MAPLE BRINED TURKEY
Provided by The Hearty Boys
Categories main-dish
Time 6h30m
Yield 1 (20-pound) turkey; 15 to 20 servings
Number Of Ingredients 8
Steps:
- Place all the ingredients, except the turkey, in a large pot and bring to a boil, stirring until the salt dissolves. Remove from the heat and let cool.
- Line a large stockpot with an unscented garbage bag and put the turkey into the pot. Pour the cooled brine over the bird, close and seal the bag, and refrigerate overnight.
- Preheat the oven to 350 degrees F. Remove the turkey from the brine, dry well, and discard the brine.
- Roast the turkey as you normally would, approximately 15 minutes a pound. Let stand for 30 minutes before carving.
MAPLE-ROASTED TURKEY WITH SAGE BUTTER
Provided by Tyler Florence
Categories main-dish
Time 3h50m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F and remove the top rack of the oven.
- Put the butter and sage in a mixing bowl and mash with a fork or spoon until the sage is well incorporated. Season with salt and pepper.
- Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the turkey breast and slip the remaining seasoned butter under, massaging the breast meat as you go. Truss the bird by crossing the legs over one another and tying with a piece of kitchen twine. Shingle the bacon strips over the breast so it's totally covered. Put the turkey on a rack in a large roasting pan, cover the turkey with aluminum foil, and place in the oven.
- In a small bowl, stir the maple syrup with 2 tablespoons of hot water to thin. Roast the turkey for 2 hours, basting with the maple glaze every 30 minutes. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). About 1/2 hour before you think the turkey is done, remove the foil so that it can brown. When done take the turkey out of the oven and put the roasting pan on the stovetop. Transfer the turkey to a serving tray to rest at least 20 minutes before carving. Serve with gravy.
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
BRINED TURKEY BREAST WITH MAPLE GLAZE
This recipe comes from Cuisine at Home. The turkey is well seasoned and moist. I used the insert for my crock pot to brine the turkey. It was the perfect size. The breast should be done in approximately 2 hours. The time given does allow for brining for 2 hours and 2 hours cooking time.
Provided by PaulaG
Categories Turkey Breasts
Time 4h30m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Stir the kosher salt and brown sugar into hot water until dissolved.
- Mix in apple juice and ice.
- Place the turkey breast in a 2 gallon resalable plastic bag; pour the brine over, seal and place in refrigerator for about 2 hours.
- Preheat oven to 375 degrees and roast the turkey breast side up on a rack over a shallow roasting pan.
- After the first hour begin basting the breast with the maple-butter glaze.
- Baste every 15 minutes until the temperature of the breast reaches 165 degrees.
- Remove from the oven, tent with foil and allow to rest for 15 to 20 minutes before slicing.
Nutrition Facts : Calories 553.1, Fat 23.8, SaturatedFat 8.1, Cholesterol 189.1, Sodium 5870, Carbohydrate 21.7, Fiber 0.1, Sugar 20.2, Protein 59.7
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
MAPLE BRINED ROAST TURKEY
Brining a turkey whole before roasting makes the meat incredibly succulent and juicy and the generous 32 cubic foot capacity of Samsung's French Door Refrigerator (RF323) makes fitting a whole turkey alongside your everyday groceries possible. Simply slide the stockpot with the turkey in the brine into the fridge and chill for at least a day. The high-efficiency LED lighting will make it easy to find all the other ingredients, even those tucked into a corner, you need while the turkey is brining.
Provided by Food Network
Yield Serves 8
Number Of Ingredients 14
Steps:
- 1. In a very large (14- to 16-quart) stockpot, combine the salt, sugar, peppercorns, star anise, cinnamon, ginger, garlic, chile flakes, 1 1/2 cups syrup, and 1 cup soy sauce. Heat over medium heat, stirring continuously, just until the salt and sugar dissolve. Remove from the heat and stir in 5 quarts water. Let the mixture stand until room temperature.
- 2. Submerge the turkey in the liquid, press a piece of plastic wrap over the turkey and weight the bird down with a heavy dish of small pot so that the turkey stays in the liquid. Refrigerate for 1 to 3 days.
- 3. Remove the turkey from the brine, pat dry with paper towels, and discard the brine. Place the turkey on a rack set in a large roasting pan. Let stand for 1 hour. Preheat the oven to 425 degrees F.
- 4. Tuck the wing tips behind the back and tie together the ends of the drumsticks with kitchen twine. Scatter the onions around the turkey. Season all lightly with salt and pepper.
- 5. Roast the turkey for 30 minutes, then reduce the oven temperature to 325 degrees F. Add the remaining 2 cups water to the pan. Continue roasting for 1 1/2 to 2 hours or until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F. Baste the turkey two or three times during the roasting.
