Classic Brined And Roasted Turkey Recipes

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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

BRINED AND ROASTED TURKEY



Brined and Roasted Turkey image

Provided by Food Network

Categories     main-dish

Time 9h

Yield 8 servings

Number Of Ingredients 29

1 (10 to 12-pound) turkey
Brine, recipe follows
4 tablespoons unsalted butter at room temperature
1 stalk celery, cut into 1-inch pieces
1 large carrot, cut into 1-inch pieces
2 bay leaves
2 sprigs thyme
1 1/2 to 2 cups chicken or turkey stock, for basting
1 tablespoon vegetable oil
Reserved turkey neck and giblets
1 large yellow onion, cut into 8ths
1 large orange, cut into 8ths
1 large carrot, coarsely chopped
1 onion, coarsely chopped
1 large celery stalk, coarsely chopped
1 small bay leaf
3 cups turkey stock, chicken stock, or canned low-salt chicken broth
3 cups water
4 cups turkey broth
1 cup dry white wine
4 tablespoons unsalted butter
1/4 cup flour
Salt and freshly ground black pepper
1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary

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.

CLASSIC BRINED AND ROASTED TURKEY



Classic Brined and Roasted Turkey image

Brined to retain moisture, then basted with butter and wine while roasting, this turkey, the centerpiece of the Thanksgiving meal, is golden and juicy. The bird is brined for 24 hours, so leave plenty of time for this recipe. If you don't brine yours, skip steps one and two.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Yield Serves 12 to 14

Number Of Ingredients 17

3 cups kosher salt, plus more for seasoning
5 cups sugar
2 medium onions, coarsely chopped
2 medium leeks, white and pale-green parts only, rinsed and coarsely chopped
2 carrots, peeled and coarsely chopped
2 celery stalks, coarsely chopped
2 dried bay leaves
3 sprigs fresh thyme
3 sprigs fresh flat-leaf parsley
2 teaspoons whole black peppercorns
Freshly ground pepper
1 whole turkey (18 to 20 pounds), rinsed and patted dry, giblets and neck reserved for gravy
Gravy
1 stick (1/2 cup) unsalted butter, melted, plus 1/2 stick (1/4 cup) unsalted butter, room temperature
1/2 cup dry white wine, such as Sauvignon Blanc
Chestnut Stuffing
Crab apples, fresh rosemary sprigs, and fresh sage, for garnish (optional)

Steps:

  • Put salt, sugar, onions, leeks, carrots, celery, bay leaves, thyme, parsley, peppercorns, and 10 cups water in a large stockpot. Bring to a boil, stirring until salt and sugar have dissolved. Remove from heat; let brine cool completely.
  • Add turkey, breast first, to the brine. Cover; refrigerate 24 hours. Remove from brine; pat dry with paper towels. Let stand at room temperature 2 hours.
  • Preheat oven to 425 degrees, with rack in lowest position. Stir together melted butter and wine in a medium bowl. Fold a very large piece of cheesecloth into quarters so that it is large enough to cover breast and halfway down sides of turkey. Immerse cloth in butter mixture; let soak.
  • Place turkey, breast side up, on a rack set in a roasting pan. Fold wing tips under turkey. Sprinkle 1 teaspoon each salt and pepper inside turkey. Loosely fill body and neck cavities with stuffing. Tie legs together with kitchen twine. Fold neck flap under; secure with toothpicks. Rub turkey all over with softened butter; season with salt and pepper.
  • Remove cheesecloth from butter mixture, squeezing gently into bowl. Reserve butter mixture for brushing. Lay cheesecloth over turkey. Place turkey, legs first, in oven. Roast 30 minutes. Brush cheesecloth and exposed turkey with butter mixture. Reduce temperature to 350 degrees. Roast, brushing every 30 minutes, 2 1/2 hours more; cover with foil if browning too quickly. If making gravy, add giblets and neck to pan 1 1/2 hours after reducing temperature; roast 30 minutes, and reserve.
  • Discard cheesecloth; rotate pan. Baste turkey with pan juices. Roast, rotating pan halfway through, until skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees and stuffing reaches 165 degrees, about 1 hour. Transfer to a platter. Set pan with drippings aside for gravy. Let turkey stand at room temperature at least 30 minutes. Garnish, if desired.

