Brine Cured Roast Turkey Food

THE BEST TURKEY BRINE

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.

BRINED AND ROASTED TURKEY

Steps:

• Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water.
• Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
• Preheat the oven to 325 degrees F.
• Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out. Place breast side down in a large, heavy roasting pan, and rub on all sides with the butter. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, orange, celery, carrot, bay leaves, and thyme. Loosely tie the drumsticks together with kitchen string.
• For the turkey broth: Heat the oil in a large heavy saucepan over medium high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking.
• Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside.
• Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.
• Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.
• For the pan gravy: Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat. Place the roasting pan on 2 stovetop burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup.
• In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes. Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve.
• To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.

BRINED, HERB ROASTED TURKEY

Steps:

• For the Brine:
• To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a nonreactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, food grade plastic storage bag). Add the oranges, lemons, thyme, and rosemary. Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.
• Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water.
• Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
• Preheat the oven to 325 degrees F.
• Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels both inside and out. Place turkey, breast side up, in a large, heavy roasting pan. Rub breast side with orange segments and rub on all sides with the butter, stuffing some underneath the skin. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, remaining orange, celery, carrot, bay leaves, thyme, rosemary, sage and parsley. Loosely tie the drumsticks together with kitchen string. Roast the turkey, uncovered, breast side down for 1 hour.
• Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.
• Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.
• For the turkey broth:
• Heat the oil in a large heavy saucepan over medium-high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking. Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside.
• For the pan gravy:
• Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat.
• Place the roasting pan on 2 stovetop burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup. In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes.
• Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve.
• Slice and serve guests with desired sides.

BRINE-CURED ROAST TURKEY

Steps:

• In 16-quart or larger stockpot, bring 2 gallons water to a boil. Add salt and sugar, and stir until completely dissolved. Turn off heat, and add carrot, onion, celery and leek. Add bay leaves, peppercorns, coriander, red pepper, fennel seeds, star anise and thyme. Refrigerate until cold.
• Remove giblets from turkey. Cover and refrigerate liver if using in stuffing. Discard remaining giblets or reserve for another use. Add turkey to stockpot. If necessary, weight it with a plate so that it stays below the brine's surface. Refrigerate for 72 hours, then remove from brine and allow to come to room temperature.
• Preheat oven to 425 degrees. Loosely fill the turkey at both ends with stuffing, and truss as you would a chicken.
• Place turkey in a large roasting pan, and roast until it starts to brown, about 25 minutes. Reduce oven setting to 350 degrees, and roast for 12 minutes more per pound, until internal temperature at the deepest part of the leg reaches 130 degrees. (Total roasting time will be about 3 hours.) Baste frequently with olive oil or butter and pan juices, using rosemary branches as a brush if desired. If the bird begins to darken too much, cover it loosely with a piece of foil. Before serving, remove turkey from oven and leave covered with foil. Allow it to rest for 20 minutes before carving and spooning the stuffing into a serving dish.

BRINED AND ROASTED WHOLE TURKEY

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.

SIMPLE TURKEY BRINE AND OVEN ROAST TURKEY RECIPE

Steps:

