GREAT TURKEY BRINE FOR A MOIST JUICY BIRD!
This is a great brine recipe for turkey, or it would work for chicken too. Make sure and soak your turkey in the brine at least overnight before cooking, or even better for 24 hours. You do need to keep the bird refrigerated while brining, but if your November weather is like ours, we often can keep our brining container in the car, or in the garage, on an enclosed porch--somewhere where raccoons and dogs can't get to it, and cold, at least 38 degrees. You can use canning or kosher salt, if you use regular table salt, reduce salt amount by about half, because those kinds of salts are coarser, so less concentrated. If you use ground spices, reduce the amounts by half also. If you grow your own herbs, this is also a great way to use them. If you use the fresh herb, use three times as much. NOTE: this is for a standard 1/5 gallon bottle of white wine, the computer keeps changing it to 1/4 gallon of wine. You can also use cider or apple juice instead of the wine, or you can use 1/2-3/4 bottle of wine instead of a whole bottle. This is a very forgiving recipe!
Provided by Sandy 0225
Categories < 15 Mins
Time 10m
Yield 2 1/2 gallons, 1 serving(s)
Number Of Ingredients 7
Steps:
- Mix the salt, water and spices along with the wine in a large clean container such as a food grade five gallon bucket. Stir well until the salt dissolves. (Sterilite makes a nice five gallon can that's clear and food grade that I obtained from Big Lots for this purpose for $8 ).
- Take your thawed turkey, clean it under running water and remove the neck and giblets for another use.
- Add the turkey to the brine, putting it in so the breast side is down in the brine, be sure to fill all the cavities in the bird with the brine.
- Cover and refrigerate until time to cook, then drain and cook according to your package directions.
Nutrition Facts : Calories 809.8, Fat 1.7, SaturatedFat 0.7, Sodium 113454.7, Carbohydrate 33.8, Fiber 5, Sugar 9, Protein 2.7
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.
THE BEST TURKEY BRINE
This is our go-to brine for turkey. It's simple, flavorful and most importantly leaves you with a succulent, juicy, perfectly-seasoned bird. It's also perfect for chicken, pork chops, Cornish game hens - you name it. While we like the combination of thyme and sage, you can also use other hearty herbs such as rosemary, oregano or marjoram.
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield 12 to 14 servings
Number Of Ingredients 7
Steps:
- Combine 1/2 cup salt, the sugar and 1 quart water in a medium pot and bring to a boil over high heat. Stir until the salt and sugar are fully dissolved, about 1 minute. Remove from the heat and add the peppercorns, thyme, sage and lemon strips. Let steep and cool to room temperature.
- Pour the brine into a large stockpot or bucket and add 3 quarts cold water. Remove the neck and giblets (reserve for gravy) from the turkey and put it into the brine, pushing it down to cover. Refrigerate for 24 hours.
- Remove the turkey from the brine; rinse and pat dry. Cook according to your favorite method.
TURKEY BRINE AND INJECTION MARINADE
I have been playing with this recipe for awhile, and I know it's is too late for the holidays this year, but there's always next year, and it's good for fried or smoked or barbecued turkey at any time of year. It's also good for chicken or a pork loin... just divide in half, or make a full batch and refrigerate half for next time. Prep time does not include 24+ hours brining time or cooking time.
Provided by Toby Jermain
Categories Whole Turkey
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 21
Steps:
- You will also need 1 Ice chest just large enough to hold the bird, brine, and ice (not too big, bird must be submerged) and 1 Brine injector (preferred), or a large (50+cc) hydodermic with large diameter needle.
- Stir salt and sugar into boiling water until completely dissolved.
- Add remaining ingredients, except olive oil, and allow to set for at least 30 minutes for flavors to develop.
- Taste; brine will be very salty; thats why it is called brine.
- Adjust any or all ingredients to your taste, keeping in mind that tastes should be quite assertive.
- Thoroughly blend everything in a food processor or blender.
- Whisk or blend in olive oil, and strain about half into a cup or bowl for injecting, returning all strained solids to the half to be used for brining.
- Thaw your turkey completely, if frozen.
- Better yet, get a fresh turkey that hasnt been injected with all of the artificial quote butter unquote stuff, so the only thing in the bird is what YOU put inside the bird!
- Remove and reserve the neck and innards for gravy making, or discard them if you are not a gravy freak.
- Wash the bird thoroughly inside and out, drain well, and pat dry with paper towels.
