BROWN SUGAR-BRINED TURKEY
A simple brown-sugar brine gives this turkey deep, rich flavor and beautifully burnished skin. You can make a simple gravy with the pan drippings, but remember that brining increases the saltiness of drippings, so use salt-free or low-sodium broth in your gravy and taste it before adding additional salt.
Time 9h30m
Yield Serves 10 with leftovers
Number Of Ingredients 8
Steps:
- Combine brown sugar, salt, bay leaves, garlic and 8 cups water in a large pot. Place over high heat and bring to a boil, stirring to dissolve sugar and salt.
- Remove from heat, stir in ice and cool completely. Very early on the day of cooking (or late the night before), pour brine into a 4- to 5-gallon pot or other clean container.
- Add turkey and any additional cold water needed to just submerge it. Turn turkey a few times and then leave it breast-side down. Refrigerate for at least 5 hours and up to 8 hours.
- Preheat oven to 475°F and adjust racks to fit the turkey.
- Remove turkey from brine, pat dry and place on a rack in a large roasting pan. Brush with butter and sprinkle with pepper. Tie legs together with kitchen string, tuck wings under body and roast for 20 minutes.
- Lower the oven temperature to 350°F and tent breast loosely with foil.
- Roast until an instant-read thermometer inserted into thickest part of thigh, without touching bone, registers 165°F or juices run clear (not pink) when you poke thigh with a paring knife, 2 to 2 1/2 hours more.
- Transfer turkey to a carving board, tent with foil and let rest for 30 minutes before carving.
Nutrition Facts : Calories 290 calories, Fat 15 grams, SaturatedFat 5 grams, Cholesterol 110 milligrams, Sodium 780 milligrams, Carbohydrate 2 grams, Protein 36 grams
MY FAVORITE TURKEY BRINE
Provided by Ree Drummond : Food Network
Time P1DT25m
Yield 18 servings
Number Of Ingredients 9
Steps:
- Combine 2 gallons cold water with the apple cider, brown sugar, salt, peppercorns, bay leaves, garlic, rosemary and orange peels in a large pot. Stir until the salt and sugar dissolve. Bring to a boil, then turn off the heat and cover.
- Allow to cool completely, then place into the fridge to chill. Place uncooked turkey in the chilled brine solution, then refrigerate for 16 to 24 hours.
- When ready to roast the turkey, remove from the brine. Submerge the turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside.
- Discard the brine. Remove the turkey from the clean water, pat dry, and cook according to your normal roasting method.
BRINED BROWN-SUGAR TURKEY
Provided by Butterball
Yield 10
Number Of Ingredients 9
Steps:
- Combine brown sugar, mustard, salt and ground red pepper in large nonmetallic container. Gradually whisk in ice water, thyme and garlic; stir until sugar is dissolved.
- Remove neck and giblets from body and neck cavities of turkey. Refrigerate for another use or discard. Place turkey, breast side down, in brine mixture. Cover; refrigerate overnight.
- Preheat oven to 325°F. Remove turkey from brine; pat dry with paper towels. Turn wings back to hold neck skin against back of turkey.
- Return legs to the tucked position, if untucked. Place turkey, breast side up, on flat rack in shallow roasting pan; coat with cooking spray.
- Roast turkey 2 hours. Then, cover breast and top of drumsticks loosely with foil to prevent overcooking. Continue roasting turkey 1½ to 1¾ hours* or until meat thermometer reaches 180°F when inserted into deepest part of thigh not touching bone. *Follow cooking times according to package directions; times vary with size of turkey.
- Transfer turkey to cutting board; loosely tent with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 260, Fat 10 g, Cholesterol 70 mg, Sodium 920 mg, Protein 22 mg, ServingSize 10
TURKEY BRINE WITH BROWN SUGAR
Brown sugar and two types of salt join a bevy of spices and fresh herbs in this flavorful brine for your Thanksgiving turkey.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 12
Steps:
- Wrap seeds, peppercorns, and bay leaves in a square of cheesecloth; tie with kitchen twine. Bring 2 gallons water, both salts, and brown sugar to a boil in a very large pot, stirring to dissolve. Add bundle, garlic, thyme, and parsley. Let cool completely. Fully submerge turkey, weighting it down with a plate topped with cans if necessary. (In lieu of a large pot, you can use a brining bag.) Refrigerate turkey overnight.
