Butterflied Juniper Brined Roasted Turkey With Compound Butter Recipes

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JUNIPER BRINED TURKEY WITH PAPRIKA BUTTER



Juniper Brined Turkey With Paprika Butter image

Provided by Food Network Kitchen

Time 8h

Number Of Ingredients 12

1 fresh or frozen turkey (1 to 1 1/2 pounds per person)
Kosher salt
1 1/2 cups packed brown sugar
2 tablespoons juniper berries
1 tablespoon peppercorns
3 bay leaves
Zest of 1 lemon, in wide strips
2 tablespoons coriander seeds
2 teaspoons cumin seeds
6 cloves garlic
1 tablespoon paprika
2 sticks unsalted butter, softened

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 2 cups kosher salt, the brown sugar, juniper berries, peppercorns, bay leaves and lemon zest. Bring to a boil, then simmer 10 minutes. Add 6 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. Crush and chop the coriander seeds, cumin seeds and garlic. Mix with the paprika and butter 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.

BUTTERFLIED JUNIPER-BRINED ROASTED TURKEY WITH PORCHETTA-SPICED BUTTER



Butterflied Juniper-Brined Roasted Turkey with Porchetta-Spiced Butter image

Be inspired by the flavors of porchetta and bring lemon, fennel seed and rosemary this roasted turkey.

Provided by Food Network Kitchen

Time 12h20m

Yield 8-10

Number Of Ingredients 14

2 cups kosher salt
1 1/2 cups packed dark brown sugar
2 tablespoons juniper berries
1 tablespoon whole black peppercorns
5 bay leaves
Zest of 1 lemon
One 14- to 16-pound turkey, not kosher or self-basting, butterflied
16 tablespoons (2 sticks) unsalted butter, at room temperature
5 garlic cloves, minced
1 tablespoon finely chopped fresh rosemary
2 teaspoons fennel seed
1 teaspoon lemon zest
Freshly ground black pepper
Lemons, fresh rosemary and bay leaves for garnish (optional)

Steps:

  • The day before, combine the salt, brown sugar, juniper, peppercorns, bay leaves and lemon zest with 4 cups (1 quart) water in a medium saucepan. 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) 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.
  • Mix the butter, garlic, rosemary, fennel, lemon zest and 1/2 teaspoon pepper in a medium bowl until well combined.
  • Position a rack in the middle of the oven and preheat the oven to 375 degrees F.
  • Pat the turkey skin dry again and rub the porchetta spiced butter evenly over the surface, also getting underneath the skin of the breasts. Lay the turkey in a large roasting pan as flat as possible. If the pan is a bit small, tuck the wings behind the back with the drumsticks resting on the ledge of the pan and place a large rimmed baking sheet lined with aluminum foil at the bottom of the oven to catch drippings.
  • Roast until a thermometer inserted in the thigh registers 165 degrees F, 1 hour 30 minutes to 2 hours. Transfer to a cutting board and let rest 30 minutes before serving. Garnish the serving platter with lemons, rosemary and bay leaves if using.

BUTTERFLIED JUNIPER-BRINED ROASTED TURKEY WITH CHIPOTLE-MAPLE BUTTER



Butterflied Juniper-Brined Roasted Turkey with Chipotle-Maple Butter image

This juicy turkey is slathered with a sweet-and-spicy butter and roasted to a golden brown.

Provided by Food Network Kitchen

Time 12h20m

Yield 8-10

Number Of Ingredients 12

2 cups kosher salt
1 1/2 cups packed dark brown sugar
2 tablespoons juniper berries
1 tablespoon whole black peppercorns
5 bay leaves
Zest of 1 lemon
One 14- to 16-pound turkey (not kosher or self-basting), butterflied
2 sticks (1 cup) unsalted butter, at room temperature
1/4 cup maple syrup
2 chipotle peppers in adobo, peppers only, reserving the sauce for another use
1 clove garlic
Kosher salt

Steps:

  • Combine the salt, brown sugar, juniper, peppercorns, bay leaves and lemon zest with 1 quart (4 cups) water in a small saucepan. 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 5 quarts (20 cups) ice water and stir to combine. Submerge the turkey, adding more ice water if needed. Weight the turkey down with a plate to keep it submerged and refrigerate at least 8 hours and up to 12 hours.
  • Drain, rinse and pat the turkey dry. Transfer to a large paper-towel-lined cutting board and let sit out at room temperature until it reaches room temperature, about 1 hour.
  • Put the butter, maple syrup, chipotles, garlic and a pinch of salt in the bowl of a food processor and pulse until well combined.
  • Position a rack in the middle of the oven and preheat the oven to 375 degrees F.
  • Pat the turkey skin dry again and rub the compound butter evenly over the surface, also pushing some underneath the skin of the breasts. Lay the turkey in a large roasting pan as flat as possible. If the pan is a bit small, tuck the wings behind the back with the drumsticks resting on the ledge of the pan and place a large rimmed baking sheet lined with aluminum foil at the bottom of the oven to catch drippings.
  • Roast, basting the turkey with the pan drippings every 30 minutes or so, until a meat thermometer inserted in the thigh registers 165 degrees F, 1 hour 30 minutes to 2 hours. Transfer to a cutting board and let rest 30 minutes before serving.

