DRY-BRINED HERBED TURKEY
Provided by Food Network Kitchen
Categories main-dish
Time 4h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- The day before roasting the turkey, remove the neck and giblets and reserve for gravy (see below). Pat the turkey dry with paper towels and put on a rimmed baking sheet.
- Combine 1/4 cup salt, the sugar, 1 tablespoon each rosemary, sage and thyme, the celery seeds and 2 teaspoons pepper in a spice grinder. Pulse until the herbs are finely chopped and the salt is pale green. Rub the turkey inside and out with the salt mixture, rubbing some under the skin of the breasts. Refrigerate, uncovered, at least 8 hours or overnight.
- Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F. Rinse the turkey well and pat dry with paper towels. Stuff the cavity of the turkey with the herb sprigs, carrot, celery and shallots. Tie the legs together with kitchen twine. Put the turkey breast-side up on a rack set in a large roasting pan and tuck the wings under the body. Let sit at room temperature for 30 minutes.
- Pour the wine over the turkey, then brush all over with the melted butter. Roast the turkey 1 hour, then baste with the pan drippings, adding up to 1/2 cup water to the pan if the drippings are getting too dark. Continue to roast the turkey, basting every 30 minutes and adding more water to the pan if needed, until the skin is golden brown and a thermometer inserted into the thigh registers 160 degrees F, 1 1/2 to 2 more hours. Transfer the turkey to a cutting board and let rest 30 minutes before carving; reserve the drippings for the gravy.
DRY-BRINED TURKEY WITH CLASSIC HERB BUTTER
Provided by Food Network Kitchen
Time 3h
Number Of Ingredients 10
Steps:
- Unwrap the turkey and remove the neck and giblets (reserve for gravy). Rinse the turkey under cold water and pat dry. Combine 1/3 cup salt, the sugar and 1 teaspoon pepper in a bowl. Rub all over the turkey and inside the cavity. Put on a rimmed baking sheet and refrigerate, uncovered, at least 8 hours or overnight. Rinse well and pat dry. (A dry brine is a good choice if you're short on fridge space.)
- Mix the butter, parsley, sage, thyme, 1 teaspoon pepper, the paprika and cloves until combined. Reserve 4 tablespoons of the butter, then rub the rest under the turkey skin on the breasts and legs. Rub 2 tablespoons of the reserved butter on the skin; chill and save the rest for your gravy. Let the turkey stand 30 minutes at room temperature before roasting.
- Put the oven rack in the lowest position; preheat the oven to 350 degrees F. Put the turkey breast-side up on a rack in a large roasting pan, tucking the wing tips under. Tie the drumsticks together with twine. Roast until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 15 minutes per pound. Transfer to a cutting board and let rest 30 minutes before carving. Whisk the reserved 2 tablespoons flavored butter into your gravy just before serving, if desired.
DRY-BRINED ROASTED TURKEY
Rub a salt mixture all over the bird and leave it overnight, then rinse, dry and roast for a juicy and flavorful turkey.
Provided by Food Network Kitchen
Time 11h35m
Yield 8-10
Number Of Ingredients 9
Steps:
- The day before, remove the giblets from the turkey cavity and pat dry with paper towels.
- Combine the salt, sugar and pepper in a medium bowl. Sprinkle the mixture inside the turkey cavity and all over the outside skin, using all of it. Put the turkey on a large baking sheet or platter and refrigerate uncovered overnight.
- The next day, adjust a rack in the oven to the lowest position and remove the other racks. Preheat the oven to 325 degrees F. Set a roasting rack in a roasting pan.
- Rinse the turkey very well and pat dry thoroughly. Stuff the cavity with the herbs, bay leaves, garlic and onion. Put the turkey on the roasting rack, breast-side up, and brush with half of the butter. Tent with aluminum foil.
- Roast the turkey for 2 hours, then remove the foil and brush with the remaining butter. Increase the oven temperature to 425 degrees F and continue to roast until an instant-read thermometer inserted into the thigh registers 165 degrees F, about 45 minutes more. Let the turkey rest for 20 minutes, then remove and discard the herbs, bay leaves, garlic and onion before carving.
