DRY BRINE TURKEY
Dry brining is the easiest way to get a moist and flavorful turkey on the table for your Thanksgiving dinner. Plan ahead, you'll need a few days to get the most flavor. I found that salt and pepper was enough for me, but feel free to season with other aromatics before roasting.
Provided by hello angie
Categories Meat and Poultry Recipes Turkey Brine
Time P3DT12h15m
Yield 15
Number Of Ingredients 5
Steps:
- Pat turkey dry with paper towels. Season the inside and outside of turkey with kosher salt, focusing on the breast and thighs. Place turkey, breast-side up, in the roasting pan and cover with plastic wrap. Refrigerate turkey for about 2 days.
- Flip turkey breast-side down, cover with plastic wrap, and refrigerate for about 1 more day.
- Remove plastic wrap and place turkey on a rack over a baking sheet the night before you plan to roast. Allow turkey to air-dry in the refrigerator for at least 8 hours.
- Bring turkey to room temperature, 1 to 2 hours; pat dry with paper towels. Season turkey with black pepper and place onion and celery in the cavity.
- Preheat oven to 425 degrees F (220 degrees C). Place turkey, breast-side down, in a roasting pan.
- Roast in the preheated oven until skin is golden, about 30 minutes. Remove turkey from oven and flip to breast-side up. Reduce oven temperature to 325 degrees F (165 degrees C); continue roasting until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), about 2 hours.
- Transfer turkey to a large platter and loosely tent with aluminum foil; allow turkey to rest about 30 minutes before carving.
Nutrition Facts : Calories 683.7 calories, Carbohydrate 1 g, Cholesterol 267.6 mg, Fat 31.8 g, Fiber 0.3 g, Protein 91.9 g, SaturatedFat 9.3 g, Sodium 1382.8 mg, Sugar 0.5 g
BRINED AND ROASTED WHOLE TURKEY
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
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
DRY-BRINED ROASTED TURKEY
Rub a salt mixture all over the bird and leave it overnight, then rinse, dry and roast for a juicy and flavorful turkey.
Provided by Food Network Kitchen
Time 11h35m
Yield 8-10
Number Of Ingredients 9
Steps:
- The day before, remove the giblets from the turkey cavity and pat dry with paper towels.
- Combine the salt, sugar and pepper in a medium bowl. Sprinkle the mixture inside the turkey cavity and all over the outside skin, using all of it. Put the turkey on a large baking sheet or platter and refrigerate uncovered overnight.
- The next day, adjust a rack in the oven to the lowest position and remove the other racks. Preheat the oven to 325 degrees F. Set a roasting rack in a roasting pan.
- Rinse the turkey very well and pat dry thoroughly. Stuff the cavity with the herbs, bay leaves, garlic and onion. Put the turkey on the roasting rack, breast-side up, and brush with half of the butter. Tent with aluminum foil.
- Roast the turkey for 2 hours, then remove the foil and brush with the remaining butter. Increase the oven temperature to 425 degrees F and continue to roast until an instant-read thermometer inserted into the thigh registers 165 degrees F, about 45 minutes more. Let the turkey rest for 20 minutes, then remove and discard the herbs, bay leaves, garlic and onion before carving.
BRINED AND ROASTED TURKEY
Steps:
- Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water.
- Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
- Preheat the oven to 325 degrees F.
- Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out. Place breast side down in a large, heavy roasting pan, and rub on all sides with the butter. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, orange, celery, carrot, bay leaves, and thyme. Loosely tie the drumsticks together with kitchen string.
- For the turkey broth: Heat the oil in a large heavy saucepan over medium high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking.
- Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside.
- Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.
- Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.
- For the pan gravy: Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat. Place the roasting pan on 2 stovetop burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup.
- In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes. Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve.
- To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.
