SUGAR-AND-SPICE CURED TURKEY
Make and share this Sugar-And-Spice Cured Turkey recipe from Food.com.
Provided by SharleneW
Categories Whole Turkey
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Remove giblets and neck; rinse turkey with cold water.
- Pat dry.
- Tie legs together with string; tuck wingtips under.
- Combine brown sugar and next 6 ingredients.
- Rub over turkey.
- Cover with plastic wrap; chill 8 hours.
- Place turkey on a rack in a roasting pan, breast side up.
- Arrange onion quarters round turkey.
- Pour 2 cans broth in bottom of pan.
- Bake, loosely covered with foil, at 325°F for 1 1/2 hours.
- Uncover and bake 1 1/2 more hours or until meat thermometer registers 180°F.
- (Cover with foil to prevent excessive browning, if necessary.) Remove onion; discard, reserving pan drippings.
- Let turkey stand 15 minutes before carving.
- Combine pan drippings and enough additional chicken broth to equal 2 cups in a saucepan over medium heat.
- Whisk in flour, and cook, whisking constantly, 5 minutes or until thickened.
- Serve with turkey.
Nutrition Facts : Calories 1149, Fat 55.3, SaturatedFat 15.6, Cholesterol 463.1, Sodium 2220.5, Carbohydrate 11.8, Fiber 0.4, Sugar 7.7, Protein 141.5
BUTTERMILK-BRINED SPICE-RUBBED TURKEY
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Brine the turkey: Bring 2 cups water, the salt, brown sugar, 1 halved garlic head and 10 thyme sprigs to a boil in a medium saucepan over medium-high heat, stirring to dissolve the salt and sugar. Remove from the heat and add 6 cups cold water; let cool to room temperature. Whisk the buttermilk, hot sauce, mustard and sliced onion in a large bowl, then whisk in the salt-sugar mixture. Place the turkey in a brining bag or extra-large pot. Pour the brine over the turkey, seal or cover and refrigerate overnight.
- Position a rack in the lowest part of the oven; remove the other racks and preheat to 350˚. Set a rack in a large roasting pan. Remove the turkey from the brine, letting the excess drip off as much as possible, and transfer, breast-side up, to the rack. Pat the turkey dry. Let sit at room temperature 30 minutes.
- Combine the paprika, onion powder, granulated garlic, cayenne and 1 teaspoon black pepper in a small bowl. Stuff the turkey cavity with the remaining 1 halved garlic head and 10 thyme sprigs and the quartered onion; tie the legs together with kitchen twine. Tuck the wings under the body. Season the turkey all over with salt and brush with the melted butter. Coat the turkey with the spice mixture.
- Roast the turkey 1 1/2 hours, then baste with the pan drippings. (Add 1/4 cup water to the roasting pan if it's too dry.) Continue to roast, basting every 30 minutes, until the skin is crisp and a thermometer inserted into the thigh registers 165˚, 45 minutes to 1 1/2 hours. Transfer the turkey to a cutting board and let rest 30 minutes before carving.
BROWN SUGAR-CURED TURKEY WITH WILD MUSHROOM-SHALLOT GRAVY
Categories Mushroom Onion Poultry turkey Roast Thanksgiving Fall Bon Appétit
Yield Serves 10
Number Of Ingredients 11
Steps:
- Rinse turkey inside and out. Pat dry with paper towels. Place turkey on platter. Mix brown sugar, salt, onion powder, garlic powder, allspice, cloves and mace in small bowl to blend well. Rub brown sugar mixture all over outside of turkey. Refrigerate turkey uncovered 24 hours.
- Position rack in bottom third of oven and preheat to 300°F. Arrange onion quarters in large roasting pan. Place turkey atop onions. Tie turkey legs together. Tuck wings under turkey. Sprinkle turkey with pepper. Cover loosely with foil.
- Roast turkey 2 hours. Uncover; roast 30 minutes. Add 1 cup broth to roasting pan; baste turkey with broth. Roast turkey 1 hour, basting occasionally. Add 1 cup broth to roasting pan; continue to roast turkey until dark brown, basting with broth every 20 minutes, about 1 hour. Cover turkey loosely with foil; continue to roast until thermometer inserted into innermost part of thigh registers 180°F, about 1 hour 30 minutes longer.
- Transfer turkey to platter. Tent with foil and let stand 30 minutes. Serve with Wild Mushroom-Shallot Gravy.