VERY CLASSIC DRY-BRINED ROAST TURKEY



Very Classic Dry-Brined Roast Turkey image

If you feel like skipping the infused-butter baste, brush occasionally with a light coat of extra-virgin olive oil to get that golden brown skin.

Provided by Chris Morocco

Categories     Bon Appétit     Thanksgiving     turkey     Garlic     Rosemary     Soy Sauce     Roast     Christmas

Yield 8 servings

Number Of Ingredients 7

3/4 cup Diamond Crystal or 7 tablespoons Morton kosher salt
3 tablespoons light brown sugar
1 (12-14-pound) turkey, neck and giblets removed, patted dry
2 sprigs rosemary
2 garlic cloves, crushed
1/2 cup (1 stick) unsalted butter
2 teaspoons soy sauce

Steps:

  • Place salt and brown sugar in a medium bowl and work together with your fingers to incorporate. Place turkey on a flat or V-shape roasting rack set inside a large roasting pan. Pack dry brine all over turkey, inside and out, nudging some into areas where the skin naturally separates from the bird, such as around the neck and top of the breast and between the legs and breast. Chill, uncovered, at least 12 hours and up to 2 days.
  • Place oven rack in lower third of oven; preheat to 425°F. Rinse turkey and pat dry. Rinse roasting pan and rack if needed. Place turkey, breast side up, on rack in roasting pan and pour 1 cup water into pan. This will prevent drippings from burning. Roast turkey, rotating pan back to front halfway through and adding more water by 1/2-cupfuls as needed to maintain some liquid in the pan, until skin is browned all over, 35-45 minutes.
  • Meanwhile, cook rosemary, garlic, butter, and soy sauce in a small saucepan over medium heat until bubbling and fragrant, about 5 minutes; keep warm.
  • Reduce oven temperature to 350°F and continue to roast turkey, basting with butter mixture every 10-15 minutes and rotating pan every 30 minutes or so if bird is browning unevenly, until an instant-read thermometer inserted into the thickest part of breast registers 150°F (temperature will continue to climb as the bird rests), 40-70 minutes longer. Transfer turkey to a cutting board and let rest at least 30 minutes and up to 1 hour before carving.

BRINED TURKEY



Brined Turkey image

I love a brined turkey. When you think about cooking any poultry for more than two hours, you definitely want a bird that was packed in a saline solution or brined yourself. Never again will you have a dry turkey. The osmosis will make your bird tender and juicy. This recipe is good for turkeys between 12 and 22 pounds. Roast as desired.

Provided by Ed Price

Categories     Side Dish     Sauces and Condiments Recipes

Time 12h20m

Yield 16

Number Of Ingredients 10

2 quarts water
2 cups kosher salt
1 cup white sugar
2 gallons cold water
3 sprigs fresh rosemary, or more to taste
3 sprigs fresh thyme, or more to taste
1 tablespoon crushed garlic
1 teaspoon ground allspice
1 teaspoon ground black pepper
1 (16 pound) whole turkey, neck and giblets removed

Steps:

  • Bring 2 quarts water to a boil in a large pot; stir kosher salt and white sugar into the water to dissolve completely. Remove from heat and let cool somewhat before transferring to a large food-safe container large enough to hold the brine and turkey, but small enough to fit in your refrigerator. Pour 2 gallons cold water into the container; add rosemary sprigs, thyme sprigs, garlic, Allspice, and black pepper.
  • Gently submerge turkey into the brine; refrigerate for 12 to 36 hours.
  • Remove turkey from the brine and rinse both inside and outside thoroughly. Discard brine.

