Robs Turkey Brine Recipes

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90 MINUTE TURKEY



90 Minute Turkey image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 13h45m

Yield 1 pound turkey per person

Number Of Ingredients 9

1/2 cup kosher salt
2 tablespoons ground black pepper
8 ounces fresh thyme sprigs
4 ounces fresh parsley sprigs
One 12-to-14-pound turkey
6 lemons
20 to 30 pounds ice
1/4 cup kosher salt
2 tablespoons ground black pepper

Steps:

  • To brine the turkey, thoroughly clean the trash can with food-grade cleaner. Dry. Then add 3 gallons water, the salt, pepper, herbs and turkey. Finally, squeeze the lemons into the brine. Add some ice and allow the turkey to brine for 12 to 24 hours, re-icing during the process to keep temperature below 40 degrees F. This brining is optional.
  • To cook the bird, remove from the brine and pat dry with towels. Or, for the non-brine option, remove the bird from the package, pat dry with towels, and apply the salt and pepper to the exterior of the bird.
  • Next, place foil on level ground to form a 3-foot-square area. Place a stake in the ground and place the turkey on the stake, legs first. Cover the turkey with the trash can and apply half the coals on top of can with the remainder tightly around the base of the can.
  • Light the coals evenly and allow the coals to warm until hot, then set the timer for 90 minutes and relax.
  • After 90 minutes, carefully remove the coals with a turner or fireplace shovel and uncover. Remove the turkey and allow to rest for 10 minutes before carving.

ROB'S TURKEY BRINE



ROB'S TURKEY BRINE image

Categories     turkey     Thanksgiving     Brine     Thyme

Number Of Ingredients 9

Raw whole turkey
3-pound box of kosher salt
1 tablespoon of whole black peppercorns
2 gallons chicken broth
1-gallon ice water
1 whole bunch fresh thyme, torn roughly
1 whole bunch fresh oregano, torn roughly
1 whole bunch fresh sage leaves, torn roughly
1 whole bunch fresh marjoram, torn roughly

Steps:

  • 1. Clean the raw turkey and remove the neck and giblets. 2. In the bucket or stock pot, combine the cooled (room temperature) broth with the ice water, salt, pepper and fresh herbs and mix well. 3. Place the turkey in the bucket, breast side down and cover the bucket. Leave it sit somewhere cool, I usually use the garage (unless it's summer time obviously). 4. After at least 6 and no more than 12 hours, and prior to cooking your turkey, remove the bird and rinse it with cool water, then proceed with your cooking prep

HOW TO BRINE AND ROAST A TURKEY



How to Brine and Roast a Turkey image

Turkey brine is not created equal...Different salt has different salinity. Use this info before using your favorite brine or use this simple one. Other turkey tips included...=)

Provided by Aroostook

Categories     Whole Turkey

Time 8h

Yield 10 serving(s)

Number Of Ingredients 4

1 gallon cool water
1 cup diamond crystal kosher salt or 1/2 cup table salt
1/2 cup brown sugar
1 (12 -14 lb) whole turkey

Steps:

  • Mix in a plastic container or stockpot until dissolved.
  • Makes 1 gallon of brining solution.
  • Salinity differs!
  • Determine the amount of brine needed to cover a 12-14 pound whole turkey.
  • Tips: Start brining method the day before you plan to cook the turkey.
  • Use a fresh or completely thawed turkey.
  • Wash the bird inside and out and remove the giblet bag and neck.
  • (Save for Giblet Gravy) In a large stockpot, plastic tub or cooler mix up brine and stir until the salt and sugar are completely dissolved.
  • Place the turkey in the brine solution, breast down.
  • Cover and chill for 6 to 8 hours.
  • If you brine overnight reduce the salt and sugar by half so the turkey does not retain too much salt.
  • Remove the turkey from brine, rinse inside and out under cold running water.
  • Pat dry with paper towels.
  • Preheat oven to 350 degrees.
  • Place turkey on shallow roasting pan.
  • Tie legs together and tuck wings underneath the bird.
  • Coat the skin with butter or olive oil.
  • Cover the breast loosely with aluminum foil.
  • Add 1 cup water to bottom of pan.
  • Cooking time will vary depending on the size of the turkey.
  • Check the wrapper to see how much the turkey weighs and determine the approximately.
  • cooking time Roast the turkey until temperature in the thickest part of the thigh reaches 180 degrees or thigh juices run clear when pierced with a fork.
  • During the last 1 to 1 1/2 hours of cooking time remove the aluminum foil from the breast and baste with pan juices to encourage browning.
  • When the turkey is done, (180 F), allow it to set 20 minutes before carving to allow juices to saturate the meat evenly.
  • Cooking time: A 12-pound turkey will take about 3 hours and 15 minutes to roast.
  • Add 15 minutes for each additional pound.

