MY FAVORITE TURKEY BRINE
Provided by Ree Drummond : Food Network
Time P1DT25m
Yield 18 servings
Number Of Ingredients 9
Steps:
- Combine 2 gallons cold water with the apple cider, brown sugar, salt, peppercorns, bay leaves, garlic, rosemary and orange peels in a large pot. Stir until the salt and sugar dissolve. Bring to a boil, then turn off the heat and cover.
- Allow to cool completely, then place into the fridge to chill. Place uncooked turkey in the chilled brine solution, then refrigerate for 16 to 24 hours.
- When ready to roast the turkey, remove from the brine. Submerge the turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside.
- Discard the brine. Remove the turkey from the clean water, pat dry, and cook according to your normal roasting method.
MEGATURKEY
Yummy, moist, tasty turkey! I combined two of my favorite turkey recipes to make this one superb apple flavored roast turkey with stuffing.
Provided by Egyptian Chef
Categories Roast Turkey
Time 4h25m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Gently loosen the turkey skin on the breast by sliding your hand between the skin and bird. Insert pieces of butter between the skin and breast.
- In a medium bowl, toss together the celery, bread cubes, and onion. Season with garlic powder, salt and pepper. Stuff this mixture into the cavity of the turkey, and place the apple halves inside with it. Place the turkey into a roasting bag, and pour the apple juice over the inside and outside of the turkey. Close the bag, and place turkey into a large roasting pan breast side up.
- Bake for 3 to 3 1/2 hours in the preheated oven, or until the internal temperature is 180 degrees F (85 degrees C) when measured in the meatiest part of the thigh. Open the bag, and remove turkey to a serving platter. Let stand for 20 minutes before carving.
Nutrition Facts : Calories 787 calories, Carbohydrate 11.4 g, Cholesterol 284.8 mg, Fat 39.3 g, Fiber 1 g, Protein 91.3 g, SaturatedFat 14.1 g, Sodium 313.6 mg, Sugar 7.6 g
MY FAVORITE TURKEY BRINE
Provided by Ree Drummond : Food Network
Time P1DT35m
Yield about 2 gallons
Number Of Ingredients 10
Steps:
- Combine the water, cider, brown sugar, salt, peppercorns, bay leaves, garlic, orange peel and rosemary in a large pot. Stir until the salt and sugar dissolve. Bring to a boil, then cover and turn off the heat. Allow to cool completely before placing in the fridge to chill.
- Place the turkey in the chilled brine solution and refrigerate for 16 to 24 hours. (You may add more cold water if you need more liquid for the size of turkey you have.)
- When you're ready to roast, remove the turkey from the brine and submerge it in a pot or sink of fresh, cold water. Allow to sit in the clean water for 15 to 20 minutes to remove excess salt from the outside. Discard the brine.
- Remove the turkey from the water and rinse again, then pat dry. Cook according to your normal roasting method.
MY FAVORITE TURKEY RECIPE
Once you try this recipe, I would be willing to bet that you never go back to your old ways of preparing a turkey again! Enjoy!
Provided by rosie316
Categories Very Low Carbs
Time 4h2m
Yield 8 serving(s)
Number Of Ingredients 2
Steps:
- Buy a turkey.
- Have a glass of wine.
- Stuff the turkey.
- Have a glass of wine.
- Share a 3/4 cup of wine with the turkey.
- Put turkey into the oven.
- Have a few more glasses of wine.
- Turk the bastey.
- Wine of glass the another get.
- Ponder the meat thermometer.
- Glass yourself another pour of wine.
- Bake the wine for 4 hours.
- Take the oven out of the turkey.
- Floor the turkey up off the pick.
- Turk the carvey.
- Get yourself another wottle of bine.
- Tet the sable & pour yourself another glass of turkey.
- Say grace, throw up & pass out.
- Enjoy!
MY FAVORITE TURKEY BRINE
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
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
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