Nutrition Facts : Calories 730.5 calories, Carbohydrate 12.9 g, Cholesterol 268.2 mg, Fat 31.9 g, Fiber 0.1 g, Protein 92 g, SaturatedFat 9.3 g, Sodium 11626.8 mg, Sugar 12.5 g

DRY-BRINED ROASTED TURKEY



Dry-Brined Roasted Turkey image

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

One 8- to 10-pound fresh or defrosted frozen turkey, not kosher or self-basting
1/3 cup kosher salt
1 tablespoon sugar
1 teaspoon freshly ground black pepper
Several sprigs fresh herbs, such as thyme, parsley, rosemary or sage
2 bay leaves
1 head garlic, halved
1 medium onion, quartered
1 stick (8 tablespoons) unsalted butter, melted

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.

BEST BRINED ROAST TURKEY



Best Brined Roast Turkey image

Our family's favorite way to do turkey! We have been making our Thanksgiving turkey with this recipe for years and it is always moist and delicious! The brine works well for chicken or pork too (cut the brine recipe in half). Make sure to use a good meat thermometer and do not over cook! While you still see recommendations to cook poultry to an internal thigh temperature of 180° to 185°, the USDA standards say 160° to 165° is safe. Preparation time does not include brine time.

Provided by Cat S.

Categories     Poultry

Time 2h

Yield 12-16 serving(s)

Number Of Ingredients 13

1 (12 -16 lb) whole turkey (allow 1 lb per person, adding .5 lb per person for big eaters or if you want leftovers)
1 cup sugar
1 1/2-1 3/4 cups kosher salt
2 1/2 gallons cold water
2 bay leaves, torn into pieces
1 bunch fresh thyme
1 head garlic, cloves separated and peeled
5 allspice berries, crushed
4 juniper berries, smashed
2 tablespoons butter, softened
butter, for basting
1 1/2 teaspoons fresh ground black pepper
1 cup turkey stock (or more)

Steps:

  • Brining: Remove giblet bag from turkey, along with any extra internal fat and pin feathers. Rinse well under cold tap water.
  • Combine sugar, salt and 1 gallon of water in a large bowl; stir until sugar and salt dissolve.
  • Add bay leaves, thyme, garlic, allspice berries and juniper berries.
  • Double-bag two heavy-duty, unscented trash bags (do not use bags made of recycled materials) and put them in an ice chest that is large enough to hold the turkey.
  • Place turkey in bags, pour in brine and remaining 1 1/2 gallons water; there should be enough liquid to completely cover the bird.
  • Press out air in bags; tightly close each bag separately. Keep turkey cold with bags of ice, which will also help keep it submerged. Let brine for 12-24 hours.
  • Alternate method: Place turkey and brine in a pan large enough for bird to be completely submerged. Weight it down with a plate and cans to keep it submerged in brine. Refrigerate for 12-24 hours.
  • Air-dry: After brining, rinse the turkey and pat dry with paper towels. Place the turkey in a roasting pan or rimmed baking sheet. Refrigerate, uncovered, 12 to 24 hours. Turn the bird over halfway through drying time.
  • Roasting (Convection): Preheat convection oven to 375°.
  • Spread 2 tablespoons softened butter over skin; sprinkle skin and cavity with 1 1/2 teaspoons freshly ground black pepper.
  • Tuck wing tips under and tie legs together. Place bird breast-up, in a V- shaped roasting rack in a shallow roasting pan. Cover breast and top of thighs tightly with foil.
  • Roast for 45 minutes. Remove foil and baste with 1/2 cup turkey stock. Leave foil off.
  • Return turkey to oven. Baste with pan drippings every 20 minutes, adding more stock and butter as necessary, until internal thigh temperature reaches 165°. A 12-16-pound bird will cook in about 1 1/2 to 1 3/4 hours.
  • Let turkey rest for 20 to 30 minutes before carving.
  • Roasting (Conventional Oven): Preheat oven to 400°.
  • Spread 2 tablespoons softened butter over skin; sprinkle skin and cavity with 1 1/2 teaspoons freshly ground black pepper.
  • Tuck wing tips under, loosely truss legs and place turkey on a V-shaped rack in a roasting pan. Tent breast with foil.
  • Put turkey in oven. To assure that the bird cooks evenly, rotate roasting pan 180° every 30 minutes while turkey is roasting. Roast for about 1 hour, remove foil and baste turkey with 1/2 cup stock.
  • Return to oven and roast, basting with pan drippings every 20 minutes, adding more stock and butter as necessary. Start checking internal temperature after about 1 hour of roasting time. If legs begin to get too brown, cover loosely with foil. Roast turkey until internal thigh temperature reaches 165°. Total roasting time should be about 2 to 2 3/4 hours.
  • Let bird rest for at least 20-30 minutes before carving.

