HERB-BRINED TURKEY
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
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.
BROWN SUGAR-BRINED TURKEY
A simple brown-sugar brine gives this turkey deep, rich flavor and beautifully burnished skin. You can make a simple gravy with the pan drippings, but remember that brining increases the saltiness of drippings, so use salt-free or low-sodium broth in your gravy and taste it before adding additional salt.
Time 9h30m
Yield Serves 10 with leftovers
Number Of Ingredients 8
Steps:
- Combine brown sugar, salt, bay leaves, garlic and 8 cups water in a large pot. Place over high heat and bring to a boil, stirring to dissolve sugar and salt.
- Remove from heat, stir in ice and cool completely. Very early on the day of cooking (or late the night before), pour brine into a 4- to 5-gallon pot or other clean container.
- Add turkey and any additional cold water needed to just submerge it. Turn turkey a few times and then leave it breast-side down. Refrigerate for at least 5 hours and up to 8 hours.
- Preheat oven to 475°F and adjust racks to fit the turkey.
- Remove turkey from brine, pat dry and place on a rack in a large roasting pan. Brush with butter and sprinkle with pepper. Tie legs together with kitchen string, tuck wings under body and roast for 20 minutes.
- Lower the oven temperature to 350°F and tent breast loosely with foil.
- Roast until an instant-read thermometer inserted into thickest part of thigh, without touching bone, registers 165°F or juices run clear (not pink) when you poke thigh with a paring knife, 2 to 2 1/2 hours more.
- Transfer turkey to a carving board, tent with foil and let rest for 30 minutes before carving.
Nutrition Facts : Calories 290 calories, Fat 15 grams, SaturatedFat 5 grams, Cholesterol 110 milligrams, Sodium 780 milligrams, Carbohydrate 2 grams, Protein 36 grams
KITTENCAL'S BEST BROWN SUGAR TURKEY BRINE
This brine is enough for up to a 20-pound whole turkey and will produce the most juiciest and delicious bird you will ever have, with this brine you will taste only the turkey not any extra herbs or flavorings that are added in to some brines --- I use my food-safe picnic cooler to brine my turkey in it works quite well, you might want to purchase one if you plan on brining your turkey on a regular basis, and you will once you have tried this method just make certain to purchase one that is food-safe --- you may omit the garlic but I strongly suggest to add it --- you must use only kosher salt not regular table salt --- if desired after brining continue with my recipe#199612
Provided by Kittencalrecipezazz
Categories Whole Turkey
Time P1D
Yield 32 cups (approx)
Number Of Ingredients 7
Steps:
- In a large bucket or container mix together the warm water with brown sugar and salt; stir until NO kosher salt and sugar granules remain in the water (make certain to use very warm water so that the salt and suagr will dissolve easily and completely).
- Add in Worcestershire sauce, peppercorns, and garlic; stir until the Worcestershire sauce is combined.
- Cool the water until almost room temperature.
- Wash the turkey inside and out with cold water, then place in the brine (if the brine does not quite cover the turkey, then place it breast-side up to start, then turn it over after a couple of hours later).
- Place in refrigerator for 24 hours,.
- Remove the turkey from the brine and rinse the turkey THOROUGHLY under cold running water.
- Pat dry with paper towels then cover and refrigerate if not preparing right away or continue with my turkey recipe (#199612).
Nutrition Facts : Calories 298.2, Fat 12.9, SaturatedFat 3.6, Cholesterol 109, Sodium 3651.1, Carbohydrate 10.7, Fiber 0.1, Sugar 10, Protein 32.9
ULTIMATE TURKEY BRINE
Simple overnight brine that will make any turkey moist and tasty. You can use this recipe for turkeys in the 15 to 20-pound range. Brining works best for fresh turkeys; you should definitely not brine any turkey that is already injected with a 'solution.'
Provided by Eric
Categories Side Dish Sauces and Condiments Recipes
Time 2h25m
Yield 30
Number Of Ingredients 8
Steps:
- Bring water to a boil in a large stockpot. Stir salt and sugar into the water until dissolved; bring water again to a boil. Add cloves, bay leaves, peppercorns, rosemary, and thyme to the water, reduce heat to medium-low, and cook mixture at a simmer for about 20 minutes.
- Refrigerate brine until completely cooled.
Nutrition Facts : Calories 44.1 calories, Carbohydrate 11.3 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 6080.8 mg, Sugar 10.7 g
TURKEY BRINE WITH BROWN SUGAR
Brown sugar and two types of salt join a bevy of spices and fresh herbs in this flavorful brine for your Thanksgiving turkey.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 12
Steps:
- Wrap seeds, peppercorns, and bay leaves in a square of cheesecloth; tie with kitchen twine. Bring 2 gallons water, both salts, and brown sugar to a boil in a very large pot, stirring to dissolve. Add bundle, garlic, thyme, and parsley. Let cool completely. Fully submerge turkey, weighting it down with a plate topped with cans if necessary. (In lieu of a large pot, you can use a brining bag.) Refrigerate turkey overnight.
SMOKED BROWN SUGAR-BRINED PORK CHOPS
Looking for a sweet and spicy dinner? Then check out this smoked pork chops recipe.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h40m
Yield 6
Number Of Ingredients 12
Steps:
- In 2-gallon-size heavy-duty resealable plastic food-storage bag, mix 1/2 cup brown sugar, the salt, bay leaves, garlic, peppercorns and 4 cups water. Seal bag and squeeze to mix until sugar and salt have dissolved. Place pork chops in bag of brine; seal bag. Refrigerate at least 3 hours but no longer than 8 hours.
- Cover wood chunks with water; soak at least 30 minutes.
- Drain wood chunks. Prepare and heat smoker using wood chunks and adding water to water pan following manufacturer's directions.
- Meanwhile, remove pork chops from brine; discard brine. Blot pork chops dry with paper towels. In small bowl, mix 2 tablespoons brown sugar, the garlic powder, black pepper and red pepper. Rub each side of pork chops with slightly less than 1 teaspoon brown sugar mixture.
- Arrange pork chops 1 inch apart on top and bottom smoker racks. Cover and smoke about 1 hour 30 minutes or until meat thermometer inserted in center of pork reads 160°F (pork will remain pink when done). If smoking stops, add additional wood chunks through side door of smoker.
Nutrition Facts : Calories 180, Carbohydrate 6 g, Cholesterol 60 mg, Fiber 0 g, Protein 21 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 6 g, TransFat 0 g
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HERB & BROWN SUGAR DRY-BRINED TURKEY - ONCE UPON A CHEF
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Cuisine AmericanCategory DinnerServings 8Total Time 3 hrs
- Remove and discard the truss that holds turkey legs together (if the legs are held together with turkey skin, cut the skin to release them). Trim off and discard any excess fat in the neck or body cavity. Remove giblets and neck; discard or save for stock. Rinse the turkey inside and out with warm water. Pat dry with paper towels.
- In a small bowl, mix the sugar, salt, thyme, sage, and pepper for the dry brine. Place the turkey on the rack of the prepared baking sheet. Rub and pat the dry brine all over the turkey, including inside the cavity. Refrigerate, uncovered, for at least 24 hours and up to 48 hours.
- Preheat the oven to 375°F and set an oven rack in the lower third of the oven. Using damp paper towels, brush the dry brine off the turkey.
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