MAPLE-SAGE BRINED TURKEY
When the leaves start turning, it's turkey time at our house. We use maple-sage brine to help brown the bird and make the meat incredibly juicy. -Kim Forni, Laconia, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 20 servings.
Number Of Ingredients 17
Steps:
- In a large stockpot, combine first 10 ingredients; bring to a boil. Cook and stir until sugar and salt are dissolved. Remove from heat. Add 4 quarts ice water to cool the brine to room temperature. , Put 1 turkey-size oven roasting bag inside the other; place in a large stockpot. Place turkey in inner bag; pour in cooled brine. Seal bags, pressing out as much air as possible. Refrigerate 18-24 hours., Preheat oven to 350°. Remove turkey from brine; rinse and pat dry. Discard brine. Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. Rub oil over outside of turkey; sprinkle with pepper and, if desired, salt., Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 2-1/2 to 3 hours. (Cover loosely with foil if turkey browns too quickly.), Remove turkey from oven; tent with foil. Let stand 20 minutes before carving.
Nutrition Facts : Calories 384 calories, Fat 18g fat (5g saturated fat), Cholesterol 172mg cholesterol, Sodium 168mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 51g protein.
MAPLE SAGE ROASTED TURKEY
Provided by Katie Lee Biegel
Time P1DT7h30m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- 24 to 48 hours before cooking, rinse the turkey inside and out. Pat dry with paper towels. Mix the salt, pepper, garlic powder and onion powder in a small bowl. Liberally sprinkle the inside and outside of the turkey with the seasoning mix and place on a sheet pan; cover with plastic wrap. Refrigerate 24 to 48 hours. Eight to 10 hours before cooking, remove the plastic wrap and continue to refrigerate uncovered.
- Mix the butter with the minced sage. Use your fingers to loosen under the skin of the turkey, then rub the butter under the skin. Let sit at room temperature for 1 hour. If any moisture forms on the turkey skin, pat dry with paper towels.
- Preheat the oven to 350 degrees F.
- Stuff the turkey's cavity with the onion, garlic and sage bundle. Truss the turkey with kitchen twine, place on a rack in a large roasting pan and put in the oven.
- Combine the chicken stock, maple syrup and bay leaf in a small saucepan over low heat. Bring to a very low simmer, then remove from the heat. After 30 minutes of roasting time, begin basting the turkey every 30 minutes with this mixture.
- The turkey is done when an instant-read thermometer registers 160 degrees F in the breast and 165 degrees F in the thigh, 15 to 20 minutes per pound of turkey (3 hours to 4 hours 40 minutes). Tent the turkey with foil and let rest 45 minutes to 1 hour. Carve and serve.
MAPLE-BRINED ROAST TURKEY WITH SAGE BUTTER
This turkey brine combines the warming sweetness of maple syrup and aromatic herbs and spices which yield a delicious, juicy bird. Before roasting, a compound butter loaded with sage and parsley gets spread under the skin which bastes the meat while is cooks.
Provided by Food Network Kitchen
Categories main-dish
Time 3h30m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Make the brine: Combine 8 cups water, the salt, maple syrup, sage, bay leaves, peppercorns, coriander seeds and lemon zest in a very large pot. Bring the liquid to a simmer and cook, stirring to dissolve the salt. Remove from the heat and add 1 1/2 gallons cold water. Stir to combine. Set aside to cool slightly, then refrigerate until cold.
- Once the brine is cold, slowly add the turkey, allowing time for the brine to enter the cavity so the pot doesn't overflow. Cover with a lid or a large plate and refrigerate overnight.
- Remove the turkey from the brine (discard the brine). Drain any brine from the cavity, then blot the turkey very dry with paper towels and place on a rimmed baking sheet. Refrigerate, uncovered, until ready to cook.
- Meanwhile, make the sage butter: Combine the butter, sage, parsley and a big pinch each of salt and pepper in a small bowl. Loosen the skin from the breast, thighs and drumsticks with your fingers, being careful not to tear the skin. Rub the sage butter under the skin, pressing down on the skin to help spread out the butter. (This can be done several hours before cooking.)