Nutrition Facts : Calories 620.9, Fat 28.6, SaturatedFat 8.7, Cholesterol 230.8, Sodium 14404.1, Carbohydrate 18.5, Fiber 0.2, Sugar 16.7, Protein 68.2

BRINED AND ROASTED WHOLE TURKEY



Brined and Roasted Whole Turkey image

Make and share this Brined and Roasted Whole Turkey recipe from Food.com.

Provided by Joanie Grow

Categories     Whole Turkey

Time 9h

Yield 12-15 serving(s)

Number Of Ingredients 7

2 cups kosher salt
2 cups sugar
2 -3 gallons of cool water
12 -15 lbs fresh whole bone-in skin-on turkey, rinsed and patted dry
8 tablespoons unsalted butter, divided (5 TB softened; 3 TB melted)
1/2 teaspoon ground black pepper
1 cup chicken broth or 1 cup water

Steps:

  • To Brine: Combine 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 for 4 to 5 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.
  • 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° 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° F; continue to roast, basting and rotating the pan once about halfway through cooking, until the*internal temperature reaches 170° F.
  • ,for turkey breast meat and 180° F.
  • ,for turkey thigh meat.
  • Remove the turkey from the oven.
  • Let stand 20 minutes before carving.
  • Tips:*Internal temperature guidelines courtesy of USDA Food Safety Facts.
  • Do NOT brine turkey if it includes?
  • basting?
  • liquids that contain salt.
  • If pressed for time, use twice as much salt and sugar in the brine and cut soaking time to just 2 hours.
  • If you purchase a turkey with a pop-up timer, leave it in place and ignore it.
  • If removed, the timer will leave a gaping hole for juices to escape.
  • Serves: 10 to 12.
  • Preparation Time: 5 hours.
  • Recipe by Morton Salt.

Nutrition Facts : Calories 939.8, Fat 44.1, SaturatedFat 15.1, Cholesterol 329.1, Sodium 19171.8, Carbohydrate 33.9, Sugar 33.5, Protein 92.8

BRINED ROAST TURKEY



Brined Roast Turkey image

Provided by Amanda Hesser

Categories     dinner, roasts, main course

Time 4h15m

Yield 15 servings

Number Of Ingredients 16

3/4 cup plus 2 tablespoons kosher salt
3/4 cup sugar
1 carrot, peeled and diced
1 large onion, peeled and diced
1/4 cup diced celery
1 leek, cleaned and diced
2 bay leaves
1 tablespoon black peppercorns
1 tablespoon coriander seeds
1/4 teaspoon red pepper flakes
1/4 teaspoon fennel seeds
2 star anise
2 or 3 sprigs fresh thyme
1 12- to 14-pound free-range turkey
Shiitake and lotus seed stuffing
4 tablespoons olive oil or butter