• Place 1 cup of table salt in the bottom of a large stockpot or clean plastic bucket. Add the water and lemon juice and stir until the salt dissolves.
• Remove the neck and giblets from the turkey. Discard or reserve to use later.
• Rinse the turkey under cold running water. Place the turkey in the brine and refrigerate for 10-14 hours.
• One hour before you're ready to roast the turkey, adjust the oven rack to the lowest position, preheat the oven to 400 degrees F for a 10-16 pound turkey, and 425 degrees F for a 16-20 pound turkey.
• Set a V-roasting rack inside of a large roasting pan, and set it aside.
• In a small microwave-safe bowl, add the butter and lemon zest and melt in the microwave on HIGH power for 20 seconds. Stir and then continue to heat at 10-second increments until completely melted and set aside.
• Remove the turkey from the brine and rinse under cold water. Tuck the turkey's wingtips behind its back, and tuck the drumstick tips into the skin of the tail area.
• Brush the turkey breast, wings, and drumsticks with half of the butter mixture and sprinkle with two pinches of salt and two pinches of black pepper.
• Place the turkey breast-side down onto the V-roasting rack, and then brush the back of the turkey with the remaining butter and sprinkle with a pinch of salt and pepper.
• Place the turkey in the preheated oven and roast for 45 minutes for a 10-16 pound turkey and 60 minutes for a 16-20 pound turkey.
• Take the turkey out of the oven, and reduce the oven temperature to 325 degrees F. Use silicone oven mitts or folded clean kitchen towels to flip the turkey breast-side-up.
• Place the turkey back into the oven and continue to roast until the thickest part of the breast reaches 160-165 degrees F. This will take about 1 hour for 10-16 pound turkeys and, 1.5 hours for 16-18 pound turkeys, and 2 hours for 18-20 pound turkeys.
• Take the turkey out of the oven and let it rest for 30 minutes, and then move it to a large cutting board and carve.

GOOD EATS ROAST TURKEY

Steps:

• Two to three days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
• Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
• The night before or early on the day you'd like to eat: Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
• Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
• Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
• Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
• Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

DRY-BRINED ROASTED TURKEY

Steps:

• The day before, remove the giblets from the turkey cavity and pat dry with paper towels.
• Combine the salt, sugar and pepper in a medium bowl. Sprinkle the mixture inside the turkey cavity and all over the outside skin, using all of it. Put the turkey on a large baking sheet or platter and refrigerate uncovered overnight.
• The next day, adjust a rack in the oven to the lowest position and remove the other racks. Preheat the oven to 325 degrees F. Set a roasting rack in a roasting pan.
• Rinse the turkey very well and pat dry thoroughly. Stuff the cavity with the herbs, bay leaves, garlic and onion. Put the turkey on the roasting rack, breast-side up, and brush with half of the butter. Tent with aluminum foil.
• Roast the turkey for 2 hours, then remove the foil and brush with the remaining butter. Increase the oven temperature to 425 degrees F and continue to roast until an instant-read thermometer inserted into the thigh registers 165 degrees F, about 45 minutes more. Let the turkey rest for 20 minutes, then remove and discard the herbs, bay leaves, garlic and onion before carving.

HOW TO BRINE AND ROAST A TURKEY

Steps:

• Mix in a plastic container or stockpot until dissolved.
• Makes 1 gallon of brining solution.
• Salinity differs!
• Determine the amount of brine needed to cover a 12-14 pound whole turkey.
• Tips: Start brining method the day before you plan to cook the turkey.
• Use a fresh or completely thawed turkey.
• Wash the bird inside and out and remove the giblet bag and neck.
• (Save for Giblet Gravy) In a large stockpot, plastic tub or cooler mix up brine and stir until the salt and sugar are completely dissolved.
• Place the turkey in the brine solution, breast down.
• Cover and chill for 6 to 8 hours.
• If you brine overnight reduce the salt and sugar by half so the turkey does not retain too much salt.
• Remove the turkey from brine, rinse inside and out under cold running water.
• Pat dry with paper towels.
• Preheat oven to 350 degrees.
• Place turkey on shallow roasting pan.
• Tie legs together and tuck wings underneath the bird.
• Coat the skin with butter or olive oil.
• Cover the breast loosely with aluminum foil.
• Add 1 cup water to bottom of pan.
• Cooking time will vary depending on the size of the turkey.
• Check the wrapper to see how much the turkey weighs and determine the approximately.
• cooking time Roast the turkey until temperature in the thickest part of the thigh reaches 180 degrees or thigh juices run clear when pierced with a fork.
• During the last 1 to 1 1/2 hours of cooking time remove the aluminum foil from the breast and baste with pan juices to encourage browning.
• When the turkey is done, (180 F), allow it to set 20 minutes before carving to allow juices to saturate the meat evenly.
• Cooking time: A 12-pound turkey will take about 3 hours and 15 minutes to roast.
• Add 15 minutes for each additional pound.