SPICE-CURED TURKEY
It may seem like a bit of trouble to brine the turkey, but it is well worth it: This is the best turkey we've ever tasted. If you don't have a stockpot large enough to hold the turkey, you can use a new plastic tub instead. It is helpful to have an extra refrigerator to brine the turkey, as it will take up a lot of space.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 20
Steps:
- In a large stockpot, combine salt, sugar, carrots, celery, onions, leeks, bay leaves, garlic, peppercorns, cumin, red-pepper flakes, cloves, and allspice. Add the water, and bring to a boil. Remove from heat. The brine needs to cool completely before the turkey is soaked in it: It can be made a day ahead or chilled over an ice bath.
- Rinse turkey under cold water; pat dry. Place in stockpot, breast side down. Add brine and enough water to cover. Cover the stockpot, and refrigerate overnight. Remove turkey from brine; drain.
- Preheat oven to 425 degrees. Fill cavities with stuffing, being careful not to pack too tightly. Secure skin over neck cavity with toothpicks or skewers, and tie legs together with kitchen twine. Rub turkey generously with spice butter, and place on a rack in a roasting pan.
- Place in oven, and roast 30 minutes. Baste, rotate pan, and reduce oven temperature to 350 degrees. Continue basting every 30 to 45 minutes, until temperature taken in thickest part of the thigh registers 180 degrees. 3 1/2 to 4 hours. Once turkey is well browned, cover with foil, in sections, if necessary to prevent overbrowning. Remove foil for last 30 to 60 minutes, to crisp skin. Allow turkey to rest 30 minutes before carving. While turkey is resting, remove stuffing.
- To make gravy, pour liquid from the roasting pan into a gravy skimmer; set aside. Place the roasting pan on the stove over medium-high heat; deglaze with 1/2 cup apple cider, using a wooden spoon to scrape up bits stuck to the pan. Set aside.
- In a small saucepan, combine 3 tablespoons of reserved fat from pan and flour; cook 3 to 4 minutes, until browned. Add reserved apple-cider mixture, stock, and any separated juices from pan. Cook over medium heat until thickened. Serve.
BROWN SUGAR & SPICE-GLAZED TURKEY WITH CANDIED CARROTS
Try a twist on your turkey this Christmas with a fabulous brown sugar and spice glaze. Serve with candied carrots and festive sides of your choosing
Provided by Barney Desmazery
Categories Dinner, Main course
Time 4h30m
Number Of Ingredients 15
Steps:
- Mix all the ingredients for the spice mix together. For the dry seasoning, mix 2 tbsp sea salt with the sugar and half the spice mix. Sit the turkey in a roasting tin and gently push your fingers under the skin, starting from the neck, until you can push your whole hand down the length of the breast. Season the bird all over with the dry seasoning, inside and out, and under the skin. Leave in the tin, breast-side up, and put in the fridge for at least 1 hr, or up to two days. If it doesn't come into contact with anything else, leave it uncovered - this will dry out the skin and make it crispier.
- Put the remaining spice mix and the baste ingredients in a saucepan and heat until the sugar has melted, then set aside. Remove the turkey from the fridge an hour before cooking. Heat the oven to 180C/160C fan/gas 4. Work out the cooking time based on 40 mins per kg. A turkey this size should take 3½ hrs, plus 30-45 mins resting. Smear the turkey all over with the butter and put the herbs in the cavity. Loosely cover with foil and roast for the calculated time. After 30 mins, pour over the spiced baste, then baste again every 30 mins. With 1 hr remaining, remove the foil. Put the carrots in the tin, stir to coat in the juices and continue to cook.
- Check the turkey with a cooking thermometer - it should read 65C. Leave to rest on a warm platter - it will stay warm for about 1 hr. Continue to cook the carrots until tender. Serve the turkey garnished with fresh bay and thyme, and the carrots alongside.
Nutrition Facts : Calories 753 calories, Fat 33 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 17 grams sugar, Fiber 4 grams fiber, Protein 94 grams protein, Sodium 4.7 milligram of sodium
BROWN SUGAR-CURED TURKEY WITH WILD MUSHROOM-SHALLOT GRAVY
I love to try new turkey recipes during the year to experiment before the holidays. I'm finally getting around to posting some that I've tried before. This one is quite good, but a little more work than most. However, parts of it can be prepared a day ahead. Plan ahead for this one - the turkey needs sit in the refer for 24 hours with the herb mixture before cooking.
Provided by lazyme
Categories Whole Turkey
Time 6h40m
Yield 10 serving(s)
Number Of Ingredients 21
Steps:
- TURKEY:.
- Rinse turkey inside and out.
- Pat dry with paper towels.
- Place turkey on platter.
- Mix brown sugar, salt, onion powder, garlic powder, allspice, cloves and mace in small bowl to blend well.