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

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BRINED AND SLOW ROASTED TURKEY - FARM GIRL FRESH
Remove from heat and stir in remaining brine ingredients. Place the turkey (breast side down) into a large pot and pour in the brine. Add more cold water so turkey is completely covered. Soak 10 to 12 hours in the refrigerator. Remove the turkey from the brine and rinse inside and out under cold running water to remove all spices. Drain and pat ...
From farmgirlfresh.com


ALTON BROWN'S CLASSIC BRINED AND ROASTED TURKEY | RECIPE
Nov 23, 2017 - This roasted turkey recipe stays moist, thanks to a genius, simple brine. Nov 23, 2017 - This roasted turkey recipe stays moist, thanks to a genius, simple brine. Nov 23, 2017 - This roasted turkey recipe stays moist, thanks to a genius, simple brine. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review …
From in.pinterest.com


DRY BRINED AND ROASTED TURKEY RECIPE | RECIPES.NET
2022-03-22 A simple recipe for roast turkey without having to deal with dry and bland meat. This roast turkey will come out incredibly moist and flavorful with its array of roasted vegetables to help flavor the bird in the oven and letting out steam to allow for a moist interior, then add to that a maple-infused glaze.
From recipes.net


CLASSIC ROAST TURKEY | BETTER HOMES & GARDENS
Directions. Step 1. In a 16-quart stockpot combine the water, apple cider, kosher salt, brown sugar, orange slices, bay leaves, crystallized ginger, peppercorns, and allspice. Cover; heat over high heat until brine is steaming, stirring occasionally to dissolve salt …
From bhg.com


DRY BRINED WHOLE ROASTED TURKEY | CANADIAN TURKEY
Let the turkey come to room temperature before placing it in the oven. Preheat the oven to 425 degrees. Place the turkey breast side down in a roasting pan with a cup of water in the bottom. Roast for 30 minutes. Remove turkey from oven, flip turkey so it is breast side up. Rub some of the butter over all the skin.
From canadianturkey.ca


BRINED AND ROASTED TURKEY WITH GRAVY RECIPE - RECIPES.NET
This roasted turkey is brined in broth, apple juice, and herbs, then stuffed with tender veggies, for a juicy centerpiece for your Thanksgiving table!
From recipes.net


CLASSIC BRINED ROAST TURKEY - 9KITCHEN - NINE.COM.AU
Remove turkey and onions from pan, cover turkey loosely with foil to keep warm and rest for 10 minutes. Place pan over medium heat, add remaining verjuice and stir to deglaze pan, then add remaining stock and simmer over medium heat until reduced to a rich sauce (10-15 minutes). Season to taste. To serve, carve turkey and serve with pan juices spooned over.
From kitchen.nine.com.au


BRINED & ROASTED TURKEY - CHEF LORIOUS
Combine all ingredients except for the lemon and onion. Spread all over the outside of the turkey and under the turkey skin. Turn the oven down to 350 degrees and put the turkey in the oven. Cook the turkey until it reaches an internal temperature of 165 degrees. Allow the turkey to rest 10 – 15 minutes before cutting.
From cheflorious.com


TURKEY BRINE RECIPE : CLASSIC BRINED AND ROASTED TURKEY
2021-10-19 Submerge the turkey in a pot or sink of fresh, cold. Brine Recipe from www.kitchenkonfidence.com Before roasting, remove the turkey from the brine (discard the brine) and submerge the turkey in a pot or sink filled with fresh, cold water for 15 minutes. Place the meat in the brine and put the whole container in the refrigerator. A simple brine ...
From christamsgifts.blogspot.com


CLASSIC ROASTED TURKEY RECIPE - GRACE PARISI | FOOD & WINE
Step 1. Preheat the oven to 350°. Set the turkey on a rack in a large roasting pan and scatter the turkey heart, gizzard and neck, the sliced celery, carrot, onion and garlic and the herb sprigs ...
From foodandwine.com


