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
Provided by Food Network
Categories main-dish
Time P1DT3h40m
Yield 6 to 8 servings
Number Of Ingredients 32
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.
EMERIL BRINED AND ROASTED TURKEY
Categories turkey
Number Of Ingredients 7
Steps:
- 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. Brine: 1 cup salt 1 cup brown sugar 2 oranges, quartered 2 lemons, quartered 6 sprigs thyme 4 sprigs rosemary 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. 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.
CLASSIC BRINED AND ROASTED TURKEY
Brined to retain moisture, then basted with butter and wine while roasting, this turkey, the centerpiece of the Thanksgiving meal, is golden and juicy. The bird is brined for 24 hours, so leave plenty of time for this recipe. If you don't brine yours, skip steps one and two.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Yield Serves 12 to 14
Number Of Ingredients 17
Steps:
- Put salt, sugar, onions, leeks, carrots, celery, bay leaves, thyme, parsley, peppercorns, and 10 cups water in a large stockpot. Bring to a boil, stirring until salt and sugar have dissolved. Remove from heat; let brine cool completely.
- Add turkey, breast first, to the brine. Cover; refrigerate 24 hours. Remove from brine; pat dry with paper towels. Let stand at room temperature 2 hours.
- Preheat oven to 425 degrees, with rack in lowest position. Stir together melted butter and wine in a medium bowl. Fold a very large piece of cheesecloth into quarters so that it is large enough to cover breast and halfway down sides of turkey. Immerse cloth in butter mixture; let soak.
- Place turkey, breast side up, on a rack set in a roasting pan. Fold wing tips under turkey. Sprinkle 1 teaspoon each salt and pepper inside turkey. Loosely fill body and neck cavities with stuffing. Tie legs together with kitchen twine. Fold neck flap under; secure with toothpicks. Rub turkey all over with softened butter; season with salt and pepper.
- Remove cheesecloth from butter mixture, squeezing gently into bowl. Reserve butter mixture for brushing. Lay cheesecloth over turkey. Place turkey, legs first, in oven. Roast 30 minutes. Brush cheesecloth and exposed turkey with butter mixture. Reduce temperature to 350 degrees. Roast, brushing every 30 minutes, 2 1/2 hours more; cover with foil if browning too quickly. If making gravy, add giblets and neck to pan 1 1/2 hours after reducing temperature; roast 30 minutes, and reserve.
- Discard cheesecloth; rotate pan. Baste turkey with pan juices. Roast, rotating pan halfway through, until skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees and stuffing reaches 165 degrees, about 1 hour. Transfer to a platter. Set pan with drippings aside for gravy. Let turkey stand at room temperature at least 30 minutes. Garnish, if desired.
EMERIL'S TURKEY BRINE RECIPE - (3.6/5)
Provided by MauiDreaming
Number Of Ingredients 14
Steps:
- in a large non-reactive container (a cooler you don't use anymore is good) combine juices, salt, sugar and enough water to dissolve salt and sugar (about 1 gallon). add rest of ingredients, except more water and stir together. put the turkey in in the brine, the entire turkey needs to be covered, add more water to cover completely, cover and refridgerate overnight, at least 12 hours. if a container is not available, place turkey in a large heavy duty plastic bag, pour in brine and water as needed, set in a large pan or other container to catch any leakage. remove turkey from brine (discard brine)...pat turkey dry with paper towles. prepare and roast turkey as you usually would.
EMERIL LAGASSE TURKEY MARINADE
Fill the injector with the marinade, stick the needle into the breast and inject some marinade - do not remove the needle, turn it toward another area of the breast and inject more marinade. Do this again, for all of the places on the breast that can be reached through that same puncture.
Provided by Timothy H.
Categories Apple
Time 20m
Yield 2 cups, 10-14 serving(s)
Number Of Ingredients 20
Steps:
- In the above recipe it looks like just a tablespoon of Crab Boil would hardly be noticed. Don't use more unless you are sure you want to. The word concentrated is there for a reason. This marinade needs to go in a food processor or blender for 5 minutes so that it doesn't clog the injector.
- Emeril uses this as his injection marinade in a turkey that he dry brines for 24 hours in 1 cup of salt, 1 Tablespoon cayenne, and 1 Tablespoon of freshly ground black pepper.
Nutrition Facts : Calories 115.1, Fat 0.4, SaturatedFat 0.1, Sodium 2133.2, Carbohydrate 27.3, Fiber 1.6, Sugar 21.5, Protein 1.1
CITRUS AND HERB BRINED ROASTED TURKEY WITH GRAVY
My husband has been making our turkey this way for the past couple of years. This is a recipe he found on Emeril Lagasse's site and it is a winner ! The brine not only gives the Turkey a fantastic flavor but makes it soo incredibly moist. My husband is a great cook and I dedicate this post to him ! Love you baby...
Provided by Angela Gray
Categories Roasts
Time 16h
Number Of Ingredients 1
Steps:
- 1. 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.
- 2. Brine: 1 cup salt 1 cup brown sugar 2 oranges, quartered 2 lemons, quartered 6 sprigs thyme 4 sprigs rosemary 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. 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.