BROWN SUGAR-SOY TURKEY LEGS
Roasting a whole bird is a chore, and Friendsgiving should be a fun, stress-free affair. Cut down on the turkey drama by roasting a pan of legs instead. Besides, everyone knows dark meat is the best part anyway. No more fighting over who gets the legs!
Provided by Food Network
Categories main-dish
Time 10h10m
Yield 12 to 16 servings
Number Of Ingredients 12
Steps:
- For the brine: In a medium saucepan, bring 1 quart water to a boil. Add the salt, ginger, peppercorns and star anise, if using. Turn the heat to low and simmer 10 minutes. Pour into a large container with 1 quart orange juice and 2 quarts water and stir well. Add the turkey legs and refrigerate 8 hours or overnight (no more than 18 hours).
- Preheat the oven to 400 degrees F. Line a baking sheet with foil. Remove the turkey legs from the brine and place on the prepared baking sheet. Mix together the remaining cup orange juice and 1 cup water and pour into the pan. Cover tightly with aluminum foil, and bake for 40 minutes.
- For the glaze: Meanwhile, in a small saucepan over medium heat, cook the brown sugar with 1 cup water, stirring occasionally with a wooden spoon, until the sugar begins to melt. Reduce the heat to low and continue to cook until the caramel begins to bubble, about 4 minutes.
- Remove the pan from the heat and carefully pour in the soy sauce 1/4 cup at a time (the caramel will bubble and steam, so keep it at an arm's distance and allow it to calm down between additions). Stir in the fish sauce, scallion whites, garlic and jalapenos. Return to medium heat and cook, stirring occasionally, until the sauce comes to a simmer. Remove the foil from the turkey legs. Baste the turkey legs with half of the caramel sauce, flipping the legs over to coat both sides, and bake for another 20 minutes. Repeat the process with the remainder of the sauce, and continue to cook until an instant-read thermometer inserted into the thickest part of the leg registers 165 degrees F, about 15 more minutes. Remove to a serving dish and cover with foil, then allow to rest for at least 15 minutes before serving. Garnish with the scallion greens.
ULTIMATE TURKEY BRINE
Simple overnight brine that will make any turkey moist and tasty. You can use this recipe for turkeys in the 15 to 20-pound range. Brining works best for fresh turkeys; you should definitely not brine any turkey that is already injected with a 'solution.'
Provided by Eric
Categories Side Dish Sauces and Condiments Recipes
Time 2h25m
Yield 30
Number Of Ingredients 8
Steps:
- Bring water to a boil in a large stockpot. Stir salt and sugar into the water until dissolved; bring water again to a boil. Add cloves, bay leaves, peppercorns, rosemary, and thyme to the water, reduce heat to medium-low, and cook mixture at a simmer for about 20 minutes.
- Refrigerate brine until completely cooled.
Nutrition Facts : Calories 44.1 calories, Carbohydrate 11.3 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 6080.8 mg, Sugar 10.7 g
KITTENCAL'S BEST BROWN SUGAR TURKEY BRINE
This brine is enough for up to a 20-pound whole turkey and will produce the most juiciest and delicious bird you will ever have, with this brine you will taste only the turkey not any extra herbs or flavorings that are added in to some brines --- I use my food-safe picnic cooler to brine my turkey in it works quite well, you might want to purchase one if you plan on brining your turkey on a regular basis, and you will once you have tried this method just make certain to purchase one that is food-safe --- you may omit the garlic but I strongly suggest to add it --- you must use only kosher salt not regular table salt --- if desired after brining continue with my recipe#199612
Provided by Kittencalrecipezazz
Categories Whole Turkey
Time P1D
Yield 32 cups (approx)
Number Of Ingredients 7
Steps:
- In a large bucket or container mix together the warm water with brown sugar and salt; stir until NO kosher salt and sugar granules remain in the water (make certain to use very warm water so that the salt and suagr will dissolve easily and completely).
