Tea Brined Turkey Food

TEA- AND ORANGE-BRINED ROASTED TURKEY

Steps:

• The day before, remove the zest from the oranges in wide strips using a vegetable peeler, applying gentle pressure so that most of the white pith is left behind. Reserve the zest, juice the oranges and strain into a medium saucepan. Add the zest strips, salt, bourbon, sugar, tea bags, peppercorns, cloves, 4 bay leaves and 4 cups (1 quart) of water. Bring to a boil, then turn off the heat and let the mixture sit for 30 minutes. Pour the brine into a plastic container or pot large enough to hold the turkey, add 20 cups (5 quarts) of ice water and stir to combine. Submerge the turkey, adding more ice water if needed. Weigh it down with a plate to keep it submerged and refrigerate at least 8 hours and up to 12 hours.
• The next day, drain, rinse and pat the turkey dry. Put on a large paper-towel-lined cutting board and let sit out at room temperature until it reaches room temperature, about 1 hour.
• Position a rack in the middle of the oven and preheat the oven to 325 degrees F.
• Stuff the onion, garlic, herbs and remaining bay leaf inside the cavity. Melt the butter in a medium saucepan and brush half of it all over the bird. Sprinkle the skin with black pepper. Tie the legs together with twine. Tuck the wings under the body and put the turkey breast-side-up, on a rack in a roasting pan. Tent the turkey with aluminum foil and roast 2 hours.
• After 2 hours remove foil from turkey and increase oven temperature to 425 degrees F and continue roasting until an instant-read thermometer inserted in the thigh registers 165 degrees F, about 1 hour more.
• Transfer to a cutting board and let rest 30 minutes. Before serving, remove the vegetables and herbs and discard.
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GRILLED TEA-BRINED TURKEY WITH TEA-AND-LEMON GRAVY

Steps:

• Bring 6 1/2 quarts water to boil in large pot. Remove from heat. Using vegetable peeler, remove peel from 3 lemons (yellow part only). Add peel, tea bags, and 6 rosemary sprigs to water; steep 20 minutes. Remove tea bags. Add salt and sugar; stir to dissolve. Stir in lemon juice. Cool to lukewarm. Add ice to reduce temperature to below 45°F.
• Place 1 roasting bag inside the second, forming 2 layers. Place inside large pot. Place turkey in roasting bags, breast side down. Pour brine over turkey. Tie bags tightly, eliminating any air pockets. Refrigerate 36 to 48 hours. Or, place bags into large cooler, pour brine over turkey, and tie bags securely. Pour ice over and around turkey in bags. Place lid securely on cooler. Check twice a day to ensure that turkey is covered with ice (some ice will melt). Remove top rack from grill. Place disposable aluminum baking pan in center of barbecue (if using 2-burner gas grill, place pan on 1 side of grill; if using 3-burner grill, place pan over center burner).
• Prepare barbecue (medium-low heat). If using charcoal grill, arrange coals on each side of aluminum baking pan, dividing equally. (You will need to add about 6 briquettes to each side of aluminum pan every 30 minutes to maintain temperature while cooking turkey.) If using 3-burner gas grill, light burner(s) on left and right, leaving center burner(s) off. If using 2-burner gas grill, light burner on side opposite disposable pan. Insert instant-read thermometer into top vent of grill. Maintain temperature at around 350°F.
• Drain turkey; discard brine. Pat turkey dry. Pierce 2 lemons all over with fork. Stuff turkey with lemons, 5 sprigs rosemary, celery, and onion. Tie legs together. Brush turkey all over with oil.
• Place turkey directly on grill above aluminum pan. Close grill. Adjust temperature to maintain 350��F. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, about 3 hours. Transfer turkey to platter. Tent with foil. Allow to rest 30 minutes before carving (internal temperature will rise 5 to 10 degrees). Serve with gravy.

ORANGE-TEA-BOURBON BRINED TURKEY WITH HONEY MUSTARD BUTTER

Steps:

• Unwrap the turkey and remove the neck and giblets (reserve for gravy). Rinse the turkey under cold water and pat dry. Fill a large pot with 2 quarts water; add the orange zest, orange juice, 2 cups kosher salt, the sugar, black tea bags, bay leaves, cloves, peppercorns and bourbon. Bring to a boil, then simmer 10 minutes. Add 4 quarts cold water and let cool. Submerge the turkey in the brine, adding water to cover, if necessary. Refrigerate at least 8 hours or overnight.
• Remove the turkey from the brine; rinse and pat dry. Mix the butter, honey, dijon mustard and spicy brown mustard 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.

