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.
BEST BRINED TURKEY
This is the most moist and juicey turkey I have ever had in my life! I heard about brining turkeys on the food network and just knew I had to try it. So I made this recipe, and did. All I can say is that it's fabulous, and I know you will think so to. Thank you for trying it. ENJOY!
Provided by MizEmerilLagasse
Categories Poultry
Time P1DT4h
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot stir together the stock, water, brown sugar, salt, all spice, black pepper, cinnamon, and thyme Bring to a boil, turn to medium heat and let simmer for 5 minutes Remove from heat and cool completely, no cheating now!
- Place the turkey in a clean 5 gallon bucket and pour the brine over it Cover and let sit over night Flip the turkey in the morning, a few hours before cooking After the turkey is done in the brine, remove it from the brine and place it in its baking pan On a microwave safe plat, place the red, onions, cinnamon sticks, and thyme or rosemary Sprinkle with about 1/4 cup water and microwave on high for 7 minutes Place the apple, onions, cinnamon sticks, and thyme or rosemary inside the turkey Inject the turkey with the butter, optional Preheat oven to 500F, yes I know it's high, but trust me Cook the turkey for 30 minutes or until it is browned Cover with heavy duty foil and turn the oven down to 350F Bake for 2 1/2-3 hours more or until the turkey has reached an internal temperature of 161F.
- Remove turkey form the oven and allow to sit for 20 minutes or so before carving.
- **Youcan infuse the injection butter with garlic cloves, thyme, rosemary, pepper corns, or cinnamon sticks by just slowly melt it in a small sauce pan with one of those choices in it.
- Just remember to strain before injecting.
- Serving Suggestions: Mashed potatoes, corn, biscuits, corn bread, peas, or just bread.
BEST TURKEY EVER!! (BRINED)
My dad has made this turkey for the past 3 years at Thanksgiving. This is my 1st Thanksgiving at home and I plan on doing it as well. The meat comes out completely juicy and its just amazing!!
Provided by Jenninjapan
Categories Whole Turkey
Time 10h
Yield 22 serving(s)
Number Of Ingredients 11
Steps:
- Rinse turkey in cool water.
- In a very large clean container (non-corrosive pan or stockpot such as stainless steel or glass or a food-grade plastic container), mix salt and water together until salt dissolves. Stir in brown sugar and spices, mix well until sugar dissolves.
- Totally submerge poultry in solution and store, covered, in refrigerator for at least 6 hours and up to 8 hours. Since brining does not preserve meat, the turkey must be kept below 40 degrees F throughout the entire brining process. Ice packs may also be used to keep turkey at a safe temperature of below 40°F.
- Remove turkey from brine. Discard brine. Thoroughly rinse turkey under a slow stream of cool water, rubbing gently to release salt and sugar, both inside and out. Pat skin and both interior cavities dry.
- * NOTE: The ratio of water to salt is appropriate for a 15-pound turkey. If a larger or smaller turkey is brined, please calculate accordingly.
- * *NOTE: Other combinations of herbs may be added including 6-8 bay leaves, 3 cloves garlic and 2 teaspoons black peppercorns. Or a spicy flavor may be achieved by the addition of 1 cup small dried red chile peppers.
- In the cavity of turkey, place onion, carrot and celery.
- Brush turkey with melted butter.
- Roast turkey, breast side down, in a preheated 325 degree F oven for 2 hours. During this time, baste legs and back twice with melted butter.
- Remove turkey from oven and protecting your hands, grasp turkey with several layers of clean paper towels at both ends, and turn turkey, breast side up.
- Return turkey to oven and continue to roast, basting twice with pan dripping. Continue to roast until internal temperature reaches 170°F in the breast and 180°F in the thigh. NOTE: A brined turkey cooks slightly faster than an unbrined turkey, so check the internal temperature frequently.
- Remove turkey from the oven and allow to stand for 20 minutes before carving.
- Transfer to a platter and garnish with fresh fruit.
Nutrition Facts : Calories 675.8, Fat 27.2, SaturatedFat 8.5, Cholesterol 216, Sodium 10528.7, Carbohydrate 41.4, Fiber 1.3, Sugar 38.8, Protein 63.5
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 BARBECUED TURKEY
Replace the oven with the grill this Thanksgiving and follow our recipe to perfectly brine and barbecue your turkey.
Provided by Traci Des Jardins
Categories Poultry turkey Thanksgiving Dinner Fall Winter Grill Brine Grill/Barbecue Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 10 servings
Number Of Ingredients 19
Steps:
- In heavy large stockpot over high heat, bring 2 gallons water to boil. Stir in salt and sugar until completely dissolved. Remove from heat and add carrots, onions, celery, leeks, bay leaves, peppercorns, coriander seeds, red pepper flakes, fennel seeds, star anise, thyme, sage, and parsley. Cover and refrigerate at least 6 hours or overnight.
