CIDER MARINATED TURKEY BREAST
I came up with this marinade from several different recipes. The brine gives the turkey a great flavor and it always comes out moist and yummy. You could also use a whole turkey as well. Whenever I make it I always get requests for the recipe. It even passed the "Mom test"; she says it's better than hers.
Provided by Kady3782
Categories Turkey Breasts
Time 1h50m
Yield 1 turkey breast, 12 serving(s)
Number Of Ingredients 12
Steps:
- In a large stockpot, or 2 gallon freezer bag, combine the apple juice through the water.
- Squeeze the juice from the orange quarters and add to the brine.
- Stir to combine.
- Add the turkey, making sure it is completely submerged in the brine.
- Refrigerate for 8-10 hours.
- Drain and discard marinade.
- Rinse turkey under cold water and pat dry.
- Place turkey breast on a rack in a roasting pan.
- Spray the breast with cooking spray to promote browning.
- Bake, uncovered, at 325 degrees for about 1 1/2 hours or until a meat thermometer reads 165 degrees.
- Let rest 15 minutes before carving.
CIDER BRINED TURKEY
Steps:
- In a large pot over medium-high heat, add the oil garlic, onions, and orange and saute for 4 minutes. Add the cider and bring to a simmer. Add the salt and herbs and let simmer for 2 minutes. Remove from heat, add the water and the ice. Stir until the brine is cooled to at least room temperature. Add the turkey to the pot. The turkey should be completely submerged in the brine. Cover with a lid and put in the refrigerator. Let the turkey brine for a minimum of 12 hours and no more than 24 hours.
- Preheat the oven to 350 degrees F
- Remove the turkey from the brine, rinse and pat dry. Tuck the wings under the back portion of the breast. Tie the legs together with piece of butcher's twine. Put the turkey, breast side up, in a roasting pan fitted with a rack. Add the chicken broth to the roasting pan. Put in the oven and roast until an instant-read thermometer inserted in thickest part of the thigh reads 165 degrees F, 15 to 20 minutes per pound, about 3 hours. Make sure to baste the turkey every 20 minutes with the pan drippings. If the turkey begins to brown too quickly tent it loosely with foil. Remove the foil the last 30 minutes of cooking. Transfer the turkey to a cutting board or serving platter and let rest at least 15 minutes before carving.
- Carve the turkey and serve with the Gravy.
- Melt the butter in a large skillet over low heat. Whisk in the flour and cook until the flour turns a light brown color, about 3 to 4 minutes. Slowly whisk in the pan drippings and the chicken broth. Add the thyme leaves and season with salt and pepper, to taste. Let the gravy simmer until thick, about 5 minutes.
LAUREN'S APPLE CIDER ROAST TURKEY
The most delicious turkey ever! The brine is well worth the extra time the night before; the result is a juicy, perfectly seasoned turkey. A brined turkey cooks 20-30 minutes faster; keep that in mind when consulting roasting charts. Enjoy!
Provided by Lauren
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Yield 15
Number Of Ingredients 8
Steps:
- Rinse turkey inside and out with cold water; pat dry with paper towels.
- Mix water, apple cider, kosher salt, and sugar in a large pot or 5-gallon food-grade bucket, stirring to dissolve salt and sugar. Submerge the turkey in the brine, cover the container, and place in refrigerator, 8 hours or overnight.
- Preheat oven to 325 degrees F (165 degrees C).
- Remove turkey from brine and discard used brine. Place turkey with breast side up into a roasting pan; pat turkey and cavity dry with paper towels. Loosen turkey skin over the breast and thighs with your fingers.
- Mix olive oil, thyme, and poultry seasoning in a small bowl. Rub the seasoned oil over the turkey and underneath the loosened skin. Cover turkey loosely with aluminum foil.
- Roast in the preheated oven until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 165 to 175 degrees F (75 to 80 degrees C), 4 to 4 1/2 hours. Remove foil tent about 45 minutes before end of roasting time to let the skin brown. Let turkey rest 30 to 45 minutes before carving.
Nutrition Facts : Calories 952.2 calories, Carbohydrate 48.6 g, Cholesterol 286.1 mg, Fat 37.7 g, Protein 98.1 g, SaturatedFat 10.4 g, Sodium 9387.1 mg, Sugar 43.9 g
MARINATED THANKSGIVING TURKEY
My family enjoys this Thanksgiving turkey because it cooks up tender, tasty and golden brown. Build up flavor by marinating the meat, then grill it to add a tempting barbecued flavor. -Ken Churches, Kailua-Kona, Hawaii
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Combine the first 7 ingredients; set aside and refrigerate 1 cup for basting. Place 1 oven roasting bag inside the other. Place turkey inside inner bag; pour in remaining marinade. Seal bags, pressing out as much air as possible; turn to coat turkey. Place in a shallow roasting pan. Refrigerate overnight, turning several times., Remove turkey; drain and discard marinade. , Prepare grill for indirect medium heat. Tuck wings under turkey and arrange breast side down on grill rack. Grill, covered, for 1 hour. , If using a charcoal grill, add 10 briquettes to coals; turn the turkey. Baste with reserved marinade. Cook, covered, for 1-1/2 to 2 hours, adding 10 briquettes to maintain heat and brushing with marinade every 30 minutes until thermometer inserted in thigh reads 170°. Remove turkey from grill; tent with foil. Let stand 20 minutes before carving. , Conventional roasting method: Follow steps for marinating turkey overnight. Preheat oven to 325°. Place turkey on a rack in a large roaster. Bake, uncovered, 3 to 3-1/2 hours or until a thermometer inserted in a thigh reads 170°. Baste frequently with reserved marinade. When turkey begins to brown, cover lightly with a tent of aluminum foil. Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. If desired, skim fat and thicken pan drippings for gravy; serve with turkey.
Nutrition Facts : Calories 407 calories, Fat 12g fat (4g saturated fat), Cholesterol 171mg cholesterol, Sodium 383mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 67g protein.
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