ROASTED DRY-BRINED TURKEY
A dry-brined turkey is so much easier to prepare than a wet-brined turkey-and the clean-up process is easier, too. For a beautiful, natural garnish, arrange fresh sage and bay leaves, cracked walnuts, and cranberries around the roasted turkey.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Yield Serves 12 to 14
Number Of Ingredients 14
Steps:
- Make the turkey: Combine 2/3 cup salt and crushed bay leaves in a small bowl. Rinse inside and outside of turkey, and pat dry with paper towels. Rub 2 tablespoons salt mixture evenly inside turkey cavity, 2 tablespoons on each leg portion, 1 1/2 teaspoons on each wing, and 2 tablespoons on each breast. Place turkey in a large oven bag and seal tightly, removing any trapped air. Place on a rimmed baking sheet, and refrigerate for 48 hours.
- Remove turkey from bag, and let stand at room temperature for 1 hour. Combine 1 stick butter, the wine, and whole bay leaves in a small saucepan over medium heat. Bring to a simmer, then remove from heat.
- Preheat oven to 425 degrees with rack in lowest position. Rinse inside and outside of turkey, and pat dry with paper towels. Place turkey, breast side up, on a rack in a roasting pan. Tuck wings under turkey. Season cavity with salt and pepper, and loosely fill it with 4 cups stuffing. (To bake remaining stuffing, see Leek-Celery Root Stuffing). Tie legs together with kitchen string. Rub remaining 1/2 stick butter on turkey, and season with salt and pepper. Pour water into roasting pan.
- Place turkey, legs first, into oven. Roast for 30 minutes, then baste with butter-wine mixture. Reduce temperature to 350 degrees, and roast, basting with butter-wine mixture every 30 minutes, for 2 1/2 hours. (Add more water to roasting pan if necessary to prevent pan drippings from burning.) Rotate pan, and roast until skin is golden brown and thickest part of thigh (avoiding bone) and center of stuffing register 165 degrees on an instant-read thermometer 30 to 45 minutes more. (If turkey is done before the stuffing, remove turkey from oven, and spoon stuffing into a buttered baking dish, and continue to roast until golden and center registers 165 degrees.) Transfer turkey to a rimmed baking sheet, reserving pan juices and roasting pan, and let rest for 30 minutes before carving.
- Make the pan gravy: Pour reserved pan juices into a glass measuring cup or a gravy separator, and let stand until fat rises to the surface, about 10 minutes. Pour or spoon off fat.
- Place reserved roasting pan on 2 burners over medium heat. Add wine, and bring to a gentle simmer, scraping browned bits with a wooden spoon. Whisk flour and giblet stock in a large bowl until combined. Add defatted pan juices, whisking to combine, then pour into roasting pan. Simmer, stirring occasionally, until reduced by half and thickened, 10 to 15 minutes.
- Remove pan from heat, and whisk in butter. Strain through a sieve, and discard solids. Stir in parsley. Season with salt and pepper if desired.
- To carve the turkey: Place the turkey in front of you, breast side up, and use your hand to hold it steady. Cut through kitchen string, and discard. Remove drumsticks first by placing a knife against the thigh, cutting alongside body, and slicing through the skin to expose the joint. Apply pressure at the joint with the tip of the knife, then twist the knife, and cut through the joint to release the drumstick. Repeat on the other side. (For a video how-to, see How to Carve Turkey Like a Pro.)
- Use a long-handled spoon to scoop out the stuffing, and transfer it to a serving bowl. Slice the thigh meat from the bone.
- Place the knife horizontally at the bottom curve of the breast, and slice in toward the rib cage along the length of the breast to create a "guide cut." Then make a vertical slice from the top down alongside the rib cage to loosen the breast meat. Cut the breast vertically into 1/4-inch-thick slices, being careful to preserve some skin. Repeat on the other side. Insert the knife tip at wing joint closest to the turkey, and twist to release wing. Repeat on the other side.