- Line large cooler with large heavy-duty garbage bag. Strain brine into cooler, discarding solids.
- Rinse turkey inside and out and pat dry. Transfer, breast side up, to cooler. If necessary, place large plate on top to keep turkey submerged in liquid. Tie bag tightly, then close cooler and transfer to cool place. Allow turkey to brine for 12 hours, turning over once halfway through. Using probe thermometer, check temperature of liquid every 3 hours and if necessary, add freezer packs enclosed in resealable plastic bags to keep temperature at or below 40°F.
- Line large, rimmed baking sheet with paper towels and top with wire rack. Remove turkey from brine and transfer, breast side up, to rack. Let stand 30 minutes to drain completely, then pat dry. Transfer to roasting pan. Tuck wing tips under breast and tie drumsticks loosely together with kitchen string. Place butter in pan next to turkey.
- If using gas grill, open hood, light all burners, and set on high. Close hood and preheat 10 minutes.
- If using charcoal grill, open bottom and lid vents and light charcoal. Let coals burn until completely coated in gray ash, about 25 minutes, then arrange around perimeter of grill to form circle.
- Transfer roasting pan to grill rack and cover grill. If using gas grill, turn all burners to low. During cooking, adjust burners to maintain temperature at 450°F.
- If using charcoal grill, if necessary lower temperature by partially closing vents (do not close completely). Maintain temperature by adding 60 new coals, prelit in chimney starter until completely covered in gray ash, every hour.
- Cook turkey, basting every 15 minutes with pan juices (tilt pan to let juices run out of cavity) and rotating pan 180° every hour, until instant-read thermometer inserted into thickest part of thigh (do not touch bone) registers 170°F, about 1 1/2 hours. (Time may be longer in cold weather. Avoid opening lid often because of rapid heat loss.)
- Transfer turkey to platter, cover loosely with foil, and let stand 20 minutes before carving.
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- In a large stockpot, whisk the brown sugar with the mustard, salt and cayenne. Gradually whisk in the water, then add the thyme and garlic. Add the turkey, cover and brine in the refrigerator for 35 hours.
- In a turkey fryer or an 18-quart or larger stockpot, bring the oil to 400°; this can take up to an hour. Remove the turkey from the brine and pat it dry inside and out with paper towels. Transfer the turkey to a frying basket, breast side up.
- Lower the turkey into the hot oil and fry for 3 minutes per pound, 36 minutes. Lift the basket out of the fryer and drain the turkey on a rack set over a rimmed baking sheet for 15 minutes. Carve and serve.
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- Remove the innards from the turkey and drain any defrosted liquid from the turkey, inside and out. Pat the turkey dry. Place the brining bag in the sink and and place the turkey in the brining bag.
- Boil 8 cups of water on the stove with the salt, sugar and other aromatics for a minute or two until the salt and sugar are dissolved, whisking virgorously. Add the saltwater mixture to more water and ice cubes to make 2 gallons and the water cools to room temperature.
- Pour the cold brine into the brining bag and over the turkey then add the peppercorns and herbs. Squeeze out the excess air in the bag and secure it closed, cinching the bag around the bird so it is fully submerged. Set the bagged turkey in a roasting pan, a large stock pot, or an extra clean ice chest or cooler with ice.
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- For easier mixing, boil the liquids ahead of time and dissolve in the salt and sugar while still hot with an extra tablespoon or so of water to account for evaporation.
- Squeeze each quarter of your orange into the brine before adding the remains as well as the rest of the ingredients, stirring together and submerging the turkey fully into the good amount of brine.
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- 2. Place the brine in a large stock pot with a gallon of cold water, cloves and bay leaves and a handful of ice to make sure the water is cold. Stir to combine.3. Wash the turkey inside and out and place breast side down in the stockpot with brine (you want the water to just cover the turkey).4. Refrigerate 18-24 hours (or set it in a cool safe place outside as long as itâs below 55 degrees outside).5. Preheat the oven to 450 degrees.6. Take the turkey out of the brine and rinse inside and out with cold water, discarding brine.7. Place the turkey on a roasting rack inside a wide low pan andblot the turkey with a paper towel.8. Tuck back the wings and rub the skin of the turkey with the oil.9. Roast on the lowest rack of the oven for 30 minutes and then place a piece of foil just over the breast of the turkey to cover (the breast cooks faster then the legs and wings so this process helps it to cook more evenly).10. Pour 1 cup of water in the pan, reduce temperature to 350 degrees and
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