TEA- AND ORANGE-BRINED ROASTED TURKEY
Spike this orange-tea brine with a bit of bourbon to produce a moist, flavorful turkey.
Provided by Food Network Kitchen
Time 12h20m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- The day before, remove the zest from the oranges in wide strips using a vegetable peeler, applying gentle pressure so that most of the white pith is left behind. Reserve the zest, juice the oranges and strain into a medium saucepan. Add the zest strips, salt, bourbon, sugar, tea bags, peppercorns, cloves, 4 bay leaves and 4 cups (1 quart) of water. Bring to a boil, then turn off the heat and let the mixture sit for 30 minutes. Pour the brine into a plastic container or pot large enough to hold the turkey, add 20 cups (5 quarts) of ice water and stir to combine. Submerge the turkey, adding more ice water if needed. Weigh it down with a plate to keep it submerged and refrigerate at least 8 hours and up to 12 hours.
- The next day, drain, rinse and pat the turkey dry. Put on a large paper-towel-lined cutting board and let sit out at room temperature until it reaches room temperature, about 1 hour.
- Position a rack in the middle of the oven and preheat the oven to 325 degrees F.
- Stuff the onion, garlic, herbs and remaining bay leaf inside the cavity. Melt the butter in a medium saucepan and brush half of it all over the bird. Sprinkle the skin with black pepper. Tie the legs together with twine. Tuck the wings under the body and put the turkey breast-side-up, on a rack in a roasting pan. Tent the turkey with aluminum foil and roast 2 hours.
- After 2 hours remove foil from turkey and increase oven temperature to 425 degrees F and continue roasting until an instant-read thermometer inserted in the thigh registers 165 degrees F, about 1 hour more.
- Transfer to a cutting board and let rest 30 minutes. Before serving, remove the vegetables and herbs and discard.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
GRILLED TEA-BRINED TURKEY WITH TEA-AND-LEMON GRAVY
For best flavor and moist, juicy meat, brine the turkey for 36 to 48 hours. If you are planning to brine it in a cooler, plan on needing extra ice. Kosher salt is preferred in most brine recipes for its pure flavor and because it dissolves quickly.
Categories Citrus Poultry turkey Thanksgiving Fall Brine Grill/Barbecue Bon Appétit
Yield Makes 16 servings
Number Of Ingredients 14
Steps:
- Bring 6 1/2 quarts water to boil in large pot. Remove from heat. Using vegetable peeler, remove peel from 3 lemons (yellow part only). Add peel, tea bags, and 6 rosemary sprigs to water; steep 20 minutes. Remove tea bags. Add salt and sugar; stir to dissolve. Stir in lemon juice. Cool to lukewarm. Add ice to reduce temperature to below 45°F.
- Place 1 roasting bag inside the second, forming 2 layers. Place inside large pot. Place turkey in roasting bags, breast side down. Pour brine over turkey. Tie bags tightly, eliminating any air pockets. Refrigerate 36 to 48 hours. Or, place bags into large cooler, pour brine over turkey, and tie bags securely. Pour ice over and around turkey in bags. Place lid securely on cooler. Check twice a day to ensure that turkey is covered with ice (some ice will melt). Remove top rack from grill. Place disposable aluminum baking pan in center of barbecue (if using 2-burner gas grill, place pan on 1 side of grill; if using 3-burner grill, place pan over center burner).
- Prepare barbecue (medium-low heat). If using charcoal grill, arrange coals on each side of aluminum baking pan, dividing equally. (You will need to add about 6 briquettes to each side of aluminum pan every 30 minutes to maintain temperature while cooking turkey.) If using 3-burner gas grill, light burner(s) on left and right, leaving center burner(s) off. If using 2-burner gas grill, light burner on side opposite disposable pan. Insert instant-read thermometer into top vent of grill. Maintain temperature at around 350°F.
- Drain turkey; discard brine. Pat turkey dry. Pierce 2 lemons all over with fork. Stuff turkey with lemons, 5 sprigs rosemary, celery, and onion. Tie legs together. Brush turkey all over with oil.
- Place turkey directly on grill above aluminum pan. Close grill. Adjust temperature to maintain 350��F. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, about 3 hours. Transfer turkey to platter. Tent with foil. Allow to rest 30 minutes before carving (internal temperature will rise 5 to 10 degrees). Serve with gravy.