- 3. ***Turkey Stock for basting and making gravy*** **Make this before you put your bird in the oven** 1 tablespoon vegetable oil Reserved turkey neck and giblets 1 large carrot, coarsely chopped 1 onion, coarsely chopped 1 large celery stalk, coarsely chopped 1 small bay leaf 3 cups canned turkey stock, chicken stock, or canned low-salt chicken broth 3 cups water For the turkey stock: 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. ***You will use this stock to baste the turkey and for the gravy.
- 4. ***Ingredients for inside of Turkey cavity*** 1 (10 to 12-pound) turkey 4 tablespoons unsalted butter at room temperature 1 large yellow onion, cut into 8ths 1 large orange, cut into 8ths 1 stalk celery, cut into 1-inch pieces 1 large carrot, cut into 1-inch pieces 2 bay leaves 2 sprigs thyme ** 1 1/2 to 2 cups chicken or turkey stock, for basting.
- 5. 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.
- 6. 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.
- 7. Remove the Turkey from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.
- 8. ***Gravy***
- 9. 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 stove top 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.
- 10. 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.
- 11. The turkey is so moist and flavorful done this way, Happy Thanksgiving everyone, enjoy !
More about "emerils brined and roasted turkey food"
EMERIL'S BRINED AND ROASTED TURKEY | FOOD.COM
From food.com
5/5 (3)Total Time 5 hrsCategory Whole TurkeyCalories 993 per serving
JOIN BIGOVEN AND GET YOUR RECIPES ORGANIZED
From bigoven.com
BEST SITES ABOUT EMERILS RECIPES FOR TURKEY BRINE
From great-recipe.com
EMERIL TURKEY RECIPES FOOD NETWORK - SANTE BLOG
From santeesthetic.com
EMERIL'S BRINED TURKEY RECIPE | AMTRECIPE.CO
From amtrecipe.co
EMERIL'S BRINED HERB ROASTED TURKEY / BRINED HERB GRILLED ...
From annajordan32.blogspot.com
DRY BRINED OVEN ROASTED TURKEY- THE BASICS - YOUTUBE
From youtube.com
BEST TURKEY BREAST BRINE RECIPES - ALL INFORMATION ABOUT ...
From therecipes.info
EMERIL'S BRINED TURKEY RECIPES THANKSGIVING : OPTIMAL ...
From recipeschoice.com
HOW TO CIDER-BRINE TURKEY | THANKSGIVING RECIPES | MARTHA ...
From youtube.com
EMERIL BRINED AND ROASTED TURKEY - ALL INFORMATION ABOUT ...
From therecipes.info
EMERIL LAGASSE BRINED HERB ROASTED TURKEY - CREATE THE ...
From recipeshappy.com
BRINED AND ROASTED TURKEY LEGS - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
EMERIL S BRINED AND ROASTED TURKEY RECIPE - WEBETUTORIAL
From webetutorial.com
BRINED AND ROASTED TURKEY RECIPE : EMERIL LAGASSE : FOOD ...
From pinterest.com
EMERIL LAGASSE TURKEY BRINE RECIPE | DEPORECIPE.CO
From deporecipe.co
EMERIL'S BRINED, HERB-ROASTED TURKEY - ABC NEWS
From abcnews.go.com
EMERIL S TURKEY RECIPES THANKSGIVING - SANTE BLOG
From santeesthetic.com
EMERILS BRINED TURKEY BREAST BEST RECIPES
From find-easy-recipes.com
EMERIL'S BRINED AND ROASTED TURKEY RECIPE - FOOD.COM ...
From pinterest.com
BEST SITES ABOUT EMERIL LAGASSE RECIPES TURKEY
From great-recipe.com
SIMPLE ROASTED TURKEY BREAST - EMERILS.COM
From emerils.com
EMERIL LAGASSE BRINED TURKEY - COOKEATSHARE - RECIPES
From cookeatshare.com
BRINED, HERB ROASTED TURKEY RECIPE : EMERIL LAGASSE : FOOD ...
From mastercook.com
EMERILS BRINED TURKEY BREAST BEST RECIPES
From cookingtoday.net
TURKEY BRINE RECIPE EMERIL - BRINED AND ROASTED TURKEY ...
From findrecipeworld.com
CLASSIC ROAST TURKEY | EMERILS.COM
From emerils.com
EMERILS BRINED TURKEY RECIPES THANKSGIVING BEST RECIPES
From wiki-recipes.info
EMERIL LEGASSE'S GUINNESS TURKEY BRINE (ADAPTED)
From bigoven.com
EMERIL BRINE TURKEY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EMERILS BRINED AND ROASTED TURKEY RECIPES
From tfrecipes.com
TURKEY BRINE WITH APPLE CIDER - ALL INFORMATION ABOUT ...
From therecipes.info
BRINED TURKEY EMERIL - COOKEATSHARE - RECIPES
From cookeatshare.com
EMERIL'S BEER BRINED TURKEY - ALL INFORMATION ABOUT ...
From therecipes.info
EMERIL RECIPE FOR TURKEY BRINE - CREATE THE MOST AMAZING ...
From recipeshappy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love