MAPLE-BRINED TURKEY
Brining, the ancient technique for preserving foods, adds moisture and flavor to poultry. Try it this Christmas season for the juiciest bird you've tasted.
Provided by BHG Test Kitchen
Time 15h20m
Number Of Ingredients 6
Steps:
- For brine, in a 10-quart pot combine water, syrup, salt, and brown sugar; stir to dissolve sugar and salt. Set aside.
- Rinse turkey inside and out; remove any excess fat from cavity. Carefully add turkey to brine. Cover and marinate in refrigerator for 12 to 24 hours.
- Remove turkey from brine; discard brine. Rinse turkey and pat dry with paper towels. Place turkey, breast side up, on a rack in a shallow roasting pan. Tuck drumstick ends under the band of skin across the tail. (If the band of skin is not present, tie the drumsticks securely to the tail.) Twist wing tips under the back. Brush with oil. Insert a meat thermometer into the center of one of the inside thigh muscles.
- Cover turkey loosely with foil. Roast turkey in a 325 degree F oven for 2-3/4 to 3 hours or until thermometer registers 180 degrees F. After 2-1/4 hours, remove foil and cut band of skin or string between the drumsticks so thighs will cook evenly. When done, drumsticks should move very easily in their sockets. Cover turkey; let stand at room temperature 20 minutes before carving. Makes 12 servings.
Nutrition Facts : Calories 280 kcal, Carbohydrate 7 g, Cholesterol 101 mg, Protein 36 g, SaturatedFat 3 g, Sodium 1250 mg, Fat 11 g, UnsaturatedFat 0 g
BRINED TURKEY BREAST WITH MAPLE GLAZE
This recipe comes from Cuisine at Home. The turkey is well seasoned and moist. I used the insert for my crock pot to brine the turkey. It was the perfect size. The breast should be done in approximately 2 hours. The time given does allow for brining for 2 hours and 2 hours cooking time.
Provided by PaulaG
Categories Turkey Breasts
Time 4h30m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Stir the kosher salt and brown sugar into hot water until dissolved.
- Mix in apple juice and ice.
- Place the turkey breast in a 2 gallon resalable plastic bag; pour the brine over, seal and place in refrigerator for about 2 hours.
- Preheat oven to 375 degrees and roast the turkey breast side up on a rack over a shallow roasting pan.
- After the first hour begin basting the breast with the maple-butter glaze.
- Baste every 15 minutes until the temperature of the breast reaches 165 degrees.
- Remove from the oven, tent with foil and allow to rest for 15 to 20 minutes before slicing.
Nutrition Facts : Calories 553.1, Fat 23.8, SaturatedFat 8.1, Cholesterol 189.1, Sodium 5870, Carbohydrate 21.7, Fiber 0.1, Sugar 20.2, Protein 59.7
MAPLE TURKEY BRINE
This is Dave's favorite brine for Thanksgiving turkey. It can be used on any kind of poultry and pork. It gives a sweet, maple flavor to meats.
Provided by US92
Categories Side Dish Sauces and Condiments Recipes
Time 1h35m
Yield 18
Number Of Ingredients 10
Steps:
- Place 2 quarts of water in a large pot over medium heat, and stir in brown sugar, soy sauce, maple syrup, sea salt, garlic cloves, bay leaves, thyme sprigs, peppercorns, and whiskey. Stir to dissolve brown sugar and salt; bring to a boil. Remove from heat, and stir in remaining 2 quarts of water. Allow brine to cool completely before using.
Nutrition Facts : Calories 180.4 calories, Carbohydrate 37.4 g, Fat 0.1 g, Fiber 0.2 g, Protein 1 g, Sodium 4336.8 mg, Sugar 34.4 g
CIDER-BRINED TURKEY WITH MAPLE-CIDER GLAZE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 15h
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- For the turkey brine: Heat the apple cider, brown sugar, salt, peppercorns, garlic, bay leaves, oranges, shallots, parsley, sage and thyme in a saucepot to dissolve the sugar and salt. Then let the mixture cool completely.
- Divide the turkey pieces between two 2 1/2-gallon resealable plastic bags or containers big enough to hold them. Add equal parts of the brine to the two bags. Let rest for several hours in the fridge, preferably overnight.
- Preheat the oven to 325 degrees F.
- Remove the turkey from the brine and pat dry. Rub the skin with oil and sprinkle with pepper. Set the turkey on a metal rack placed over a rimmed baking sheet and cook about 15 minutes per pound, or until an instant-read thermometer inserted into the thickest part registers about 165 degrees F. The temperature will go up 5 to 10 degrees as it rests.
- For the glaze: Place a small saucepot over medium-high heat. Add the apple cider, turkey stock, maple syrup, butter, peppercorns and orange rind. Bring the mixture to a light simmer and reduce by half. Baste the turkey every now and then during the last half of the cooking time.