EASY ROASTED DRY-BRINED TURKEY
Dry-brining a turkey ensures a moist and seasoned bird that also takes up less space in the refrigerator than a wet-brined one. Don't dry-brine a kosher (previously salted) turkey; the result will be too salty.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time P1DT4h
Yield Serves 8 to 10
Number Of Ingredients 4
Steps:
- Pat turkey dry with paper towels. Combine salt and pepper. Rub 2 tablespoons salt mixture evenly inside body cavity, then rub remainder all over outside of bird. Tuck wings under turkey and wrap in plastic wrap, or place in an oven bag, pressing out all air. Transfer to a rimmed baking sheet; refrigerate 24 hours.
- Remove plastic from turkey; let stand at room temperature 1 hour. Preheat oven to 425 degrees with rack in lower third. Rinse turkey inside and out; pat dry with paper towels. Place turkey, breast side up, on a rack set in a roasting pan. Tie drumsticks together with kitchen twine. Pour 1 cup water into pan and roast turkey 1 hour.
- Remove turkey from oven and check temperature. A thermometer inserted in breast should read 165 degrees. If it doesn't, continue to roast turkey up to 30 minutes more, checking temperature every 10 minutes. Transfer to a carving board and let rest at least 45 minutes and up to 1 hour before carving. If making turkey gravy, use only 2 tablespoons of defatted drippings (they're much saltier from a brined bird).
BRINED ROAST TURKEY
Provided by Amanda Hesser
Categories dinner, roasts, main course
Time 4h15m
Yield 15 servings
Number Of Ingredients 16
Steps:
- In 16-quart or larger stockpot, bring 2 gallons water to a boil. Add salt and sugar, and stir until completely dissolved. Turn off heat, and add carrot, onion, celery and leek. Add spices, and refrigerate until cold.
- Remove giblets from turkey. Cover and refrigerate liver if using in stuffing. Discard remaining giblets or reserve for another use. Add turkey to stockpot. If necessary, weight with plate so that it stays below brine's surface. Refrigerate 72 hours, then remove from brine and allow to come to room temperature.
- Preheat oven to 425 degrees. Loosely fill turkey at both ends with stuffing, and truss like a chicken.
- Place in large roasting pan, and roast until it starts to brown, about 25 minutes. Reduce oven setting to 350 degrees, and roast for 12 minutes more per pound, until internal temperature at deepest part of thigh reaches 130 degrees. Baste frequently with olive oil or butter and pan juices. If bird begins to darken too much, cover loosely with foil.
- Remove turkey from oven, leave covered and allow to rest 20 minutes before carving and spooning stuffing into serving dish.
Nutrition Facts : @context http, Calories 483, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 20 grams, Fiber 1 gram, Protein 61 grams, SaturatedFat 5 grams, Sodium 1000 milligrams, Sugar 11 grams, TransFat 0 grams
More about "brinedroastedturkey recipes"
BEST DRY-BRINED THYME-ROASTED TURKEY RECIPE
From womansday.com
SIMPLE SUCCULENT DRY BRINED ROAST TURKEY - DON'T …
From dontsweattherecipe.com
JUICY ROAST TURKEY | RECIPETIN EATS
From recipetineats.com
BRINED ROASTED TURKEY - RODELLE KITCHEN
From rodellekitchen.com
A RECIPE FOR YOUR FEAST TO REVOLVE AROUND: BRINED AND …
From cbc.ca
BRINED ROAST TURKEY BREAST - JO COOKS
From jocooks.com
THE BEST TURKEY BRINE RECIPE (VIDEO) - A SPICY …
From aspicyperspective.com
OUR TOP 10 BEST TURKEY BRINE RECIPES I TASTE OF HOME
From tasteofhome.com
AMAZING DRY BRINE TURKEY | GOOD IN THE SIMPLE
From goodinthesimple.com
ALTON BROWN'S TURKEY BRINE AND ROASTING RECIPE | BON …
From bonappetit.com
LEMON HERB DRY-BRINED ROASTED TURKEY - ABERDEEN'S …
From aberdeenskitchen.com
DRY-BRINED ROAST TURKEY RECIPE | BON APPéTIT
From bonappetit.com
DRY BRINE TURKEY WITH CITRUS HERB BUTTER
From flavcity.com
BRINED AND ROASTED TURKEY PIECES | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
Servings 10Calories 320 per servingCategory Mains
- To prepare brine, combine water, salt, sugar, onions, lemons, peppercorns and bay leaves in a stockpot. Bring to a boil.