- 6. Transfer the turkey and onions to a serving platter and let rest while making the sauce. Strain the pan juices into a fat separator. Pour just the jus back into the roasting pan; discard the fat. Set over medium heat and stir in the remaining 2 tablespoons syrup and 2 tablespoon soy sauce. Simmer, stirring and scraping the pan, until reduced by one-third, about 5 minutes. Serve the jus with the turkey and onions.
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-BUTTER TURKEY WITH GRAVY
Thyme, sage and marjoram blend beautifully with apple cider and maple syrup in this recipe from our Test Kitchen. The maple butter can be prepared 1 to 2 days in advance.
Provided by Taste of Home
Categories Dinner
Time 3h40m
Yield 14-16 servings (3-1/3 cups gravy).
Number Of Ingredients 11
Steps:
- For maple butter, in a small heavy saucepan, bring cider and syrup to a boil. Cook until reduced to 1/2 cup, about 20 minutes. Remove from the heat; stir in the butter, thyme, sage, marjoram, salt and pepper. Transfer to a small bowl; cover and refrigerate until set., With fingers, carefully loosen the skin from both sides of turkey breast. Rub 1/2 cup maple butter under turkey skin. Refrigerate remaining maple butter. Skewer turkey openings; tie drumsticks together. Place on a rack in a roasting pan. Cover with foil and bake at 325° for 2 hours. , Brush top with 1/3 cup maple butter. Bake, uncovered, 1 to 1-1/2 hours longer or until a thermometer reads 180°, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.) Remove turkey to a serving platter and keep warm. Cover and let stand for 20 minutes before carving. , Pour drippings and loosened brown bits into a 4-cup measuring cup. Skim and discard fat. Add enough broth to drippings to measure 3 cups. In a large saucepan, combine flour and broth mixture until smooth. Stir in remaining maple butter. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.
Nutrition Facts : Calories 579 calories, Fat 30g fat (12g saturated fat), Cholesterol 237mg cholesterol, Sodium 506mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 0 fiber), Protein 64g protein.
ROAST TURKEY WITH MAPLE HERB BUTTER AND GRAVY
Categories Herb turkey Roast Christmas Thanksgiving Fall Maple Syrup Bon Appétit
Yield Serves 12
Number Of Ingredients 18
Steps:
- Make turkey:
- Boil apple cider and maple syrup in heavy large saucepan over medium-high heat until reduces to 1/2 cup, about 20 minutes. Remove from heat. Mix in half of chopped thyme, half of marjoram and 1 1/2 teaspoons lemon peel. Add butter and whisk until melted. Season generously with salt and pepper. Cover and refrigerate until cold, about 2 hours. (Can be prepared 2 days ahead. Keep refrigerated.)
- Position rack in lowest third of oven and preheat to 375°F. Pat turkey dry with paper towels. Place turkey on rack set in large roasting pan. Slide hand under skin of turkey breast to loosen shin. Rub 1/2 cup maple butter over breast under skin. If stuffing turkey, spoon stuffing into main cavity. Rub 1/4 cup maple butter over outside of turkey. Reserve remaining maple butter for gravy. Tie legs together loosely to hold shape of turkey. Arrange onion, celery, carrot and reserved turkey nick and giblets around turkey in pan. Sprinkle vegetables with remaining 1 tablespoon thyme and remaining 1 tablespoon marjoram. Pour 2 cups broth into pan.
- Roast turkey 30 minutes. Reduce oven temperature to 350°F. Cover entire turkey loosely with heavy-duty foil and roast until meat thermometer inserted into thickest part of thigh registers 180°F or until juices rum clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 2 hours 25 minutes for unstuffed turkey (2 hours 55 minutes for stuffed turkey). Transfer turkey to platter. Tent turkey with aluminum foil and let stand 30 minutes; reserve mixture in pan for gravy.
- Make gravy:
- Stain pan juices into large measuring cup, pressing on solids with back of spoon. Spoon fat from pan juices. Add enough chicken broth to pan juices to measure 3 cups. Transfer liquid to heavy medium saucepan and bring to boil. Mix 3 tablespoons reserved maple butter and flour in small bowl to form smooth paste. Whisk paste into broth mixture. Add chopped fresh thyme and bay leaf. Boil until reduces to sauce consistency, whisking occasionally, about 10 minutes. Mix in apple brandy, if desired. Season gravy to taste with salt and pepper.
- Brush turkey with any remaining maple butter and serve with gravy.
THE BEST MAPLE GLAZED TURKEY RECIPE (VIDEO)
Learn how to make an extra juicy and aromatic maple turkey with a maple glaze, stuffed with aromatics, fresh herbs and fruit!
Provided by tatyanaseverydayfood
Categories Dinner
Number Of Ingredients 21
Steps:
- This recipe is written for a medium sized turkey, between 12 and 16 pounds. I recommend making a double portion of the maple butter spread for larger turkeys. Servings/nutritional info are based on 13 pound turkey.