APPLE AND TEA BRINE, INJECTED, RUBBED AND DEEP FRIED TURKEY

Steps:

• In a very large pot (big enough to hold turkey) bring all the brine ingredients but turkey to boil then lower heat to simmer for 5 minutes.
• Remove tea bags and cool.
• Add washed turkey to cooled apple mixture and cover with ice cold water making sure turkey is completely submerged adding more water if needed.
• Refrigerate for 10 to 15 hours just so the turkey absorbs the brine.
• Meanwhile make injection liquid by adding cup butter, olive oil, garlic, rosemary, sage and cracked black pepper to season in a pot. Bring to a slow simmer for 10 to 15 minutes removing any water for butter and bringing out the flavors of the herbs.
• Cool drain herbs and garlic set aside for placing under the skin of the turkey.
• Remove turkey from brine discard brine and rinse turkey towel dry inside and out.
• Inject dry turkey in breasts and thighs the night before cooking with the butter mixture.
• Take the garlic and herbs that was set aside and place under the skin of the turkey.
• Place the turkey uncovered on a rack in the refrigerator overnight.
• Heat peanut oil to 350°F.
• Rub turkey with any oil mixture that escaped while sitting overnight then rub inside and out of turkey with dry rub mixture.
• Tie legs and wings to body with cotton string.
• Lower breast side up into hot oil.
• Be cautious of hot splattering oil.
• Maintain oil temp at 350°F.
• Fry 3 minutes a pound till 180°F.
• Remove from oil and rest for 15 minutes.
• Carve and eat.

ORANGE, TEA, BOURBON-BRINED PAPRIKA BUTTER TURKEY

Steps:

• Pour 2 quarts of water into a large soup pot and stir in orange juice and zest, kosher salt, sugar, black tea bags, bay leaves, cloves, peppercorns, and bourbon. Bring to a boil, reduce heat to low, and simmer for 10 minutes. Mix 4 quarts cold water into brine and let cool. Submerge turkey breast in brine, adding more water if needed to cover. Refrigerate 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Set oven rack to the lowest position in the oven.
• Remove turkey from marinade; discard marinade. Rinse turkey and pat dry with paper towels. Mix coriander seeds, paprika, cumin seeds, and garlic into softened butter in a bowl.
• Loosen the skin over turkey breast with your fingers and spread 1/4 cup of seasoned butter beneath the skin. Rub remaining 2 tablespoons seasoned butter over the turkey breast. Place turkey breast onto a roasting rack and set rack into a roasting pan.
• Roast in the preheated oven until skin is golden brown and an instant-read meat thermometer inserted into the thickest part of the breast reads 165 degrees F (75 degrees C), about 2 hours. Transfer to a cutting board and let turkey breast rest 30 minutes before slicing.

OVEN ROASTED EARL GREY TEA, LEMON & ROSEMARY BRINED TURKEY

Steps:

• Bring 6 1/2 quarts water to a boil. Remove from heat and add tea, lemon peel and rosemary. Cover and let steep for 20 minutes. If using tea bags, remove them. If using bulk tea, remove lemon peel and rosemary, set aside and strain the mixture and discard the tea leaves. Pour the mixture back in the pot and stir in salt, sugar and the set-aside lemon peel and rosemary. Stir until salt and sugar are dissolved. Stir in the ice, cool to below 50 degrees F. Line a large pot with two 30-gallon plastic garbage bags, one inside the other. Place turkey in the bag-lined pot, breast-side down. Pour brine over turkey; press to submerge. Twist off bags to eliminate air pockets and tie. Refrigerate turkey in brine for 2 days (48 hours).
• Drain turkey, discard brine. Pat turkey dry. Stuff cavity with rosemary, punctured lemons, celery and onion. Fold wing tips under; tie legs. Rub olive oil all over the turkey.
• Place oven rack in the lowest third of the oven and preheat to 350 degrees F. Place turkey on a rack in large roasting pan. Place bird in oven and roast for 2 hours, then baste with 1/2 cup broth.
• Continue to roast until turkey is brown and thermometer inserted into the thickest part of the thigh registers 165 degrees F. Basting frequently with the remaining 1 1/2 cups broth and pan juices. Cover loosely with foil if browning too quickly. Transfer turkey to a large platter or carving board. Tent loosely with foil. Let stand at least 30 minutes or up to 45 minutes prior to carving.