- Reduce heat and simmer, stirring, until salt and sugar are dissolved. Remove from heat and cool slightly.
- Pour brine into a 3 gallon heatproof food-safe non-reactive container, such as an unchipped enamel canner; cool to room temperature, stirring occasionally. Refrigerate until cold.
- Submerge turkey pieces in brine, adding cold water if necessary to cover turkey. Cover container and refrigerate for 4 hours.
DRY BRINED TURKEY - DINNER AT THE ZOO
From dinneratthezoo.com
DRY BRINED-HERB ROASTED TURKEY RECIPE | MYRECIPES
From myrecipes.com
HERB AND SALT-RUBBED DRY BRINE TURKEY - SKINNYTASTE
From skinnytaste.com
DRY BRINED ROASTED TURKEY - CHEZ US
From chezus.com
DRY BRINED ROASTED TURKEY A TASTY, AND MOIST BIRD WITH AN …
From larenascorner.com
DRY-BRINED ROASTED TURKEY + TIPS FOR ROASTING & RESTING THAT BIRD
From thekitchenismyplayground.com
HOW TO MAKE THE BEST ROASTED TURKEY IN THE OVEN
From justthewoods.com
BRINED & ROASTED TURKEY - CHEF LORIOUS
From cheflorious.com
DRY-BRINED ROASTED TURKEY - RECIPE - FINECOOKING
From finecooking.com
HOW TO BRINE A TURKEY | KITCHN
From thekitchn.com
DRY BRINED TURKEY WITH GARLIC SAGE BUTTER - SWEET PEAS AND SAFFRON
From sweetpeasandsaffron.com
DRY-BRINED ROASTED TURKEY - COMPLETELY DELICIOUS
From completelydelicious.com
DRY BRINED ROASTED TURKEY - MAKEBETTERFOOD.COM
From makebetterfood.com
SUPER JUICY, BRINED {ROASTED TURKEY} - REAL HOUSEMOMS
From realhousemoms.com
BRINE ROASTED TURKEY - SAVOR THE BEST
From savorthebest.com
A CHEF SHARES THE SECRET TO A PERFECT BRINED ROAST TURKEY
From camillestyles.com
KETO ROASTED TURKEY- EASY BRINE, JUICY , WHOLE FAMILY APPROVED
From howtothisandthat.com
SUPER MOIST BRINED ROASTED TURKEY ROLL - BLOGTASTIC FOOD
From blogtasticfood.com
BRINED ROASTED TURKEY RECIPE - NATIONAL TURKEY FEDERATION
From eatturkey.org
RECIPE DETAIL PAGE | LCBO
From lcbo.com
BRINED AND ROASTED TURKEY BREAST RECIPE - THE SPRUCE EATS
From thespruceeats.com
DRY BRINED HERB ROASTED TURKEY - SAVOR THE BEST
From savorthebest.com
BRINED AND ROASTED TURKEY LEGS - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
DRY BRINED WHOLE ROASTED TURKEY | CANADIAN TURKEY
From canadianturkey.ca
BRINED & ROASTED TURKEY - MERIDIAN FARM MARKET
From market.meridianfarmmarket.ca
EASY DRY BRINED HERB BUTTER ROASTED TURKEY - COOKING LSL
From cookinglsl.com
PERFECTLY JUICY ROAST TURKEY WITH GRAVY | LEMON BLOSSOMS
From lemonblossoms.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love