Big Brined Herby Turkey Recipes

HERB-BRINED TURKEY

Herb-Brined Turkey image

For an impressive main course, look here. The moist, flavorful bird will have guests counting the minutes until carving time. - Scott Rugh, Portland, Oregon

Provided by Taste of Home

Categories Dinner

Time 4h20m

Yield 14 servings.

Number Of Ingredients 19

Ingredients

2 cups kosher salt
1 cup packed brown sugar
5 fresh sage leaves
1 fresh thyme sprig
1 fresh rosemary sprig
2 quarts water
2 quarts cold water
2 turkey-size oven roasting bags
1 turkey (14 to 16 pounds)
HERB BUTTER:
2 cups butter, softened
1/2 cup olive oil
1 cup packed fresh parsley sprigs
1/3 cup fresh sage leaves
1/3 cup fresh rosemary leaves
1/4 cup fresh thyme leaves
2 garlic cloves
1 teaspoon salt
1 teaspoon pepper

Steps:

In a stockpot, combine the salt, brown sugar, sage, thyme, rosemary and 2 quarts water. Bring to a boil. Cook and stir until salt and sugar are dissolved. Remove from the heat. Add the cold water to cool the brine to room temperature., Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan. Refrigerate for 12-24 hours, turning occasionally., Drain and discard brine; rinse turkey and pat dry. Tie drumsticks together. Place the remaining ingredients in a food processor; cover and process until smooth. With fingers, carefully loosen skin from turkey breast; rub half of the butter mixture under skin. Secure skin to underside of breast with toothpicks. Rub remaining butter mixture over skin., Place turkey, breast side up, on a rack in a roasting pan. Bake at 450° for 30 minutes. Reduce heat to 325°; bake 3-1/4 to 3-3/4 hours longer or until thermometer reads 180°, basting twice during the last 30 minutes of cooking. Cover loosely with foil if turkey browns too quickly., Remove turkey to a serving platter; cover and let stand for 20 minutes before carving.

Nutrition Facts : Calories 834 calories, Fat 58g fat (25g saturated fat), Cholesterol 314mg cholesterol, Sodium 658mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 73g protein.

GRANDMA'S FARMHOUSE TURKEY BRINE

Grandma's Farmhouse Turkey Brine image

A must-do for the most tasty and juicy turkey utilizing traditional ingredients which compliment a roasting bird. The roasting pan juices make for the worlds best gravy. Do not add salt to your gravy; the brine juices have done that for you. Enjoy a prairie favorite!

Provided by Blair

Categories Side Dish Sauces and Condiments Recipes

Time 1h30m

Yield 7

Number Of Ingredients 7

Ingredients

2 cups kosher salt
3 tablespoons poultry seasoning
3 tablespoons onion powder
1 tablespoon black pepper
4 quarts vegetable broth
2 quarts water
3 cups cranberry juice

Steps:

Stir the salt, poultry seasoning, onion powder, and black pepper together in a large stockpot. Pour in the vegetable stock, water, and cranberry juice; bring to a boil. Reduce heat to medium-low and simmer 20 minutes. Remove from the heat and allow to cool to room temperature.
To use, submerge a turkey into the cooled brine and refrigerate 12 to 16 hours to brine. Drain the turkey and pat dry before roasting according to your recipe's directions.

Nutrition Facts : Calories 143.9 calories, Carbohydrate 30 g, Cholesterol 0 mg, Fat 1.4 g, Fiber 2.9 g, Protein 2.8 g, SaturatedFat 0.1 g, Sodium 27089.9 mg, Sugar 20.8 g

BRINED AND ROASTED WHOLE TURKEY

Brined and Roasted Whole Turkey image

No dish has more riding on its success than the holiday turkey. Brining locks in a turkey's natural juices, so it won't dry out during the roasting process, ensuring the perfect centerpiece for a flavorful feast.

Provided by Morton

Categories Trusted Brands: Recipes and Tips

Time 13h20m

Yield 10

Number Of Ingredients 8

Ingredients

1 cup Morton® Coarse Kosher Salt
1 cup sugar
2 gallons cool water
1 (12 pound) fresh, whole, bone-in skin-on turkey, rinsed and patted dry
5 tablespoons unsalted butter, softened
½ teaspoon ground black pepper
3 tablespoons unsalted butter, melted
1 cup white wine, chicken broth or water

Steps:

Overnight Brine: Combine Morton®Kosher Salt and sugar in cool water in a large, clean stockpot until completely dissolved. Place the whole turkey in the brine until completely submerged. Cover and refrigerate overnight, up to 14 hours. Remove the turkey from the brine, rinse inside and out under cool running water for several minutes to remove all traces of salt; pat dry with paper towel.
4-5 hour Brine: To brine your turkey in less time (4-5 hours), use 2 cups of Morton®Coarse Kosher Salt and two cups of sugar. Cover and refrigerate for 4 to 5 hours.
To Roast: Mix the softened butter with the pepper. Place turkey on rack in roasting pan. Rub the seasoned butter under the skin. Brush the skin with the melted butter. Pour the 1 cup liquid (wine, broth or water) over the pan bottom to prevent drippings from burning. Roast turkey at 450 degrees F for 25 minutes, baste and then rotate the roasting pan. Continue roasting until the skin turns golden brown, an additional 25 minutes; baste again. Reduce oven temperature to 325 degrees F; continue to roast, basting and rotating the pan once about halfway through cooking, until the minimum internal temperature reaches 165 degrees F. Remove the turkey from the oven. Let stand 20 minutes before carving.

Nutrition Facts : Calories 984.6 calories, Carbohydrate 20.7 g, Cholesterol 341.8 mg, Fat 46.9 g, Protein 108.9 g, SaturatedFat 16.8 g, Sodium 9504.4 mg, Sugar 20.2 g

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