BUTTERFLIED, DRY BRINED ROASTED TURKEY WITH ROASTED ROOT VEGETABLE PANZANELLA



Butterflied, Dry Brined Roasted Turkey with Roasted Root Vegetable Panzanella image

Provided by Alton Brown

Categories     main-dish

Time P4DT3h5m

Yield 8 to 10 servings

Number Of Ingredients 16

3 1/2 tablespoons kosher salt
1 1/2 teaspoons rubbed sage
1 1/2 teaspoons dried thyme
1 1/4 teaspoons whole black peppercorns
1/2 teaspoon whole allspice berries
1 13 to 14 pound whole turkey, neck and giblets removed and reserved for Giblet Stock
1 1/2 pounds parsnips, peeled and cubed into 1/2-inch pieces
1 teaspoon vegetable oil
1/2 pound red onion, diced into 1/2-inch pieces
8 ounces medium Brussels sprouts, shredded on the thin slicing blade of a food processor
8 ounces hearty sourdough or multigrain bread, cut into 1/2-inch cubes and staled
2 cloves garlic, minced
1/4 cup apple cider vinegar
2 teaspoons fresh thyme leaves
Kosher salt
Freshly ground black pepper

Steps:

  • For the turkey: Four days before service, place the salt, sage, thyme, black peppercorns, and allspice into a spice grinder and pulse until the peppercorns and allspice are coarsely ground, 5 to 6 pulses. Set aside.
  • Set the turkey, breast-side down, on a large cutting board with the tail closest to you. Use an electric knife or heavy-duty kitchen shears to cut up one side of the backbone. Turn the bird around and cut back down the other side of the spine. Reserve the backbone for Giblet Stock. Discard any fat pockets or excess skin found inside the turkey. Turn the turkey breast-side up and use the heel of your hands to press down on both breasts, until you hear a cracking sound and the bird has flattened slightly.
  • Rub the seasoned salt on both sides of the turkey. Place the turkey on a parchment paper lined half sheet pan, breast-side up with legs running with the long side of the pan. Store, uncovered, in the refrigerator for 4 days.
  • Remove the turkey from the refrigerator and leave at room temperature for 1 hour.
  • For the panzanella: Place the parsnips and rutabaga in a large nonstick roasting pan, toss with vegetable oil and set aside.
  • Place one rack in the middle of the oven and a second one far enough below so the roasting pan will fit. Heat the oven to 425 degrees F. Place the turkey directly on the middle rack of the oven with the legs perpendicular to the metal bars of the rack.
  • Place the roasting pan with the parsnips and rutabaga on the rack below the turkey and roast both for 30 minutes.
  • Reduce the heat to 350 degrees F. Add the red onion to the roasting vegetables and stir to combine. Continue to roast both the vegetables and the turkey until a probe thermometer inserted into the thickest part of the breast registers 155 degrees F, an additional 40 to 50 minutes.
  • Remove the turkey from the oven onto a cooling rack set inside a half sheet pan and rest for 30 minutes.
  • Add the Brussels sprouts, bread cubes and garlic to the roasting vegetables, stir to combine and roast for an additional 15 minutes. Remove the vegetables from the oven and immediately transfer to a serving bowl. Pour the apple cider vinegar in the warm roasting pan, stir and scrape off any browned bits from the pan. Pour the vinegar mixture over the salad, add the thyme and toss to combine. Season with salt and pepper as desired. Serve warm or at room temperature.
  • Carve the turkey with an electric knife and serve with the panzanella.

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

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

STUFFED ROAST TURKEY WITH COMPOUND BUTTER



Stuffed Roast Turkey with Compound Butter image

Enjoy delicious Stuffed Roast Turkey with Compound Butter on Thanksgiving or anytime. Try this roast turkey recipe that's full of tasty ingredients today.