TEA BRINED TURKEY
Steps:
- Bring the water to boil in a large pot and add the tea bags. Turn off the heat and let steep 10 minutes. Add the salt, honey and sugar, stirring until dissolved. Add onion, lemon, orange and pepper slices, peppercorns, bay leaves and garlic and let cool completely and then refrigerate until very cold. Place the turkey in the brining bag, pour the brine over it, seal it off well. You can either place in a large pot and refrigerate or use a small cooler and pack with ice. Brine for at least 18 hours, up to 36. Massage the turkey through the bag ~8 - 10 hours. Remove from the brine, rinse well, and pat dry. (optional: remove the aromatics from the brine, rinse and lightly place in cavity -- do not stuff!) Preheat oven to 450. Tie the legs together, drizzle with olive oil, and sprinkle with black pepper. Roast 20- 30 minutes at high heat* and then reduce the temp to 325 - 350F, roasting for ~2 - 3 hours, until a thermometer inserted into the thigh reads 160F. (About 20 minutes per pound at 350F, extend the time for a lower temp). Let rest for 15 minutes before carving. *Keep an eye on your turkey during the initial high heat phase -- the sugar in the brine means that the turkey will brown quickly. Deglaze pan with a splash of dry vermouth, add stock. Thicken as needed for gravy.
OVEN ROASTED EARL GREY TEA, LEMON & ROSEMARY BRINED TURKEY
This is from a recipe card that came with Diamond Crystal Kosher Salt, posting it for later use. I am not including the brining time in the cooking time as 2 days you are probably not gonna stand over that darned turkey and watch it brine...lol.
Provided by Chabear01
Categories Whole Turkey
Time 5h15m
Yield 14-16 serving(s)
Number Of Ingredients 13
Steps:
- Bring 6 1/2 quarts water to a boil. Remove from heat and add tea, lemon peel and rosemary. Cover and let steep for 20 minutes. If using tea bags, remove them. If using bulk tea, remove lemon peel and rosemary, set aside and strain the mixture and discard the tea leaves. Pour the mixture back in the pot and stir in salt, sugar and the set-aside lemon peel and rosemary. Stir until salt and sugar are dissolved. Stir in the ice, cool to below 50 degrees F. Line a large pot with two 30-gallon plastic garbage bags, one inside the other. Place turkey in the bag-lined pot, breast-side down. Pour brine over turkey; press to submerge. Twist off bags to eliminate air pockets and tie. Refrigerate turkey in brine for 2 days (48 hours).
- Drain turkey, discard brine. Pat turkey dry. Stuff cavity with rosemary, punctured lemons, celery and onion. Fold wing tips under; tie legs. Rub olive oil all over the turkey.
- Place oven rack in the lowest third of the oven and preheat to 350 degrees F. Place turkey on a rack in large roasting pan. Place bird in oven and roast for 2 hours, then baste with 1/2 cup broth.
- Continue to roast until turkey is brown and thermometer inserted into the thickest part of the thigh registers 165 degrees F. Basting frequently with the remaining 1 1/2 cups broth and pan juices. Cover loosely with foil if browning too quickly. Transfer turkey to a large platter or carving board. Tent loosely with foil. Let stand at least 30 minutes or up to 45 minutes prior to carving.
Nutrition Facts : Calories 1050.8, Fat 49.8, SaturatedFat 13.5, Cholesterol 387, Sodium 16579.2, Carbohydrate 26.6, Fiber 0.7, Sugar 24, Protein 117.3
HERB-BRINED TURKEY
For an impressive main course, look here. The moist, flavorful bird will have guests counting the minutes until carving time. - Scott Rugh, Portland, Oregon
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 14 servings.
Number Of Ingredients 19
Steps:
- In a stockpot, combine the salt, brown sugar, sage, thyme, rosemary and 2 quarts water. Bring to a boil. Cook and stir until salt and sugar are dissolved. Remove from the heat. Add the cold water to cool the brine to room temperature., Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan. Refrigerate for 12-24 hours, turning occasionally., Drain and discard brine; rinse turkey and pat dry. Tie drumsticks together. Place the remaining ingredients in a food processor; cover and process until smooth. With fingers, carefully loosen skin from turkey breast; rub half of the butter mixture under skin. Secure skin to underside of breast with toothpicks. Rub remaining butter mixture over skin., Place turkey, breast side up, on a rack in a roasting pan. Bake at 450° for 30 minutes. Reduce heat to 325°; bake 3-1/4 to 3-3/4 hours longer or until thermometer reads 180°, basting twice during the last 30 minutes of cooking. Cover loosely with foil if turkey browns too quickly., Remove turkey to a serving platter; cover and let stand for 20 minutes before carving.
Nutrition Facts : Calories 834 calories, Fat 58g fat (25g saturated fat), Cholesterol 314mg cholesterol, Sodium 658mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 73g protein.
