SUMAC DRY BRINED ROAST TURKEY
Provided by Geoffrey Zakarian
Categories main-dish
Time P2DT5h20m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- For the turkey: Two days before cooking, combine the salt with the herbes de Provence, sumac and black pepper in a bowl. Rub all over the turkey, inside and out, and under the skin of the breast and legs where accessible, being careful to not tear the skin. Place on a sheet tray fitted with a rack or in a roasting pan fitted with a rack. Place in the refrigerator, uncovered, for 2 days.
- Bring the turkey out of the fridge 1 to 2 hours before cooking to temper.
- Preheat the oven to 350 degrees F.
- Combine the butter, minced thyme and lemon zest in a bowl and season with salt and pepper. Place the turkey on a work surface. Spread the butter under the skin of the turkey around the legs and breasts, as evenly as possible. Stuff the cavity with the quartered lemons, apple, shallots and sprigs of thyme. Tie the legs closed with kitchen twine. Place the onions, carrots, celery and garlic at the bottom of a roasting pan fitted with a rack. Place the turkey on the rack. Roast, basting every 30 minutes, until an instant-read thermometer inserted in the thickest part of the leg (do not touch bone) reads 155 to 160 degrees F, 12 to 14 minutes per pound, or 2 to 3 hours. Allow the turkey to rest for 90 minutes.
- For the gravy: Meanwhile, strain the drippings and juices from the roasting pan into a bowl. Discard the vegetables. Melt the butter in a medium saucepan over medium heat. Add the flour and whisk until the raw flavor is cooked off, about 2 minutes. Whisk in the cider vinegar and soy sauce for depth. Slowly whisk the strained drippings into the flour to avoid clumps. Simmer until the gravy just coats the back of a spoon, 5 to 7 minutes. (The gravy will not be a heavy thick gravy, but rather a light gravy.) Season to taste. Carve the turkey and serve with the gravy.
SUCCULENT DRY BRINED TURKEY
Every Thanksgiving, I used to bathe my turkey in a brine made of wine, citrus and herbs and spices. Not any more! Inspired by chef Judy Rodgers of San Francisco's Zuni Café, this turkey uses the easiest brining method I have ever used. Salt it, bag it and forget it. According to all of my guests and family, it is also the most flavorful I have ever served.
Provided by commercesd
Categories Meat
Time P4D
Yield 11-15 serving(s)
Number Of Ingredients 10
Steps:
- Best to use a fresh turkey. However, is using a frozen bird, ensure that it is not injected with sodium. Otherwise, you'll have an overly-salty bird.
- Wash turkey inside and out and pat dry. Use 1 tablespoon of salt for every 5 pounds (15-pounds would be 3 tablespoons).
- Sprinkle inside of turkey with salt.
- Place turkey on its back and salt breasts, concentrating in the center, where meat is thickest. It may take slightly more than a tablespoon. It should appear liberally seasoned, but not overly so. You can add other flavors if desired, like minced rosemary.
- Turn turkey on one side and sprinkle with salt, concentrating on thigh, using just over a tablespoon. Flip turkey over and salt the other side.
- Place turkey in a 2½-gallon sealable plastic bag, press air out and seal tightly.
- Place turkey breast-side up in refrigerator. Chill 3 days, turning onto breast for final day.
- Remove turkey from bag. No salt should be visible on surface, but skin should be moist. Place turkey breast-side up on a plate. Refrigerate uncovered for at least 8 hours.
- On cooking day, preheat the oven to 425 degrees.
- Leave turkey at room temperature at least 1 hour.
- Brush turkey lightly with butter or oil.
- Roast turkey for 30 minutes, breast side down.
- Turn turkey breast side up. Fill cavity with lemon, celery, carrot, onion and herbs. Reserve parsley for garnish.
- Reduce oven temperature to 325 degrees. Return turkey to oven and roast until thermometer in deepest part of thigh reads165 degrees, after about 2¾ hours.
- Remove turkey from oven, transfer to warm platter or carving board. Tent loosely with foil. Let rest at least 30 minutes for juices to redistribute through meat. This is a good time to use the drippings to make pan gravy.
- Carve, garnish with parsley and serve.
Nutrition Facts : Calories 593.8, Fat 29.2, SaturatedFat 8.2, Cholesterol 246.3, Sodium 1520.3, Carbohydrate 3.1, Fiber 1.1, Sugar 1, Protein 74.7
DRY-BRINED ROASTED TURKEY
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
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.
EASY ROASTED DRY-BRINED TURKEY
Dry-brining a turkey ensures a moist and seasoned bird that also takes up less space in the refrigerator than a wet-brined one. Don't dry-brine a kosher (previously salted) turkey; the result will be too salty.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time P1DT4h
Yield Serves 8 to 10
Number Of Ingredients 4
Steps:
- Pat turkey dry with paper towels. Combine salt and pepper. Rub 2 tablespoons salt mixture evenly inside body cavity, then rub remainder all over outside of bird. Tuck wings under turkey and wrap in plastic wrap, or place in an oven bag, pressing out all air. Transfer to a rimmed baking sheet; refrigerate 24 hours.