- The turkey can be stuffed and seasoned the night before, placed onto a roasting pan and kept in the refrigerator until you're ready to roast it.
Nutrition Facts : Calories 1191 kcal, Carbohydrate 28 g, Protein 167 g, Fat 43 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 570 mg, Sodium 3743 mg, Fiber 1 g, Sugar 25 g, UnsaturatedFat 15 g, ServingSize 1 serving
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- About 14 hours before grilling, in a very large nonreactive bowl whisk all of the brine ingredients, except for the ice water, until the salt is dissolved. Stir in the ice water. The brine should be very cold.
- Remove the giblets, neck, and lumps of fat from the turkey and reserve (discard the liver). Place in a bowl, cover, and refrigerate until ready to grill. If your turkey has a metal or plastic trussing clamp, leave it in place. (If the turkey has a pop-thermometer, discard it.) Place the turkey inside a sturdy plastic bag and set it inside a large stockpot. Pour enough of the cold brine into the bag to cover the turkey as much as possible when the bag is closed and tightly sealed. Discard any extra brine. Seal the bag. (If you don’t have room in the refrigerator, or if you don’t have the right sized pot, put the turkey in the bag in an ice chest and surround it with ice.) Refrigerate the turkey for at least 12 hours and no longer than 14 hours.
- Remove the turkey from the bag and discard the brine. Rinse the turkey under cold water and pat it dry inside and outside with paper towels. Put one-third of the chopped onion into the neck cavity, and pin the neck skin to the back skin with a skewer. Put the remaining onion into the body cavity. Tuck the wing tips behind the turkey’s back and tie the drumsticks loosely together with butcher’s twine (or insert them into the plastic or metal truss, if there is one). Brush the turkey all over with the melted butter. Place one large disposable foil pan inside of the other creating a double thickness. Place a roasting rack in the pan. Place the turkey, breast side down, on the rack. Allow the turkey to stand at room temperature for 1 hour before grilling.
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- 2. Place the maple syrup mixture in a large stock pot with a gallon of cold water, the juice of the orange, the orange halves (once juiced, of course), the onion, cloves, peppercorns, and star anise and stir to combine.3. Wash the turkey inside and out (putting aside the neck and liver to make gravy) and place breast side down in the stockpot with the brine (you want the brine to just cover the turkey).4. Refrigerate 18 hours to 2 days. (Or, you can set it in a cool safe place outdoors as long as itâs below 55 degrees outside).5. Preheat the oven to 450 degrees.6. Take the turkey out of the brine and rinse inside and out with cold water, discarding brine.7. Place the turkey on a roasting rack inside a wide low pan and blot the turkey with a paper towel.8. Tuck back the wings (or cover with small pieces of foil) and rub the skin of the turkey with the oil.9. Roast on the lowest rack of the oven for 30 minutes and then place a piece of foil just over the breast of the turkey to cover (
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- Set your turkey out at least 1-2 hours before you plan on baking it so that it can come to room temperature.
- While your turkey comes to room temp, make your maple herb butter: add softened butter, maple syrup, garlic, salt, black pepper, thyme, rosemary sage and lemon zest. Pulse until all ingredients are well combined. Set aside at room temperature. You can also make this ahead of time, but it’s best to let the butter thaw/soften at room temperature before using it on the turkey.
- Remove the turkey from its packaging, and remove the neck and bag of giblets from the large cavity of the turkey if it’s there. Next, pat the turkey well with paper towels until dry and place it in your roasting pan.
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- Before beginning on the brine, prepare a pot or bucket for the brine - use a large stock pot or 5-gallon bucket to ensure the turkey stays completely submerged. Double line the pot with food safe plastic bags for easier cleanup. Wash your turkey and remove the giblets and neck. This recipe will work for any size turkey.
- For the brine: pour in 4 to 6 cups of apple cider into a large saucepan. Add the salt, sugar, spices, herbs and garlic. Bring the mixture up to a simmer over high heat, then reduce the heat to medium and stir, cooking for 5 to 7 minutes, until the salt and sugar are dissolved. There may be small bits of salt that do not dissolve; that is okay.
- Remove the brine from heat and add about 4 cups of ice to cool it down quickly. Pour the brine into the prepare pot or bucket and add the remaining apple cider, the orange and lemon. Carefully lower the turkey into the brine, making sure it stays completely submerged. If you have a very large turkey, you may need to add more water or more apple cider. Add an additional 6 to 8 cups of ice over the top, to lower the temperature of the brine and keep the turkey food safe.
- Brine the turkey in the refrigerator for a minimum of 24 hours, or 36 to 48 hours for maximum flavor. If brining for more than 24 hours, add more ice to the brine after the first day. Once done brining, remove the turkey from the brine and pat dry with paper towels. There is no need to rinse the turkey after the brine. Proceed with my Garlic Butter Turkey recipe.
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