Provided by My Food and Family

Categories     Recipes

Time 5h

Yield 10 servings

Number Of Ingredients 8

1 cup butter, softened
1 Tbsp. each chopped fresh basil, rosemary, sage and thyme
1 Tbsp. minced garlic
1/2 tsp. ground black pepper
2 jars (12 oz. each) HEINZ HomeStyle Roasted Turkey Gravy, divided
2 pkg. (6 oz. each) STOVE TOP Stuffing Mix for Turkey
1 fresh turkey (10 lb.)
2 Tbsp. olive oil

Steps:

  • Mix butter, herbs, garlic and pepper in medium bowl until blended. Add 1/2 cup gravy; mix well. Refrigerate 1 hour.
  • Heat oven to 325°F. Prepare stuffing as directed on package; cool. Meanwhile, remove and discard neck and giblets from turkey cavities. Free legs from tucked position, but do not cut band of skin.
  • Separate the skin from the flesh by gently running your hand between the flesh and skin on the breast, going back toward the legs as far as you can, being careful not to tear or break apart the skin. Spread butter mixture both under the skin and onto outside of turkey.
  • Stuff neck and body cavities lightly with prepared stuffing. Spoon any remaining stuffing into separate baking dish sprayed with cooking spray; refrigerate until ready to use.
  • Truss turkey; place, breast side up, on rack in roasting pan sprayed with cooking spray.
  • Bake turkey 3 to 3-1/4 hours or until done (165°F), adding dish with remaining stuffing to oven for the last 30 min.
  • Remove turkey from oven. Pour 1 cup of the pan juices into medium saucepan. Stir in remaining gravy. Bring to boil, stirring frequently. Remove stuffing from turkey. Carve turkey. Serve turkey with stuffing and gravy.

Nutrition Facts : Calories 1270, Fat 64 g, SaturatedFat 23 g, TransFat 2 g, Cholesterol 540 mg, Sodium 1520 mg, Carbohydrate 30 g, Fiber 1 g, Sugar 2 g, Protein 134 g

JUNIPER BRINE



Juniper Brine image

Provided by Diane Morgan

Categories     Berry     Thanksgiving     Sage     Thyme     Clove

Yield Makes 3 1/2 quarts brine, enough for a 10- to 25-pound turkey

Number Of Ingredients 11

2/3 cup (3 ounces or 85 grams) Diamond Crystal brand kosher salt
2/3 cup sugar
6 whole cloves
1 teaspoon juniper berries, crushed (see Cook's Note)
1/2 teaspoon black peppercorns, crushed (see Cook's Note)
2 teaspoons whole allspice berries, crushed (see Cook's Note)
5 fresh sage leaves
4 sprigs fresh thyme
2 bay leaves
8 cups hot water
4 cups ice water

Steps:

  • In a large saucepan, stir together the salt, sugar, cloves, juniper berries, peppercorns, and allspice. Add the sage leaves, thyme, and bay leaves along with the hot water. Stir to combine. Bring to a boil over high heat, stirring frequently until the salt and sugar have dissolved. Boil for 3 minutes, then remove from the heat. Add the ice water and stir to cool the mixture. Set aside and let cool to room temperature.
  • Proceed with brining the turkey .
  • Cook’s Note
  • The easiest way to crush whole spices is to use a mortar and pestle or a spice grinder. If you do not have either of these kitchen tools, place the whole spices in a heavy lock-top plastic bag, seal the bag while pressing out all the air, and pound them with the bottom of a small, heavy saucepan until coarsely crushed.

JUNIPER-BRINED ROAST TURKEY WITH CHANTERELLE MUSHROOM GRAVY



Juniper-Brined Roast Turkey with Chanterelle Mushroom Gravy image

Living in the Pacific Northwest, with our bounty of berries, tree-ripened fruits, hazelnuts, and wild mushrooms, makes going to the farmers' market feel like a season-long treasure hunt. I'm especially rewarded when I stop at the mushroom forager's stand and see a basket chock-full of chanterelle mushrooms. At the peak of the season, I buy fresh chanterelles and use them as often as I can, as in this golden-hued mushroom gravy accompaniment to the holiday bird.

Provided by Diane Morgan

Categories     Berry     Garlic     Mushroom     Onion     Poultry     turkey     Marinate     Roast     Christmas     Thanksgiving     Dinner     Christmas Eve     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 12 to 20, depending on the size of the turkey

Number Of Ingredients 10

1 large yellow onion, chopped
1 large carrot, peeled and chopped
1 large rib celery, chopped
2 cloves garlic, minced
7 fresh sage leaves, chopped
1 tablespoon fresh thyme leaves
Freshly ground pepper
One 12-to 16-pound brined turkey made with Juniper Brine
1/2 cup (1 stick) unsalted butter, melted
Chanterelle Mushroom Gravy

Steps:

  • Combine the onion, carrot, celery, garlic, sage, thyme, and a few grinds of pepper in a medium bowl. Mix well and set aside.
  • Position a rack on the second-lowest level in the oven and preheat to 500°F. Have ready a large roasting pan with a roasting rack, preferably V-shaped, set in the pan.
  • Put 1/2 cup of the vegetable mixture inside the neck cavity and 1/2 cup inside the chest cavity of the turkey. Scatter the remainder on the bottom of the roasting pan and add 1 cup water to the pan. Truss the turkey. Using a pastry brush, brush the turkey with half of the melted butter. Place the turkey, breast side down, on the roasting rack. Roast for 30 minutes, then reduce the oven temperature to 350°F. Baste the turkey with the pan juices and roast for 30 minutes longer.
  • Remove the turkey from the oven. Using silicone oven mitts, regular oven mitts covered with aluminum foil, or wads of paper towels, turn the turkey breast side up. (It won't be very hot at this point.) Baste with the pan juices and the remaining melted butter, and return the turkey to the oven. Continue to roast, basting with the pan juices again after 45 minutes. At this point, check the internal temperature of the turkey by inserting an instant-read thermometer into the thickest part of a thigh without touching bone. (As a point of reference, when the internal temperature of the turkey reaches 125°F, the turkey is about 1 hour away from being done. Of course, roasting times will vary, depending on the size of the bird, its temperature when it went into the oven, whether or not it is stuffed, and your particular oven and the accuracy of the thermostat.) The turkey is done when the instant-read thermometer registers 160° to 165°F when inserted into the thickest part of a thigh away from the bone.
  • When the turkey is done, tilt the body so the juices from the main cavity run into the pan. Transfer to a carving board or serving platter and cover loosely with aluminum foil. Let the turkey rest for 30 to 40 minutes before carving, to allow the juices to redistribute. (The internal temperature will rise 5 to 10 degrees while the turkey rests.)
  • Strain the juices, vegetables, and browned bits from the roasting pan through a fine-mesh sieve set over a large glass measuring cup. Set aside and allow the fat to rise to the top. Spoon off the fat. The pan juices from a brined turkey are usually too salty to add to gravy, so I refrigerate it and add it to the water for making stock from the carcass; the juices provide additional flavor and the salt is diluted by the water.
  • Carve the turkey. Serve, accompanied by the Chanterelle Mushroom Gravy.

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From gooddishtv.com


BUTTERFLIED JUNIPER-BRINED ROASTED TURKEY WITH CHIPOTLE-MAPLE …
2013-07-08 Combine the salt, brown sugar, juniper, peppercorns, bay leaves and lemon zest with 1 quart (4 cups) water in a small saucepan. 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 5 quarts (20 cups) ice water and stir to combine ...
From recipenet.org


JUNIPER-AND-HERB ROAST TURKEY RECIPE | MYRECIPES
Step 1. Rinse turkey and pat dry with paper towels. Sprinkle all over with salt, working some under the skin on breast and thighs. Put in a roasting pan, cover with foil or plastic wrap, and chill for at least 24 hours and up to 3 days. Advertisement. Step 2. Preheat oven to 400°.
From myrecipes.com


BUTTERFLIED JUNIPER-BRINED ROASTED TURKEY WITH PORCHETTA-SPICED …
2017-07-19 The day before, combine the salt, brown sugar, juniper, peppercorns, bay leaves and lemon zest with 4 cups (1 quart) water in a medium saucepan. 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) ice water and stir to combine. Submerge …
From recipenet.org


BUTTER ROASTED TURKEY - RECIPES | GO BOLD WITH BUTTER
Step 6. In small bowl, combine butter, fresh herbs and garlic. Season generously with salt and pepper. Stir together with spoon until well blended. Starting around the neck, run your hand between the skin and meat of turkey, gently separating them. Do the same from the other side of the bird, loosening the skin around thighs and legs.
From goboldwithbutter.com


GRILLED BUTTERFLIED TURKEY RECIPE -SUNSET MAGAZINE
Remove brine from heat, stir in 3 qts. ice water, and let cool. Discard lumps of fat from butterflied turkey. Rinse turkey and set breast down in pot. If needed, add more cold water so turkey is just covered. Chill, covered, 12 to 16 hours. One hour before cooking, set a cooling rack in a large rimmed baking sheet.
From sunset.com


STUPID-EASY RECIPE FOR QUICK BUTTERFLIED ROAST TURKEY (#1 TOP …
2021-09-13 Firmly press down on turkey to crack the breastbone so that turkey sits flatter on work surface. Transfer the turkey to a wire rack set over the prepared baking sheet. Tuck the wing tips under breasts. Combine the olive oil, butter, thyme, salt, and pepper in a small bowl, mixing until well combined.
From food.amerikanki.com


ROSEMARY ROAST TURKEY RECIPE - MY KITCHEN LOVE
2021-11-01 In a medium sauce pan, heat 4 cups of water with sugar and salt to a boil. Add celery, garlic, onion, rosemary, and peppercorns. Reduce heat to medium and simmer for 3-5 minutes (to allow flavours to meld). Remove from heat and allow contents to cool. Place turkey, brine mixture, and remaining (cold) water in container.
From mykitchenlove.com


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