- Use a 2 ounce (about) brining injector or a BIG (50+ cc) hypodeemic nerdle to inject the bird with the strained brine.
- Inject in at least 3-4 sites on each side of the breast, 2-3 in each thigh, and 2-3 into the meaty part of each drumsticks, pushing the needle in deep and injecting about 1/3 of the brine deep, pulling the needle back about a third, injecting another third of the brine, and repeating after pulling the needle back another third of its length.
- Pour any remaining injection-brine with the half to be used for brining.
- Place 1 bag of ice in the bottom of the ice chest, place the turkey on top, and pour all of the brine over the turkey.
- Dump the remaining bag of ice over the turkey, and add enough very cold water to just cover the bird.
- Slosh things around enough to combine the brine with the additional water, ice, and the turkey, and make sure the brine gets into the turkey cavity.
- Close the ice chest, and set in a cool place to marinate.
- After about 7-8 hours, turn the turkey over, top to bottom, and do it again after another 7-8 hours.
- Add more ice only if everything melts; dont bother otherwise.
- After a total of at least 24 hours, you are ready to cook your bird any way you desire, stuffed or not stuffed, roasted, fried, nuked, whatever.
- Just be sure to drain the turkey well and pat it dry before cooking by your desired method.
- Throw away all of the brine, remaining ice, etc.
- ,and thoroughly wash your ice chest before using it for more legitimate purposes, such as storing beer and wine to go with your wonnerful turkey dinner.
- Notes: This marinade/brine can also be used for chicken or pork-- just half the recipe, and follow the general instructions using smaller amounts-- or make a full recipe of the brine/marinade and save half in the fridge for next time.
- If you are lucky enough to actually have a fridge large enough and empty enough to hold a turkey for a day or so, forget the ice chest and most of the ice, and brine your bird in a plastic bag large enough to hold the bird and brine, squeezing out all of the air, and just turn it over every 7-8 hours so things marinate evenly.
MASTER BRINE RECIPE FOR MEATS
Make and share this Master Brine Recipe for Meats recipe from Food.com.
Provided by Diana Adcock
Categories Lactose Free
Time P2DT15m
Yield 1 recipe
Number Of Ingredients 10
Steps:
- Bring all ingredients to a boil in a large saucepan, reduce heat and simmer for 15 minutes.
- Allow to cool completely before using.
- Large heavy duty sealable plastic bags work the best.
Nutrition Facts : Calories 383.6, Fat 1.8, SaturatedFat 0.7, Sodium 56688.4, Carbohydrate 97, Fiber 12.1, Sugar 58.9, Protein 6.4
SOUTHWESTERN TURKEY IN BRINE ( FUNKY BIRD)
This was a turkey recipe given by a friend who raved about it and it was the only turkey now cooked for their gatherings. It is from Emeril Lagasse. We have adopted it and is a must for Thanksgiving or is great any time of the year. Our son who doesn't like turkey loves this! It's flavor is fabulous
Provided by Brigitte in Texas
Categories Turkey Breasts
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- In a large non reactive container (we usually use a white trash bag--heavy duty or doubled sacked), combine lemon juice, orange juice, kosher salt, light brown sugar, yellow onions, oranges, jalapenos, cilantro, garlic, chili powder, ground cumin and oregano with 1 gallon water.
- Stir, squeeze, or shake up to dissolve brine the sugar & salt.
- Put the turkey under cold running water and rinse.
- Add the turkey to the brine, cover and refrigerate, turning occasionally, for at least 12 hours and up to 24 hours.
- Essence:.
- Mix ingredients well and store in an airtight container or jar. Yields about 2/3 cup.
- Preheat oven to 375°FF.
- Remove the turkey from the brine and put it breast side up in a large heavy roasting pan and pat dry with paper towels.
- Rub the turkey with vegetable oil.
- Sprinkle all sides with 1- 3 tablespoons of Essence.
- Roast until deep golden brown and an instant thermometer inserted in the thickest part of the thigh reads 165°F., about 1 hour and 45 minutes for breast, and a whole turkey takes about 20 minutes per pound.
- Transfer to a platter and let stand for about 15 minutes before carving.
Nutrition Facts : Calories 1003, Fat 35.5, SaturatedFat 9.6, Cholesterol 319.4, Sodium 21511.2, Carbohydrate 57.9, Fiber 4, Sugar 45.6, Protein 110.2
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