BRINED WHOLE TURKEY
When was the last time you truly enjoyed your holiday turkey? If it's been a while, we suggest you give your regular recipe a rest and try out this whole turkey instead. As you might have noticed (from its 100-plus, five-star ratings), it's been helping home cooks master succulent and tender-to-the-bone turkeys for decades now. And its success is nearly guaranteed-a bold promise, yes, but we'll stand behind it. The reason this recipe turns out time after time is because it uses the brining technique. Brining, in this case, wet brining, involves soaking the bird in a simple solution of salt and water for an extended period of time (8 to 12 hours) prior to roasting. The soak breaks down tough muscle tissue and infuses the meat with flavor. So when we say you don't have to suffer lackluster turkey again, it's not a false promise, all you have to do is make this fan-favorite recipe. Our guess is that you'll never go back to your old standard.
Provided by Betty Crocker Kitchens
Categories Entree
Time 12h30m
Yield 14
Number Of Ingredients 8
Steps:
- Mix cold water and salt in a large clean bucket or stockpot (noncorrosive); stir until salt is dissolved. Add turkey. Cover and refrigerate 8 to 12 hours.
- Heat oven to 325°F. Remove turkey from brine; discard brine. Thoroughly rinse turkey under cool running water, gently rubbing outside and inside of turkey to release salt. Pat skin and both interior cavities dry with paper towels.
- Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching. Toss onion, carrot, celery and thyme with 1 tablespoon of the melted butter; place in turkey cavity.
- Place turkey, breast side down, on rack in large shallow roasting pan. Brush entire back side of turkey with 1 tablespoon melted butter. Turn turkey over. Brush entire breast side of turkey with remaining 1 tablespoon melted butter. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. (Do not add water or cover turkey.)
- Roast uncovered 3 hours 30 minutes to 4 hours, brushing twice with pan drippings during last 30 minutes of roasting.
- Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted. If a meat thermometer is not used, begin testing for doneness after about 3 hours. When turkey is done, place on warm platter and cover with aluminum foil to keep warm. Let stand about 15 minutes for easiest carving.
Nutrition Facts : Calories 325, Carbohydrate 0 g, Cholesterol 145 mg, Fiber 0 g, Protein 47 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 620 mg
BRINED AND ROASTED WHOLE TURKEY
No dish has more riding on its success than the holiday turkey. Brining locks in a turkey's natural juices, so it won't dry out during the roasting process, ensuring the perfect centerpiece for a flavorful feast.
Provided by Morton
Categories Trusted Brands: Recipes and Tips
Time 13h20m
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 984.6 calories, Carbohydrate 20.7 g, Cholesterol 341.8 mg, Fat 46.9 g, Protein 108.9 g, SaturatedFat 16.8 g, Sodium 9504.4 mg, Sugar 20.2 g
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.
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.
BRINING AND COOKING THE PERFECT TURKEY WITH DELICIOUS GRAVY
This turkey is incredibly moist and delicious. Even after heating up leftovers days later the meat is still so tender, moist and delicious. I make this primarily for Thanksgiving and have gotten nothing more than rave reviews every time! You can substitute turkey broth for chicken broth in this recipe. Brining cuts down the cooking time.
Provided by Krystal L.
Categories Meat and Poultry Recipes Turkey Brine
Time P1DT15h35m
Yield 24
Number Of Ingredients 19
Steps:
- Pour 4 32-ounce cartons of low-sodium chicken broth into a large stock pot and stir in kosher salt, savory, thyme, sage, and rosemary. Bring to a boil, reduce heat to medium, and cook the brine for 7 minutes to blend flavors. Cool. Pour the mixture into a 5-gallon food-grade bucket, large cooler, or large brining bag. Stir apple juice and 1 gallon of water into the mixture. Place turkey, breast side down, into the brine and pour in more water if needed to cover. Place in refrigerator and brine for at least 36 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove turkey and discard used brine. Rinse turkey and pat dry with paper towels. Place the turkey with breast side down on a roasting rack set into a roasting pan. Stuff the bird with 2 onions, 4 stalks of celery, and 4 carrots; place remaining 2 onions, 4 stalks of celery, and 4 carrots into the roasting pan surrounding the turkey. Brush outside of the turkey with 1/4 cup melted butter and pour white cooking wine and 2 32-ounce cartons of chicken broth into the pan.