APPLE AND TEA BRINE, INJECTED, RUBBED AND DEEP FRIED TURKEY
I know sounds a little kinky! What more can a turkey want? I brined, injected, rubbed, and deep fried this turkey for the Fourth of July. This recipe is here for you to play with. You can choice one or all of these methods for making your turkey. This is a quick way to cook a turkey. I had a 14 pound turkey cooked in 35 minutes. All in the time is in the prep. Make sure to remove plastic leg holder and pop up timer. Giblets and neck can be used for an other use(Stock).I gave this 15 hours of passive work time. Brining is good at 10 hours. Take note the turkey looks burnt but its not its all the dry rub and being deep fried. Everyone picks at the crispy skin as it's being craved. It's a no wonder that no fingers get? It's wonderful. Yes you can just brine, dry rub, inject AND OR deep fry this recipe. You'll find any of all options or one way wonderful.
Provided by Rita1652
Categories Whole Turkey
Time 16h
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- In a very large pot (big enough to hold turkey) bring all the brine ingredients but turkey to boil then lower heat to simmer for 5 minutes.
- Remove tea bags and cool.
- Add washed turkey to cooled apple mixture and cover with ice cold water making sure turkey is completely submerged adding more water if needed.
- Refrigerate for 10 to 15 hours just so the turkey absorbs the brine.
- Meanwhile make injection liquid by adding cup butter, olive oil, garlic, rosemary, sage and cracked black pepper to season in a pot. Bring to a slow simmer for 10 to 15 minutes removing any water for butter and bringing out the flavors of the herbs.
- Cool drain herbs and garlic set aside for placing under the skin of the turkey.
- Remove turkey from brine discard brine and rinse turkey towel dry inside and out.
- Inject dry turkey in breasts and thighs the night before cooking with the butter mixture.
- Take the garlic and herbs that was set aside and place under the skin of the turkey.
- Place the turkey uncovered on a rack in the refrigerator overnight.
- Heat peanut oil to 350°F.
- Rub turkey with any oil mixture that escaped while sitting overnight then rub inside and out of turkey with dry rub mixture.
- Tie legs and wings to body with cotton string.
- Lower breast side up into hot oil.
- Be cautious of hot splattering oil.
- Maintain oil temp at 350°F.
- Fry 3 minutes a pound till 180°F.
- Remove from oil and rest for 15 minutes.
- Carve and eat.
Nutrition Facts : Calories 1143.6, Fat 52.2, SaturatedFat 17.1, Cholesterol 340.5, Sodium 11733.4, Carbohydrate 68.5, Fiber 0.5, Sugar 63.2, Protein 95.6
ORANGE, TEA, BOURBON-BRINED PAPRIKA BUTTER TURKEY
Great-tasting roast turkey flavor. Cook an 8-pound turkey breast on the weekend and enjoy flavorful turkey sandwiches all week. Can also be used on a full-size turkey. Cooking time is about 15 minutes per pound. If desired, make 1 cup seasoned butter and add 2 tablespoons to your turkey gravy.
Provided by Andy Bryan
Categories Meat and Poultry Recipes Turkey Brine
Time 10h45m
Yield 12
Number Of Ingredients 18
Steps:
- Pour 2 quarts of water into a large soup pot and stir in orange juice and zest, kosher salt, sugar, black tea bags, bay leaves, cloves, peppercorns, and bourbon. Bring to a boil, reduce heat to low, and simmer for 10 minutes. Mix 4 quarts cold water into brine and let cool. Submerge turkey breast in brine, adding more water if needed to cover. Refrigerate 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C). Set oven rack to the lowest position in the oven.
- Remove turkey from marinade; discard marinade. Rinse turkey and pat dry with paper towels. Mix coriander seeds, paprika, cumin seeds, and garlic into softened butter in a bowl.
- Loosen the skin over turkey breast with your fingers and spread 1/4 cup of seasoned butter beneath the skin. Rub remaining 2 tablespoons seasoned butter over the turkey breast. Place turkey breast onto a roasting rack and set rack into a roasting pan.
- Roast in the preheated oven until skin is golden brown and an instant-read meat thermometer inserted into the thickest part of the breast reads 165 degrees F (75 degrees C), about 2 hours. Transfer to a cutting board and let turkey breast rest 30 minutes before slicing.
