bag. Refrigerate the turkey for at least 12 hours and no longer than 14 hours.
- Remove the turkey from the bag and discard the brine. Rinse the turkey under cold water and pat it dry inside and outside with paper towels. Put one-third of the chopped onions and all of the thyme sprigs into the body cavity. Tuck the wing tips behind the turkey’s back and loosely tie the drumsticks together with butcher’s twine. Brush the turkey all over with the melted butter. Place one large disposable foil pan inside of the other to create a single pan of double thickness. Put the remaining onions into the pan and place the turkey, breast side down, on top of the onions. Allow the turkey to stand at room temperature for 1 hour before grilling.
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