Good Eats Best Ever Turkey Brine Recipes

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GOOD EATS ROAST TURKEY



Good Eats Roast Turkey image

This holiday season, serve Alton Brown's most-popular recipe: a brined and roasted turkey from Good Eats on Food Network.

Provided by Alton Brown

Categories     main-dish

Time 9h45m

Yield 10 to 12 servings

Number Of Ingredients 15

1 (14 to 16 pound) frozen young turkey
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

Steps:

  • Two to three days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
  • Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
  • The night before or early on the day you'd like to eat: Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
  • Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
  • Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
  • Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
  • Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

THE BEST TURKEY BRINE



The Best Turkey Brine image

This is our go-to brine for turkey. It's simple, flavorful and most importantly leaves you with a succulent, juicy, perfectly-seasoned bird. It's also perfect for chicken, pork chops, Cornish game hens - you name it. While we like the combination of thyme and sage, you can also use other hearty herbs such as rosemary, oregano or marjoram.

Provided by Food Network Kitchen

Categories     condiment

Time 10m

Yield 12 to 14 servings

Number Of Ingredients 7

Kosher salt
1/4 cup sugar
One 12- to 14-pound turkey
3 tablespoons whole black peppercorns
5 thyme branches
3 sage sprigs
1 lemon, zest peeled into strips with a vegetable peeler

Steps:

  • Combine 1/2 cup salt, the sugar and 1 quart water in a medium pot and bring to a boil over high heat. Stir until the salt and sugar are fully dissolved, about 1 minute. Remove from the heat and add the peppercorns, thyme, sage and lemon strips. Let steep and cool to room temperature.
  • Pour the brine into a large stockpot or bucket and add 3 quarts cold water. Remove the neck and giblets (reserve for gravy) from the turkey and put it into the brine, pushing it down to cover. Refrigerate for 24 hours.
  • Remove the turkey from the brine; rinse and pat dry. Cook according to your favorite method.

GOOD EATS TURKEY BRINE



Good Eats Turkey Brine image

Provided by Jenna

Categories     Easy

Number Of Ingredients 15

1 14-16 pound frozen young turkey
1 cup kosher salt
1/2 cup light brown sugar
1 gallon of vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

Steps:

  • 2 or 3 days before roasting:
  • Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
  • Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
  • Early on the day or the night before you'd like to eat:
  • Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
  • Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
  • Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
  • Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
  • Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

Nutrition Facts : ServingSize 1

TURKEY BRINE



Turkey Brine image

This is a tasty brine for any poultry. It will make your bird very juicy, and gravy to die for!! This is enough brine for a 10 to 18 pound turkey.

Provided by SHERI GAILEY

Categories     Side Dish     Sauces and Condiments Recipes

Time 8h20m

Yield 15

Number Of Ingredients 7

1 gallon vegetable broth
1 cup sea salt
1 tablespoon crushed dried rosemary
1 tablespoon dried sage
1 tablespoon dried thyme
1 tablespoon dried savory
1 gallon ice water

Steps:

  • In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
  • When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
  • Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.
  • Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
  • Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.

Nutrition Facts : Calories 2.8 calories, Carbohydrate 0.6 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 5640.3 mg, Sugar 0 g

MY FAVORITE TURKEY BRINE



My Favorite Turkey Brine image

I adapted this recipe from Alton Browns Good Eats Roast Turkey episode based on what I had on hand many years ago. Original recipe at http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe.html

Provided by Shontaya

Categories     Poultry

Time P1DT15m

Yield 3-4 gallons, 30 serving(s)

Number Of Ingredients 9

1 1/2 cups kosher salt
3/4 cup sugar
1 -2 gallon water
1 tablespoon black peppercorns
4 -5 sprigs thyme
3 sprigs rosemary
10 sage leaves
1 bay leaf
1 gallon ice water

Steps:

  • Combine 1-2 gallons water, salt, sugar, peppercorns, thyme, rosemary, sage and bay leaves in large pot over medium heat.
  • Stir to dissolve salt and sugar and bring to a boil. Take the brine off the stove and cool down to room temperature.
  • Mix brine and ice water in a large stockpot or brining bag.
  • Place rinsed and thawed turkey breast side down in brine and cover or tie up brining bag.
  • Place inside of cooler and fill cooler with ice (can also be refrigerated) for 8-24 hours, turning the turkey once half way through.
  • Be sure to drain and rinse well once removed from the brining liquid.
  • Roast or smoke as you normally would.