- Remove plastic from turkey; let stand at room temperature 1 hour. Preheat oven to 425 degrees with rack in lower third. Rinse turkey inside and out; pat dry with paper towels. Place turkey, breast side up, on a rack set in a roasting pan. Tie drumsticks together with kitchen twine. Pour 1 cup water into pan and roast turkey 1 hour.
- Remove turkey from oven and check temperature. A thermometer inserted in breast should read 165 degrees. If it doesn't, continue to roast turkey up to 30 minutes more, checking temperature every 10 minutes. Transfer to a carving board and let rest at least 45 minutes and up to 1 hour before carving. If making turkey gravy, use only 2 tablespoons of defatted drippings (they're much saltier from a brined bird).
BRINED AND ROASTED THANKSGIVING TURKEY WITH SIMPLE GRAVY
For succulent meat, brine the bird. Stop your turkey from being dry by brining it and not overcooking it. Also,when serving roasted chicken, you can brine it first to keep it moist. Brining means your not required to baste as much during the cooking process. Prep time does not include brining time.
Provided by Alan in SW Florida
Categories Whole Turkey
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 30
Steps:
- BRINING TURKEY: ONE DAY BEFORE baking turkey, prepare brine. Combine all the brine ingredients. Place the turkey in a bucket or very large pot and pour brine over turkey to submerge. Refrigerate for 12 to 24 hours. Remove turkey from brine; dry off turkey with paper towels. Discard brine.
- Preheat oven to 300 degrees Fahrenheit.
- Brine turkey as instructed above. Salt and pepper the brined turkey and cavity. Fill the cavity with carrots, celery, apple, orange, and garlic; bind the legs with kitchen twine.
- In a large roasting or braising pan (or disposable aluminum pan), spread onion, carrot, celery, garlic, sage, rosemary, thyme, parsley and bay leaves. Place the turkey on top of the bed of vegetables and herbs.
- Put butter on turkey, or between skin and breast meat.
- Place the turkey in the oven and roast 45 minutes. Pour half the chicken stock over the turkey; roast 45 minutes. Pour remaining stock over the turkey and roast 45 more minutes; it will start turning golden brown.
- Baste with pan juices, cover loosely with foil and roast an additional 45 minutes. When the turkey has reached and internal temperature of 165 to 175 degrees, remove from oven, keep covered, and let rest at least 10 minutes before carving. Transfer to platter.
- TO MAKE SIMPLE GRAVY: From the bottom of the roasting pan, discard herbs and measure out 1 cup of vegetables and 3 cups of pan juices; puree in blender. To thicken, add more vegetables; to thin add more pan juice. pour through a mesh strainer to make a smooth gravy. Makes 4 cups. TIP: For silken gravy, forget the flour. Avoid using flour, because that's usually what causes lumps. Instead, puree the vegetables you roast along with your turkey; they become your thickening agent. That, along with your pan juices, becomes your gravy. You can strain it through a mesh strainer, or use cream and reduce it.
DRY BRINE TURKEY
Dry brining is the easiest way to get a moist and flavorful turkey on the table for your Thanksgiving dinner. Plan ahead, you'll need a few days to get the most flavor. I found that salt and pepper was enough for me, but feel free to season with other aromatics before roasting.
Provided by hello angie
Categories Meat and Poultry Recipes Turkey Brine
Time P3DT12h15m
Yield 15
Number Of Ingredients 5
Steps:
- Pat turkey dry with paper towels. Season the inside and outside of turkey with kosher salt, focusing on the breast and thighs. Place turkey, breast-side up, in the roasting pan and cover with plastic wrap. Refrigerate turkey for about 2 days.
- Flip turkey breast-side down, cover with plastic wrap, and refrigerate for about 1 more day.
- Remove plastic wrap and place turkey on a rack over a baking sheet the night before you plan to roast. Allow turkey to air-dry in the refrigerator for at least 8 hours.
- Bring turkey to room temperature, 1 to 2 hours; pat dry with paper towels. Season turkey with black pepper and place onion and celery in the cavity.
- Preheat oven to 425 degrees F (220 degrees C). Place turkey, breast-side down, in a roasting pan.
- Roast in the preheated oven until skin is golden, about 30 minutes. Remove turkey from oven and flip to breast-side up. Reduce oven temperature to 325 degrees F (165 degrees C); continue roasting until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), about 2 hours.
- Transfer turkey to a large platter and loosely tent with aluminum foil; allow turkey to rest about 30 minutes before carving.
Nutrition Facts : Calories 683.7 calories, Carbohydrate 1 g, Cholesterol 267.6 mg, Fat 31.8 g, Fiber 0.3 g, Protein 91.9 g, SaturatedFat 9.3 g, Sodium 1382.8 mg, Sugar 0.5 g
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