ROASTED TURKEY WITH MAPLE CRANBERRY GLAZE
I prepare turkey with a taste of Canada in mind. The sweet maple flavor comes through even in the breast meat. You may start to notice it's caramelized color after about 2 hours. That's when I cover it loosely with foil while it finishes cooking. The meat will stay tender and juicy. -Suzanne Anctil, West Vancouver, British Columbia
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 24 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 325°. Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. In a small bowl, combine the maple syrup, cranberry sauce and walnuts. Pour over turkey., Bake, uncovered, until a thermometer inserted in thickest part of thigh reads 170° to 175°, basting occasionally with pan drippings, 3 to 3-1/2 hours. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before carving.
Nutrition Facts : Calories 320 calories, Fat 13g fat (4g saturated fat), Cholesterol 123mg cholesterol, Sodium 93mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 0 fiber), Protein 36g protein.
SMOKY MAPLE-GLAZED TURKEY BREAST
Is there a better combo than smoke and sweet? This oven-roasted turkey breast has it all. Try it out at Thanksgiving, or your next family dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In small bowl, mix butter, thyme, paprika, salt and pepper. Using fingers, carefully loosen skin from turkey breast. Rub butter mixture under skin.
- Place turkey breast, skin side up, on rack in roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Roast uncovered 30 minutes.
- In small bowl, mix syrup, orange juice and mustard. Brush one-third of mixture over turkey.
- Roast 50 minutes to 1 hour longer, brushing twice with remaining syrup mixture, until thermometer reads at least 165°F. Cover with foil; let stand 15 minutes for easiest carving.
Nutrition Facts : Calories 480, Carbohydrate 13 g, Fat 1/2, Fiber 0 g, Protein 88 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 420 mg
MAPLE-GLAZED TURKEY BREAST
Try this one with pecans or with a mix of pecans and walnuts if desired. Serve it with a steamed vegetable and some chilled cranberry relish, and hot rolls with honey butter for a delicious mostly ready meal when you get home on a chilly evening
Provided by Karen From Colorado
Categories Poultry
Time 5h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix uncooked rice, seasoning packet from rice mix and water in a crockpot.
- Place turkey breastm skin side up, on the rice.
- Drizzle with syrup.
- Sprinkle with walnuts and cinnamon.
- Cover and cook on low setting for 4 to 5 hours or until turkey is no longer pink in the center.
Nutrition Facts : Calories 327.1, Fat 17.6, SaturatedFat 3.1, Cholesterol 73.8, Sodium 70.6, Carbohydrate 15.7, Fiber 1.1, Sugar 12.4, Protein 27.1
BEST BRINED TURKEY BREAST
Interested in trying something different for your Thanksgiving turkey? We'll talk you through how to brine a turkey breast so you can set a flavorful, moist and delicious centerpiece on the table! Brined turkey breast needs some extra prep time, but it's so worth it for the juicy results.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 14h40m
Yield 8
Number Of Ingredients 10
Steps:
- In 6-quart container or stockpot, mix water, salt and sugar; stir until sugar and salt are dissolved. Add turkey. Cover; refrigerate at least 12 hours but no longer than 24 hours.
- Heat oven to 325°F. Remove turkey from brine, rinse thoroughly under cool running water and pat dry.
- Place onion on center of rack in large shallow roasting pan; top with rosemary, thyme and bay leaves. Place turkey, skin side up, over onion and herbs.
- In small bowl, mix butter and wine. Soak 16-inch square of cheesecloth in butter mixture until completely saturated; cover turkey completely with cheesecloth. Roast 1 hour 30 minutes.
- Remove cheesecloth. Place onion and herbs in pan with drippings if using drippings to make gravy (or discard). Insert ovenproof meat thermometer so tip is in thickest part of turkey and does not touch bone. Turn turkey skin side down. Roast 30 to 60 minutes longer or until thermometer reads 165°F.
Nutrition Facts : Calories 360, Carbohydrate 1 g, Cholesterol 140 mg, Fat 1, Fiber 0 g, Protein 43 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 600 mg
BARBECUED TURKEY WITH MAPLE-MUSTARD GLAZE
Categories Ginger Herb Mustard Onion turkey Thanksgiving Fall Brine Grill/Barbecue Bon Appétit
Yield Serves 8
Number Of Ingredients 21
Steps:
- Make turkey:
- Combine first 8 ingredients in very large pot. Bring mixture to simmer, stirring until salt and sugar dissolve. Cool brine completely.
- Rinse turkey inside and out. Place turkey in brine, pressing to submerge. Chill overnight, turning turkey twice.
- If using charcoal barbecue: Mound charcoal briquettes in barbecue and burn until light gray. Using tongs, carefully divide hot briquettes into 2 piles, 1 pile at each side of barbecue. Sprinkle each pile with generous 1/2 cup hickory chips. Place empty broiler pan between piles. Position grill at least 6 inches above briquettes. Position vents on barbecue so that chips smoke and briquettes burn but do not flame.
- If using gas or electric barbecue: Preheat barbecue with all burners on high. Turn off center burner and lower outside burners to medium-low heat. Place generous 1/2 cup hickory chips in each of 2 broiler pans. Set pans over 2 lit burners. Place empty broiler pan over unlit burner. Position grill at least 6 inches above burners.