Nutrition Facts : Calories 679.2, Fat 31.9, SaturatedFat 9, Cholesterol 270.9, Sodium 8761.4, Carbohydrate 10.8, Sugar 10.7, Protein 81.4

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

PERFECT ROAST TURKEY AND GRAVY



Perfect Roast Turkey and Gravy image

Provided by James Briscione

Categories     main-dish

Time 14h30m

Yield 8 to 10 servings

Number Of Ingredients 19

1 fresh turkey (12 to 14 pounds)
4 tablespoons Dry Brine, recipe follows
2 onions
8 to 10 branches fresh woody herbs (combination of sage, rosemary or thyme)
2 heads garlic, halved crosswise
1 cup chopped carrot
1 cup chopped celery
1 stick (8 tablespoons) unsalted butter, melted, plus 2 tablespoons, cut into pieces
Kosher salt
2 tablespoons all-purpose flour
1 cup dry white wine
1 quart chicken stock
Ground black pepper
1 cup kosher salt
1/4 cup sugar
1 tablespoon granulated garlic
1 tablespoon ground black pepper
2 teaspoons ground fennel seed
2 teaspoons ground sage

Steps:

  • Twelve to 24 hours before cooking the turkey, remove the giblets and dry the turkey inside and out with paper towels. Rub the Dry Brine on all sides of the turkey, completely seasoning the exterior as well as the interior cavity. Place the turkey in a pan inside the refrigerator overnight.
  • Arrange a rack in the center of the oven and preheat to 350 degrees F.
  • When ready to cook, remove the turkey from the refrigerator and pat dry with paper towels. Cut one of the onions into quarters. Place the onion quarters, herbs and one head of the garlic inside the turkey. Tie the legs together with a single piece of string and tuck the wings under the body.
  • Chop the remaining onion. Combine the chopped onion, carrots, celery and remaining garlic in a large roasting pan. Place the turkey on top of the vegetables in the roasting pan.
  • Brush the entire surface of the turkey with the melted butter and sprinkle lightly with salt. Pour any remaining melted butter over the vegetables in the base of the pan. Place the turkey in the oven to roast on the center rack with the legs towards the back wall of the oven.
  • After 45 minutes, remove the turkey from the oven and set on the stovetop. Carefully tilt the pan to one side and use a ladle to baste the butter over the breast of the turkey. Return the turkey to the oven, this time with the breast toward the back wall of the oven. Continue basting and rotating the turkey every 45 minutes until done. The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F, 2 1/2 to 3 hours total. If at any point during the cooking the skin of the breast becomes too dark, cover the breast with aluminum foil and continue cooking to doneness.
  • When the turkey is done, remove to a cooling rack to rest for 30 to 45 minutes.
  • To make the gravy, place the roasting pan on the stovetop. Turn the heat beneath the roasting pan to medium. Cook the vegetables, stirring constantly, until the butter remaining in the pan is translucent, up to 6 minutes. Pour off all but 2 tablespoons of the butter, if necessary. Sprinkle the flour over the vegetables and stir until a thick paste forms. Pour in the wine, stirring well and scraping the bottom of the pan to release any brown bits that remain stuck to the pan. Add the chicken stock and continue stirring until the stock reaches a simmer. Simmer for 10 to 15 minutes until flavorful and thickened to your liking.
  • Transfer the entire gravy mixture to a saucepot and bring back to a simmer. Whisk in the remaining 2 tablespoons butter. Season to taste with salt and pepper and strain the gravy into a serving container. Serve with the carved turkey.
  • Combine the salt, sugar, garlic powder, pepper, fennel and sage in an airtight container and shake to thoroughly combine. Keeps for up to 6 months.

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Top Asked Questions

What is the best turkey brine recipe?
The Best Turkey Brine Recipe – A simple blend of salt, sugar, and spices to create the most moist and flavorful turkey you’ve ever made! Place a gallon of warm water in a clean bucket or cooler. Add the brown sugar, salt, shallots, garlic, herbs and spices. Stir to dissolve the salt and sugar. Carefully submerge the turkey in the brine.
How do you clean a brineed turkey breast?
Place the turkey in the brine solution, breast down. Cover and chill for 6 to 8 hours. If you brine overnight reduce the salt and sugar by half so the turkey does not retain too much salt. Remove the turkey from brine, rinse inside and out under cold running water. Pat dry with paper towels.
How long do you cook a brined Turkey?
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.
Should you brine a Turkey before roasting?
Brined turkeys tend to shorten your roasting time by about half an hour. But be sure your bird cooks to an internal temperature of 180 degrees when tested through the thigh. Season and roast according to any of your favorite recipes. Brining is the secret to a juicy, flavorful turkey.

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