Nutrition Facts : Calories 508.1 calories, Carbohydrate 19.1 g, Cholesterol 125.9 mg, Fat 15.2 g, Fiber 1.1 g, Protein 58.9 g, SaturatedFat 6.3 g, Sodium 16285.5 mg, Sugar 16.7 g
More about "tea brined turkey recipes"
HOW TO MAKE SWEET TEA-BRINED TURKEY - BEST RECIPE
From charlestonmag.com
Estimated Reading Time 2 mins
BEST TEA- AND ORANGE-BRINED ROASTED TURKEY RECIPES
From foodnetwork.ca
Servings 10-12Total Time 15 hrs 20 minsCategory Baking,Dinner,Thanksgiving,Turkey
TEA-AND-ORANGE-BRINED GRILLED TURKEY RECIPE - FOOD NETWORK
From foodnetwork.com
Author Food Network KitchenSteps 3Difficulty Intermediate
ORANGE, TEA, BOURBON-BRINED PAPRIKA BUTTER TURKEY - BRINE
From worldrecipes.org
JOHN'S SWEET TEA-BRINED SMOKED TURKEY | SOUTHERN LIVING
From mastercook.com
TURMERIC CHAI TEA BRINED TURKEY - ASPIRING GENTLEMAN
From aspiringgentleman.com
BLOOD ORANGE SWEET TEA BRINED TURKEY - GABRICK BBQ SAUCE CO
From gabrickbbq.com
TEA BRINED TURKEY WITH BOURBON AND SWEET TEA GLAZE RECIPE
From reilyproducts.com
MILO’S SWEET TEA TURKEY BRINE
From drinkmilos.com
SWEET TEA BRINED TURKEY BREAST RECIPE | SWEET TEA BRINE
From cookingwithjanica.com
TEA BRINED TURKEY - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SWEET TEA BRINE FOR TURKEY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
GRILLED TEA-BRINED TURKEY WITH TEA-AND-LEMON GRAVY …
From bonappetit.com
GRILLED TEA-BRINED TURKEY WITH TEA-AND-LEMON GRAVY RECIPE
From cookingindex.com
SWEET TEA BRINED TURKEY BREAST | THE MIDWEST NASHVILLIAN
From themidwestnashvillian.wordpress.com
SWEET TEA BRINED TURKEY - MRS HAPPY HOMEMAKER
From mrshappyhomemaker.com
SWEET TEA TURKEY BRINE FOR A TASTY THANKSGIVING! - THREE MEALS
From meatandthreemeals.com
SWEET TEA TURKEY BRINE - MIOCOALITION
From miocoalition.com
ROASTED {BRINED} TURKEY AND GRAVY | MEL'S KITCHEN CAFE
From melskitchencafe.com
DRY BRINE RECIPE FOR TURKEY - SWEET TEA + THYME
From sweetteaandthyme.com
SWEET TEA BRINED TURKEY — IN THE CURIOUS KITCHEN
From inthecuriouskitchen.com
SWEET TEA TURKEY BRINE RECIPE BY CHEF PLUM
From thedailymeal.com
SWEET TEA TURKEY BRINE RECIPE - BRINING
From playtimeandparty.com
WHY AND HOW TO BRINE A WILD TURKEY - HUNT TO EAT
From hunttoeat.com
SWEET TEA AND CITRUS BRINED TURKEY - BIGOVEN
From bigoven.com
MILO’S SWEET TEA TURKEY BRINE RECIPE - DAMAJORITY
From damajority.com
BLACK TEA BRINE TURKEY - BARTLETT MITCHELL
From bartlettmitchell.co.uk
HOW TO BRINE YOUR TURKEY AND WOW YOUR GUESTS | SOUTHERN LIVING
From southernliving.com
TEA BRINED TURKEY WITH BOURBON AND SWEET TEA GLAZE
From luzianne.com
SWEET TEA BRINED TURKEY BREAST - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
RECIPE: 3 TEA TURKEY BRINES FOR THANKSGIVING - TEAMUSE
From teamuse.com
TURMERIC CHAI TEA BRINED TURKEY WITH GOOD EARTH TEA
From dishitgirl.com
JOHN'S SWEET TEA-BRINED SMOKED TURKEY | SOUTHERN LIVING
From southernliving.com
GRILLED TEA-BRINED TURKEY WITH TEA-AND-LEMON GRAVY - GLUTEN …
From fooddiez.com
SWEET TEA-BRINED FRIED TURKEY - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
TEA RECIPE: PEACHY OOLONG BRINED THANKSGIVING TURKEY - TAVALON
From tavalon.com
ORANGE, TEA, BOURBON-BRINED PAPRIKA BUTTER TURKEY .. RECIPE
From crecipe.com
TEA BRINED TURKEY - ALL INFORMATION ABOUT HEALTHY RECIPES AND …
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love