- Remove turkey from brine; discard brine. Pat turkey dry with paper towels. Place orange wedges in main cavity. Mix olive oil and sesame oil in small bowl. Brush over turkey. Arrange breast side up on grill, centering above empty broiler pan. Cover; cook until thermometer inserted into thickest part of thigh registers 160°F, adding 1 cup hickory chips (and 6 briquettes if using charcoal barbecue) to barbecue every 30 minutes, about 3 hours.
- For glaze:
- Bring all ingredients to simmer in heavy medium saucepan.
- Brush glaze over turkey; cover and cook until thermometer inserted into thickest part of thigh registers 180°F, covering any dark areas of turkey with foil, about 1 hour longer. Transfer turkey to platter. Tent with foil and let stand 30 minutes.
MAPLE-GLAZED TURKEY BREAST RECIPE
Provided by Grammie926
Number Of Ingredients 50
Steps:
- 1. Preheat oven to 450°F (230°C). 2. Combine whisky, maple syrup, orange rind and butter in a bowl to make glaze. Reserve. 3. With a sharp knife and your hand flat on the top of the breast cut through the thickest part of the turkey breast horizontally, stopping about 1-inch (2.5 cm) from the edge. You should then be able to open it up like a book. Repeat with remaining 3 turkey breasts. Brush glaze all over exposed turkey breast and season with salt and pepper. 4. Divide Sausage Stuffing (recipe follows) between 2 turkey breasts, fold meat over to enclose stuffing and sew or skewer the edges together. Tie in 3 places to secure. Set aside. Divide Fruit Stuffing (recipe follows) between remaining 2 turkey breasts and repeat. Brush turkey breasts with whiskey glaze and season all over with salt and pepper. 5. Place turkey breasts on a bed of onions, carrots and celery in several roasting pans or baking sheets and roast for 10 minutes or until skin is beginning to colour. Turn oven to 350°F (180°C) and roast another 45 to 50 minutes or until juices run clear. Remove from oven and let sit for 15 minutes while making sauce. 6. Discard vegetables and add stock and soy sauce to pans. (Divide quantity if you are using 2 pans.) Place pan over high heat and bring to boil, scraping up any little brown bits on the base of the pan. Boil for 2 minutes, add redcurrant jelly and boil another 5 to 10 minutes or until sauce thickens slightly. If you are not using homemade stock then thicken with 1 tbsp (15 mL) cornstarch mixed with 1 tbsp (15 mL) water. 7. Carve breasts into slices and serve with some gravy. Sausage Stuffing 1. Heat oil in a skillet over medium heat. Add onions and fennel and sauté for 2 minutes or until beginning to soften. Add garlic, then crumble in sausage meat and sauté for 1 minute or until meat loses its pinkness. Stir in spinach, sage and rosemary and cook for 1 minute or until wilted. Stir in bread crumbs and apple. Let cool slightly, then stir in egg and moisten with apple cider. Season with salt and pepper to taste. Makes enough stuffing for 2 turkey breasts Fruit Stuffing You can use any dried fruits for this depending on your preference and play with the amounts of each if preferred. 1. Heat cranberry juice in a pot over high heat. Bring to boil and add fruit. Simmer for 1 minute, remove from heat and allow to sit for 10 minutes or until juice has been absorbed. Stir in the pistachios. 2. Heat butter in a skillet over medium heat. Add onions and celery and sauté for 3 minutes until softened. Add fruit mixture, tarragon and marjoram and stir to combine. Remove from heat. 3. Stir in bread crumbs, add enough chicken stock to moisten, and season with salt and pepper. Makes enough stuffing for 2 turkey breasts
MAPLE GLAZED TURKEY ROAST
A great way to make make a flavorful turkey roast for any night of the week. It's also great when you're having just a handful of people for Thanksgiving.
Provided by Michelle Berger
Categories Meat and Poultry Recipes Turkey Breasts
Time 1h50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat an oven to 325 degrees F (165 degrees C).
- Remove the plastic netting and wrap from the turkey roast, if any, but leave on string netting. (Remove and discard gravy packet, if any). Rinse the turkey, and pat dry with paper towels.
- Mix together the maple syrup, smoke flavoring, paprika, salt, pepper, garlic powder, onion powder, thyme, and cayenne pepper in a bowl, stirring to combine well. Brush the syrup mixture all over the turkey roast.
- Place the roast, skin side up, on a baking rack set in a roasting pan. Roast in the preheated oven, basting occasionally, until the roast is golden brown and a meat thermometer inserted into the center of the roast reads 170 degrees F (75 degrees C). Roasting time is about 1 1/2 hours. Wrap the roast in foil, and let stand 10 minutes before removing the string netting for slicing.
Nutrition Facts : Calories 350.7 calories, Carbohydrate 32.9 g, Cholesterol 120.2 mg, Fat 5.9 g, Fiber 0.3 g, Protein 40.1 g, SaturatedFat 1.8 g, Sodium 1734.3 mg, Sugar 15.8 g
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