DRY-BRINED ROASTED TURKEY - COMPLETELY DELICIOUS
2019-11-11 Preheat oven to 450°F. Lower the center rack so that the turkey will fit and rest in the middle of the oven. Leave the turkey on the wire rack and sheet pan. Rub the butter all over the turkey and stuff the cavity with the onion, lemon, and …
From completelydelicious.com


A RECIPE FOR YOUR FEAST TO REVOLVE AROUND: BRINED AND ROASTED …
2019-03-01 Add the cooled brine solution to the bag or pot pouring it over the turkey. Pour cold water over the turkey until the it is completely covered and …
From cbc.ca


DRY BRINED-HERB ROASTED TURKEY RECIPE | MYRECIPES
Skip the cumbersome wet brines that call for soaking turkey and making the skin flabby. This classic overnight dry brine--a simple herb, salt, and sugar mixture--gives the turkey deep flavor and a crackly crust. Be adventurous and create your own signature dry brine using our sugar and salt ratios as a guide, or try one of our three variations below.
From myrecipes.com


PERFECTLY JUICY ROAST TURKEY WITH GRAVY | LEMON BLOSSOMS
2020-10-12 This juicy Roast Turkey is brined and then seasoned with a simple flavored herb butter and roasted until golden brown. This melt-in-your-mouth decadent roast turkey recipe is the perfect and the best turkey recipe to make during the holidays! Herb Roasted Turkey is such a classic holiday meal but if you are looking for other holiday meal ideas, take a look at this …
From lemonblossoms.com


KETO ROASTED TURKEY- EASY BRINE, JUICY , WHOLE FAMILY APPROVED
2022-02-09 Place turkey in the oven and cook. according to the chart below or until reaching an internal. temperature of 165 degrees. Watch turkey carefully. If the. skin on top begins to brown faster than the rest of the turkey, create a loose tent of aluminum foil over the top of the turkey. When done, allow the turkey to.
From howtothisandthat.com


ALTON BROWN'S CLASSIC BRINED AND ROASTED TURKEY
2022-02-22 Roast turkey until nicely browned, 30–40 minutes. Apply foil to breast of turkey. Insert thermometer probe directly through foil into deepest part of breast. Reduce oven temperature to 350° and return turkey to oven, foil securely in place. Do not open oven to baste turkey. Roast until probe registers 161° for breast and 181° for thigh, 2 ...
From gm.kampod.name


CLASSIC BRINED AND ROASTED TURKEY RECIPE | RECIPE | ROASTED TURKEY ...
Make sure yours is delicious by serving everyone this classic brined version. Nov 18, 2020 - A roasted turkey is the classic centerpiece of the Thanksgiving meal. Make sure yours is delicious by serving everyone this classic brined version. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device …
From pinterest.com


ALTON BROWN'S CLASSIC BRINED AND ROASTED TURKEY
Recipe Preparation Thawing the Turkey. Place wrapped turkey in a 5-gallon cooler with a drain spout. Place cooler in a bathtub and cover turkey with cold water. Drain and replace water every 2–3 hours, keeping water temperature below 40°, until turkey has thawed, 8–10 hours. Brining the …
From tz.kampod.name


CLASSIC BRINED AND ROASTED TURKEY RECIPE | RECIPE | TURKEY RECIPES ...
Make sure yours is delicious by serving everyone this classic brined version. Nov 19, 2013 - A roasted turkey is the classic centerpiece of the Thanksgiving meal. Make sure yours is delicious by serving everyone this classic brined version. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device …
From pinterest.ca


EASY BRINED TURKEY WITH CREAM GRAVY - GREATIST
2021-10-16 Pat the turkey dry inside and out with paper towels. Place it breast-side down in the brine and seal the bag, squeezing out the air so that …
From greatist.com


BRINED AND BUTTERED ROAST TURKEY WITH CLASSIC GRAVY
Allow turkey to come up to room temperature. Preheat oven to 190°C (170°C fan) mark 5. Finely grate zest of 1 of the oranges into a medium bowl. Roughly slice …
From msn.com


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