Nutrition Facts : Calories 20.1, Sodium 5666.4, Carbohydrate 5.2, Fiber 0.1, Sugar 5

GOOD EATS ROAST TURKEY



Good Eats Roast Turkey image

from Alton Brown's show. Brining the bird is the key to moist meat. Made this again this year, only brined in just water instead of stock to save some dough. Again, the bird turned out perfect. Growing up, I hated white meat because it was always dry and grinding on your teeth ;-), now I love white meat. Cook time includes the brining time.

Provided by Gay Gilmore

Categories     Whole Turkey

Time 15h20m

Yield 16 serving(s)

Number Of Ingredients 15

1 (16 lb) frozen young turkey
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berry
1/2 tablespoon candied ginger
1 gallon ice water
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
canola oil

Steps:

  • Combine all brine ingredients, except ice water, in a stock pot and bring to a boil.
  • Stir to dissolve solids, then remove from heat, cool to room temperature refrigerate until thoroughly chilled.
  • Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5 gallon bucket.
  • Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours.
  • Turn turkey over once, half way through brining.
  • A few minutes before roasting, heat oven to 500 degrees.
  • Combine the apple, onion, cinnamon stick and cup of water in a microwave safe dish and microwave on high for 5 minutes.
  • Remove bird from brine and rinse inside and out with cold water.
  • Discard brine.
  • Place bird on roasting rack inside wide, low pan and pat dry with paper towels.
  • Add steeped aromatics to cavity along with rosemary and sage.
  • Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.
  • Roast on lowest level of the oven at 500F for 30 minutes.
  • Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350°F.
  • Set thermometer alarm (if available) to 161°F.
  • A 14-16 pound bird should require a total of 2-2 1/2 hours of roasting.
  • Let turkey rest, loosely covered for 15 minutes before carving.

BEST TURKEY EVER!! (BRINED)



Best Turkey Ever!! (Brined) image

My dad has made this turkey for the past 3 years at Thanksgiving. This is my 1st Thanksgiving at home and I plan on doing it as well. The meat comes out completely juicy and its just amazing!!

Provided by Jenninjapan

Categories     Whole Turkey

Time 10h

Yield 22 serving(s)

Number Of Ingredients 11

15 lbs turkey (not self Basting or kosher)
2 cups table salt (do not substitute equal amounts of kosher salt)
2 gallons icy cold water (*)
4 cups brown sugar
1/2 cup dried rosemary leaves
1/2 cup dried thyme, leaves
1 small onion, peeled and quartered
1 carrot, peeled & cut into 1-inch chunks
1 stalk celery, cut into 1-inch chunks
4 -6 tablespoons unsalted butter, melted
as needed fresh fruit (to garnish)

Steps:

  • Rinse turkey in cool water.
  • In a very large clean container (non-corrosive pan or stockpot such as stainless steel or glass or a food-grade plastic container), mix salt and water together until salt dissolves. Stir in brown sugar and spices, mix well until sugar dissolves.
  • Totally submerge poultry in solution and store, covered, in refrigerator for at least 6 hours and up to 8 hours. Since brining does not preserve meat, the turkey must be kept below 40 degrees F throughout the entire brining process. Ice packs may also be used to keep turkey at a safe temperature of below 40°F.
  • Remove turkey from brine. Discard brine. Thoroughly rinse turkey under a slow stream of cool water, rubbing gently to release salt and sugar, both inside and out. Pat skin and both interior cavities dry.
  • * NOTE: The ratio of water to salt is appropriate for a 15-pound turkey. If a larger or smaller turkey is brined, please calculate accordingly.
  • * *NOTE: Other combinations of herbs may be added including 6-8 bay leaves, 3 cloves garlic and 2 teaspoons black peppercorns. Or a spicy flavor may be achieved by the addition of 1 cup small dried red chile peppers.
  • In the cavity of turkey, place onion, carrot and celery.
  • Brush turkey with melted butter.
  • Roast turkey, breast side down, in a preheated 325 degree F oven for 2 hours. During this time, baste legs and back twice with melted butter.
  • Remove turkey from oven and protecting your hands, grasp turkey with several layers of clean paper towels at both ends, and turn turkey, breast side up.
  • Return turkey to oven and continue to roast, basting twice with pan dripping. Continue to roast until internal temperature reaches 170°F in the breast and 180°F in the thigh. NOTE: A brined turkey cooks slightly faster than an unbrined turkey, so check the internal temperature frequently.
  • Remove turkey from the oven and allow to stand for 20 minutes before carving.
  • Transfer to a platter and garnish with fresh fruit.