- Put an oven rack in the lowest position and remove the other racks. Preheat to 350˚ F. Set a metal cooling rack on a rimmed baking sheet. Season the turkey lightly inside and out with salt and pepper. Place on the rack on the baking sheet, breast-side up, and roast, rotating the pan after 1 hour, until the turkey is well browned all over and a meat thermometer inserted into the thickest part of the thigh registers 155˚ F, 2 1/2 hours to 2 hours 45 minutes total. (Start checking the internal temperature at 2 hours 15 minutes.) If the breast starts to get too dark, cover loosely with foil. Remove the turkey from the oven and let rest at least 30 minutes before carving.
MAPLE TURKEY BRINE
This is Dave's favorite brine for Thanksgiving turkey. It can be used on any kind of poultry and pork. It gives a sweet, maple flavor to meats.
Provided by US92
Categories Side Dish Sauces and Condiments Recipes
Time 1h35m
Yield 18
Number Of Ingredients 10
Steps:
- Place 2 quarts of water in a large pot over medium heat, and stir in brown sugar, soy sauce, maple syrup, sea salt, garlic cloves, bay leaves, thyme sprigs, peppercorns, and whiskey. Stir to dissolve brown sugar and salt; bring to a boil. Remove from heat, and stir in remaining 2 quarts of water. Allow brine to cool completely before using.
Nutrition Facts : Calories 180.4 calories, Carbohydrate 37.4 g, Fat 0.1 g, Fiber 0.2 g, Protein 1 g, Sodium 4336.8 mg, Sugar 34.4 g
MAPLE-SEASONED TURKEY BRINE
This tasty turkey brine produces a moist and flavorful turkey every time!
Provided by Michelle Wasmund
Categories Side Dish Sauces and Condiments Recipes
Time 1h15m
Yield 24
Number Of Ingredients 8
Steps:
- Combine water, maple syrup, salt, brown sugar, lovage, sage, thyme, and celery salt in a large stockpot and bring to a boil; cook until sugar and salt are dissolved, 5 to 10 minutes. Remove pot from heat and cool brine completely.
Nutrition Facts : Calories 79.1 calories, Carbohydrate 20.2 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 3712.7 mg, Sugar 18.4 g
MAPLE ROAST TURKEY
This was the first turkey that I ever made. Not sure where the recipe came from now, but this is hands down the best turkey I have ever had. If you can't find the fresh herbs mentioned in the recipe just use any other fresh herbs that go well with turkey.
Provided by SLColman
Categories Whole Turkey
Time 3h45m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Combine apple cider and maple syrup in a saucepan, and bring to a boil over medium-high heat. Continue cooking until reduced to 1/2 cup, then remove pan from heat. Stir in 1 tablespoon thyme, 1 tablespoon marjoram, 1 tablespoon sage, and lemon zest. Stir in butter until melted, and season with salt and pepper. Cover, and refrigerate until cold.
- Preheat oven to 375 degrees F (190 degrees C). Place rack in lower third of oven.
- Place turkey on a rack set in a roasting pan. Reserve 1/4 cup maple butter for gravy, and rub the remaining maple butter under the skin of the breast and over the outside of turkey. Arrange onion, celery, carrots, reserved left over lemon, turkey neck and giblets around the turkey. Sprinkle 2 1/2 tablespoon thyme, 2 1/2 tablespoons sage, 2 1/2 tablespoon marjoram, and lemon juice over vegetables. Pour 2 cups broth into pan.
- Roast turkey for 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C). Cover entire turkey loosely with foil. Continue roasting for about 2 1/2 hours, or until a meat thermometer inserted into thickest part of thigh registers 180 degrees F (85 degrees C). Transfer turkey to platter, and let stand 30 minutes.
- Strain the pan juices into a large measuring cup, and then remove any excess fat. Add enough chicken broth to pan juices to measure 3 cups. Transfer liquid to a saucepan, and bring to boil. In a small bowl, mix 1/4 cup maple butter and 1/3 cup flour until smooth. Whisk flour and butter mixture into broth mixture. Stir in remaining thyme. marjoram, and sage. Boil until reduced to sauce consistency, stirring occasionally, about 10 minutes. Season with salt and pepper to taste.
- Note: I use a turkey baking bag and make this in my counter top roaster oven so that I have my oven free for all the other items.
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