SUCCULENT DRY BRINED TURKEY
Every Thanksgiving, I used to bathe my turkey in a brine made of wine, citrus and herbs and spices. Not any more! Inspired by chef Judy Rodgers of San Francisco's Zuni Café, this turkey uses the easiest brining method I have ever used. Salt it, bag it and forget it. According to all of my guests and family, it is also the most flavorful I have ever served.
Provided by commercesd
Categories Meat
Time P4D
Yield 11-15 serving(s)
Number Of Ingredients 10
Steps:
- Best to use a fresh turkey. However, is using a frozen bird, ensure that it is not injected with sodium. Otherwise, you'll have an overly-salty bird.
- Wash turkey inside and out and pat dry. Use 1 tablespoon of salt for every 5 pounds (15-pounds would be 3 tablespoons).
- Sprinkle inside of turkey with salt.
- Place turkey on its back and salt breasts, concentrating in the center, where meat is thickest. It may take slightly more than a tablespoon. It should appear liberally seasoned, but not overly so. You can add other flavors if desired, like minced rosemary.
- Turn turkey on one side and sprinkle with salt, concentrating on thigh, using just over a tablespoon. Flip turkey over and salt the other side.
- Place turkey in a 2½-gallon sealable plastic bag, press air out and seal tightly.
- Place turkey breast-side up in refrigerator. Chill 3 days, turning onto breast for final day.
- Remove turkey from bag. No salt should be visible on surface, but skin should be moist. Place turkey breast-side up on a plate. Refrigerate uncovered for at least 8 hours.
- On cooking day, preheat the oven to 425 degrees.
- Leave turkey at room temperature at least 1 hour.
- Brush turkey lightly with butter or oil.
- Roast turkey for 30 minutes, breast side down.
- Turn turkey breast side up. Fill cavity with lemon, celery, carrot, onion and herbs. Reserve parsley for garnish.
- Reduce oven temperature to 325 degrees. Return turkey to oven and roast until thermometer in deepest part of thigh reads165 degrees, after about 2¾ hours.
- Remove turkey from oven, transfer to warm platter or carving board. Tent loosely with foil. Let rest at least 30 minutes for juices to redistribute through meat. This is a good time to use the drippings to make pan gravy.
- Carve, garnish with parsley and serve.
Nutrition Facts : Calories 593.8, Fat 29.2, SaturatedFat 8.2, Cholesterol 246.3, Sodium 1520.3, Carbohydrate 3.1, Fiber 1.1, Sugar 1, Protein 74.7
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
Brine turkey before roasting for beautifully tender, flavourful meat. This easy recipe is infused with bay, thyme and orange, making it ideal for Thanksgiving or Christmas
Provided by Adam Bush
Time 15m
Number Of Ingredients 7
Steps:
- Fill a large container or stock pot with 1.5 litres cold water and set aside. The pot should be large enough to hold your turkey plus 3 litres water. Pour another 1.5 litres cold water into a large pan over a low-medium heat. Tip in the salt, sugar, bay, thyme, peppercorns, orange zest and coriander seeds, and whisk until the salt and sugar have completely dissolved. Remove from the heat, then pour into the container or stock pot and leave to cool completely.
- Weigh the turkey and carefully add it to the container, ensuring it's completely submerged in the brine. Leave to brine for roughly 1 hr per 500g to ensure succulent meat and a flavourful bird, then drain well (discarding the aromatics), pat dry and roast.
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- Sprinkle the inside of the turkey lightly with salt. Place the turkey on its back and salt the skin of the breasts, concentrating the salt in the center, where the meat is thickest. (Probably about 1 tablespoon) Turn the turkey on one side and sprinkle the entire side with salt, concentrating on the thigh. ( a little less than a tablespoon.) Flip the turkey over and do the same with the opposite side.
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