Nutrition Facts : Calories 675.8, Fat 27.2, SaturatedFat 8.5, Cholesterol 216, Sodium 10528.7, Carbohydrate 41.4, Fiber 1.3, Sugar 38.8, Protein 63.5

TURKEY BRINE



Turkey brine image

Brine turkey before roasting for beautifully tender, flavourful meat. This easy recipe is infused with bay, thyme and orange, making it ideal for Thanksgiving or Christmas

Provided by Adam Bush

Time 15m

Number Of Ingredients 7

200g coarse sea salt
100g light brown soft sugar
2 bay leaves
handful of thyme sprigs
10 peppercorns
1 orange, zest pared into strips
2 tbsp coriander seeds, toasted

Steps:

  • Fill a large container or stock pot with 1.5 litres cold water and set aside. The pot should be large enough to hold your turkey plus 3 litres water. Pour another 1.5 litres cold water into a large pan over a low-medium heat. Tip in the salt, sugar, bay, thyme, peppercorns, orange zest and coriander seeds, and whisk until the salt and sugar have completely dissolved. Remove from the heat, then pour into the container or stock pot and leave to cool completely.
  • Weigh the turkey and carefully add it to the container, ensuring it's completely submerged in the brine. Leave to brine for roughly 1 hr per 500g to ensure succulent meat and a flavourful bird, then drain well (discarding the aromatics), pat dry and roast.

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  • Basic Turkey Brine. This is a good recipe if this is your first time using a brine and you want to start simple. Dissolve kosher salt, garlic, herbs, and allspice berries in water.
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  • Maple and Brown Sugar Brine. This brine has a sweet maple flavor and can be used on any kind of poultry but works especially nicely on turkey. All of the ingredients, which include soy sauce, maple syrup, spices, and brown sugar, are boiled together making for a quick and easy brine.
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From deporecipe.co


GOOD BRINE FOR TURKEY : TOP PICKED FROM OUR EXPERTS
Explore Good Brine For Turkey with all the useful information below including suggestions, reviews, top brands, and related recipes,... and more. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian Best Bean Recipes Vegetarian Sweet Potato Stew Recipe Vegetarian Instant Pot Bean Recipes …
From recipeschoice.com


BEST TURKEY BRINE - THE FED UP FOODIE
2020-11-15 Preheat oven to 425℉. Place turkey onto roasting rack inside inside large roasting pan. Add the onion, celery and garlic to the cavity of the turkey. Drizzle the outside of the turkey with olive oil and then sprinkle with salt and pepper. Bake at 425℉ for 25 mins and then lower temperature to 350℉.
From thefedupfoodie.com


ALTON BROWN'S GOOD EATS ROAST TURKEY RECIPE WITH A TWIST
2021-11-23 Preheat the oven to 450 F. Place the sliced apple, onion, cinnamon stick, and water in a microwave-safe dish, and microwave for 5 minutes. Strain the apple, onion, and cinnamon stick from the hot water, and transfer them to the turkey cavity. Add the rosemary sprigs and 6 sage leaves to the cavity as well.
From mashed.com


GOOD EATS ROAST (BRINED) TURKEY RECIPE - FOOD NEWS
Turn turkey over once, half way through brining. A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick and cup of water in a microwave safe dish and microwave on high for 5 minutes. Remove bird from brine and rinse inside and out with cold water. Discard brine.
From foodnewsnews.com


GOOD EATS ROAST THANKSGIVING TURKEY RECIPE | ALTON BROWN
Add the steeped aromatics (not the water) to the turkey’s cavity, along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin lightly with canola oil. Roast on the lowest level of the oven for 30 minutes. After 30 minutes, open the oven and slide the rack out to access the turkey.
From altonbrown.com


10 BEST ALTON BROWN BRINE RECIPES - EASY RECIPES
Swedish Meatballs (adapted from Alton Brown) Food Republic. provolone, beef broth, black pepper, salt, garlic, pepper, grated cheese and 19 more. Simply fill a large cooler with a brine made with ice water (more on that below), submerge the critter, cover, and stow away in a cool place, like a closet or garage. By the […]
From recipegoulash.cc


TURKEY BRINE RECIPE - HOUSE OF NASH EATS
2020-09-28 Pour the cooled brine over the turkey so the turkey is covered with the brine. If it's not completely covered, you can turn the turkey partway through the brining time so all sides get brined, or make another half batch of brine to add to the container. Cover and transfer to the fridge for 12 to 24 hours.
From houseofnasheats.com


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