- Add in Worcestershire sauce, peppercorns, and garlic; stir until the Worcestershire sauce is combined.
- Cool the water until almost room temperature.
- Wash the turkey inside and out with cold water, then place in the brine (if the brine does not quite cover the turkey, then place it breast-side up to start, then turn it over after a couple of hours later).
- Place in refrigerator for 24 hours,.
- Remove the turkey from the brine and rinse the turkey THOROUGHLY under cold running water.
- Pat dry with paper towels then cover and refrigerate if not preparing right away or continue with my turkey recipe (#199612).
Nutrition Facts : Calories 298.2, Fat 12.9, SaturatedFat 3.6, Cholesterol 109, Sodium 3651.1, Carbohydrate 10.7, Fiber 0.1, Sugar 10, Protein 32.9
INCREDIBLE TURKEY BRINE
This turkey brine will impart incredible flavor to your bird and keep it moist no matter how long you cook it. The allspice berries give this recipe a unique and wonderful flavor, so depending on how much of this flavor you want, you can add more or less berries. Kosher salt is the best option for any brine, but if you don't have any on hand, substitute the 1 1/4 cup of kosher salt for 1 cup of table salt. I once used this to brine a turkey that took 7 hours to cook, and it was still one of the most moist and juicy turkeys I ever made. This recipe will make enough to cover up to a 17 pound turkey.
Provided by Patrick
Categories Side Dish Sauces and Condiments Recipes
Time 1h10m
Yield 1
Number Of Ingredients 10
Steps:
- Stir water, salt, brown sugar, Worcestershire sauce, garlic, thyme, rosemary, peppercorns, allspice berries, and bay leaf together in a large pot; bring to a boil. Set aside to cool completely before brining turkey.
Nutrition Facts : Calories 382.2 calories, Carbohydrate 97.2 g, Fat 0.6 g, Fiber 2.7 g, Protein 2.1 g, SaturatedFat 0.2 g, Sodium 114785.2 mg, Sugar 78.2 g
KITTENCAL'S BASIC BROWN SUGAR BRINE FOR MEAT AND POULTRY
This is a basic recipe that allows just the flavor of the meat to shine through, feel free to add in herbs if so desired, This is great to use on chicken or turkey pieces before grilling, make certain that your meat is fully covered in the brine, double or triple the recipe if needed, use kosher salt *only* for this brine
Provided by Kittencalrecipezazz
Categories Poultry
Time 5m
Yield 4 1/4 cups (approx)
Number Of Ingredients 4
Steps:
- In a bowl mix together the brown sugar and kosher salt in water until thoroughly mixed (no granules should remain in the water).
- Pour the mixture over meat making certain to cover completely.
- Soak the meat for 6-24 hours.
- Wash meat thoroughly under cold water before cooking.
Nutrition Facts : Calories 48.8, Sodium 6666.8, Carbohydrate 12.6, Sugar 12.4
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- In a small bowl, mix the sugar, salt, rosemary, sage, and pepper for the dry brine. Place the turkey on a large rimmed baking sheet. Rub the dry brine all over the turkey, including inside the cavity. Refrigerate, uncovered, for at least 12 hours and up to 2 days. Let the turkey stand at room temperature for 1 hour before roasting.
- Preheat the oven to 375°. Using damp paper towels, brush the dry brine off the turkey. Tuck the wings underneath the bird and smear the butter all over the turkey. Using kitchen twine, loosely tie the legs together.
- Scatter the onion, carrots, and celery in the bottom of a large roasting pan. Place a roasting rack inside the pan. Place the turkey on the rack.
- Roast the turkey, basting occasionally with the pan drippings, until the skin is deep golden and an instant-read thermometer registers 165° when inserted into the thickest part of the breast and the thigh, about 2 1/2 hours.
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