- Roast in the preheated oven for 30 minutes; baste with pan juices. If skin begins to darken too quickly, place a tent of aluminum foil over the bird. Continue roasting for 1 1/2 more hours, basting every 30 minutes. Turn the turkey over so it is breast side up; brush with remaining 1/4 cup melted butter. Continue roasting, basting every 30 minutes, until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 180 degrees F (80 degrees C), about 1 more hour (3 hours roasting time in all).
- Remove turkey and set aside while you make the gravy. Strain all the pan drippings through a mesh strainer into a large saucepan. Bring to a boil, reduce heat to medium-low, and simmer. Whisk 2 cups water, 1 32-ounce carton turkey broth, and cornstarch together in a bowl until smooth. Whisk the cornstarch mixture into the hot pan drippings and cook until thickened, whisking constantly, about 5 minutes. Let gravy cool to thicken slightly. If desired, use a gravy separator to remove excess fat. Serve turkey with gravy.
Nutrition Facts : Calories 796.2 calories, Carbohydrate 29.1 g, Cholesterol 261 mg, Fat 33.9 g, Fiber 1.8 g, Protein 87.5 g, SaturatedFat 11.3 g, Sodium 4792 mg, Sugar 21.3 g
BRINED TURKEY
I love a brined turkey. When you think about cooking any poultry for more than two hours, you definitely want a bird that was packed in a saline solution or brined yourself. Never again will you have a dry turkey. The osmosis will make your bird tender and juicy. This recipe is good for turkeys between 12 and 22 pounds. Roast as desired.
Provided by Ed Price
Categories Side Dish Sauces and Condiments Recipes
Time 12h20m
Yield 16
Number Of Ingredients 10
Steps:
- Bring 2 quarts water to a boil in a large pot; stir kosher salt and white sugar into the water to dissolve completely. Remove from heat and let cool somewhat before transferring to a large food-safe container large enough to hold the brine and turkey, but small enough to fit in your refrigerator. Pour 2 gallons cold water into the container; add rosemary sprigs, thyme sprigs, garlic, Allspice, and black pepper.
- Gently submerge turkey into the brine; refrigerate for 12 to 36 hours.
- Remove turkey from the brine and rinse both inside and outside thoroughly. Discard brine.
Nutrition Facts : Calories 730.5 calories, Carbohydrate 12.9 g, Cholesterol 268.2 mg, Fat 31.9 g, Fiber 0.1 g, Protein 92 g, SaturatedFat 9.3 g, Sodium 11626.8 mg, Sugar 12.5 g
BRINED TURKEY RECIPE
Use our Brined Turkey Recipe to make a delicious Thanksgiving turkey! Once you try this Brined Turkey Recipe, you may never go back to unbrined again. Try our Brined Turkey Recipe today.
Provided by My Food and Family
Categories Thanksgiving Recipes
Time 11h20m
Yield 22 servings
Number Of Ingredients 6
Steps:
- Cook 1 qt. (4 cups) water, sugar, salt, vinegar and pepper in saucepan on medium heat 10 min. or until sugar and salt are dissolved, stirring occasionally. Pour into plastic container large enough to hold brining liquid and turkey. Add remaining water. Cool completely.
- Remove and discard neck and giblets from turkey cavities.
- Add turkey to brining liquid; cover. Refrigerate at least 10 hours or up to 24 hours. Remove turkey from liquid; rinse well with cold water. Pat dry with paper towels. Cook as desired.
Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 155 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 40 g
BRINED AND ROASTED WHOLE TURKEY
Make and share this Brined and Roasted Whole Turkey recipe from Food.com.
Provided by Joanie Grow
Categories Whole Turkey
Time 9h
Yield 12-15 serving(s)
Number Of Ingredients 7
Steps:
- To Brine: Combine 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 for 4 to 5 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.
- 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° 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° F; continue to roast, basting and rotating the pan once about halfway through cooking, until the*internal temperature reaches 170° F.
- ,for turkey breast meat and 180° F.
- ,for turkey thigh meat.
- Remove the turkey from the oven.
- Let stand 20 minutes before carving.
- Tips:*Internal temperature guidelines courtesy of USDA Food Safety Facts.
- Do NOT brine turkey if it includes?
- basting?
- liquids that contain salt.
- If pressed for time, use twice as much salt and sugar in the brine and cut soaking time to just 2 hours.
- If you purchase a turkey with a pop-up timer, leave it in place and ignore it.
- If removed, the timer will leave a gaping hole for juices to escape.
- Serves: 10 to 12.
- Preparation Time: 5 hours.
- Recipe by Morton Salt.
Nutrition Facts : Calories 939.8, Fat 44.1, SaturatedFat 15.1, Cholesterol 329.1, Sodium 19171.8, Carbohydrate 33.9, Sugar 33.5, Protein 92.8
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.
BRINED, HERB GRILLED TURKEY
I heard about brining from a couple of friends who like to cook and thought I'd try it out. I did some research on the web and came across this brining solution from Emeril. I have always grilled my turkeys with great results.
Provided by big daddy cook
Categories Whole Turkey
Time P1DT3h
Yield 12-14 serving(s)
Number Of Ingredients 20
Steps:
- To make the brining solution, dissolve the salt and sugar in 3 gallons of cold water in a large clean, heavy-duty, food grade plastic storage bag. Add the oranges, lemons, thyme, and rosemary.
- Rinse the turkey inside and out under cold running water. Soak the turkey in the brine, covered and refrigerated for up to 24 hours.
- Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels inside and out.
- Place turkey, breast side up, in a large, foil roasting pan with a rack. 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. Grill the turkey, uncovered, breast side down for 1 hour.
- Remove from the grill turn, and baste with 1/2 cup stock. Cover with foil and continue grilling with the breast side up until a meat thermometer registers 165 degrees F when inserted into the largest section of thigh about 3 to 3 1/2 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.
- Remove from the grill and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.
Nutrition Facts : Calories 1009, Fat 45.9, SaturatedFat 14.9, Cholesterol 353.9, Sodium 14522.5, Carbohydrate 41.2, Fiber 3.2, Sugar 35.9, Protein 103.2
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.
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
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
PERFECT TURKEY (BRINED)
Never will you find white turkey meat so moist and juicy as when you prepare it in this way! Double the ingredients for double the bird.
Provided by Emjay99
Categories Poultry
Time 3h15m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Place the turkey in the bucket or large non-aluminum pasta pot big enough so that it can be submerged in liquid.
- Dissolve salt and brown sugar in the chicken stock, apple juice and white wine.
- Add the herbs and pour over the turkey.
- Add cold water until the turkey is completely submerged under liquid.
- If the bucket has a lid then cover it or use plastic wrap and place in the fridge for at least 24 hours prior to roasting.
- When ready to roast, remove turkey from the brine.
- Discard the brine- do not use it to make gravy.
- Pat the turkey dry with paper towels.
- Stuff the turkey if you wish.
- Brush with oil or melted butter season with seasoning salt and roast in the usual manner.
- Boil up the neck and make the gravy from the stock.
Nutrition Facts : Calories 986.4, Fat 44, SaturatedFat 12.4, Cholesterol 370.5, Sodium 6021.9, Carbohydrate 20.3, Fiber 1.6, Sugar 16.4, Protein 111.9
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