- Rub brown sugar mixture all over outside of turkey.
- Refrigerate turkey uncovered 24 hours.
- Position rack in bottom third of oven and preheat to 300.
- Arrange onion quarters in large roasting pan.
- Place turkey atop onions.
- Tie turkey legs together.
- Tuck wings under turkey.
- Sprinkle turkey with pepper.
- Cover loosely with foil.
- Roast turkey 2 hours.
- Uncover; roast 30 minutes.
- Add 1 cup broth to roasting pan; baste turkey with broth.
- Roast turkey 1 hour, basting occasionally.
- Add 1 cup broth to roasting pan; continue to roast turkey until dark brown, basting with broth every 20 minutes, about 1 hour.
- Cover turkey loosely with foil; continue to roast until thermometer inserted into innermost part of thigh registers 180, about 1 hour 30 minutes longer.
- Transfer turkey to platter.
- Tent with foil and let stand 30 minutes.
- Serve with Wild Mushroom-Shallot Gravy.
- GRAVY:.
- Preheat oven to 300.
- Combine oil, shallots and garlic in small glass baking dish.
- Cover dish with foil.
- Bake until shallots and garlic are very tender and pale golden, about 1 hour.
- Cool slightly.
- Thinly slice shallots and garlic; reserve oil in dish. (Can be prepared 1 day ahead. Cover separately and refrigerate).
- Transfer 1 tablespoon oil from baking dish to heavy large saucepan.
- Heat oil over medium-high heat.
- Add mushrooms, rosemary, thyme, sage, and roasted shallots and garlic to saucepan; saute until mushrooms are tender, about 5 minutes.
- Add Marsala and sherry; boil until syrupy, about 6 minutes.
- Add stock; boil until liquid is reduced by half, about 10 minutes.
- Add cream; boil until mixture thickens to sauce consistency, about 5 minutes.
- Season with salt and pepper.
Nutrition Facts : Calories 1785.9, Fat 88, SaturatedFat 27, Cholesterol 651.1, Sodium 3649.5, Carbohydrate 25.1, Fiber 1.1, Sugar 14.4, Protein 189.9
SPICE RUB ROASTED THANKSGIVING TURKEY
This Thanksgiving turkey recipe produces a well-seasoned, juicy, and tender turkey that will bring smiles to everyone's faces. You cannot go wrong with a spice rub and a giant bird!
Provided by cremebrulee
Categories Thanksgiving Turkey
Time 18h
Yield 12
Number Of Ingredients 12
Steps:
- Combine garlic powder, paprika, cumin, basil, salt, and pepper in a zip-top bag. Close and shake spice rub until well mixed.
- Cut small slits into the skin of the turkey. Use a palmful of spice rub at a time to rub all over turkey-on top, sides, bottom, inside cavity, and into the slits in the skin. Stuff the cavity with cilantro, onion, and garlic. Place in a roasting pan, cover, and marinate in the refrigerator for 12 hours.
- Preheat the oven to 300 degrees F (150 degrees C).
- Remove turkey from the refrigerator. Baste with melted butter. Pour 1/2 of the chicken broth inside the pan. Cover with foil.
- Roast in the preheated oven, for 3 hours. Remove foil and baste with remaining chicken broth. Continue to roast until turkey is no longer pink and the juices run clear, about 2 1/2 hours longer. An instant-read thermometer inserted near the bone should read 180 degrees F (82 degrees C).
Nutrition Facts : Calories 1343.8 calories, Carbohydrate 17.2 g, Cholesterol 457.3 mg, Fat 87.6 g, Fiber 5.2 g, Protein 119.5 g, SaturatedFat 41 g, Sodium 4563.4 mg, Sugar 3.1 g
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- Remove giblets and neck; rinse turkey with cold water. Pat dry. Tie legs together with string; tuck wingtips under. Combine brown sugar and next 6 ingredients. Rub over turkey. Cover with plastic wrap; chill 8 hours.
- Place turkey on a rack in a roasting pan, breast side up. Arrange onion quarters around turkey. Pour 2 cans broth in bottom of pan.
- Bake, loosely covered with foil, at 325° for 1 1/2 hours. Uncover and bake 1 1/2 more hours or until meat thermometer registers 180°. (Cover with foil to prevent excessive browning, if necessary.) Remove onion; discard, reserving pan drippings. Let turkey stand 15 minutes before carving.
- Combine pan drippings and enough chicken broth to equal 2 cups in a saucepan over medium heat. Whisk in flour, and cook, whisking constantly, 5 minutes or until thickened. Serve with turkey. Garnish, if desired.
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