Turkey Beefman Brined Recipe 475

MY FAVORITE TURKEY BRINE

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.

FOOLPROOF TURKEY BREAST

Steps:

• Remove the legs and wings from the turkey, or have your butcher do it. Reserve for stock.
• Put turkey breast into a large pot or doubled up clean plastic bag. When brine mixture is completely cooled, pour over turkey and place in refrigerator for 12 hours.
• Rinse under clear cool water for 5 minutes, drain well and pat dry with paper towels.
• In a small bowl, combine dried spices and lemon zest. Rub turkey with canola oil, lightly sprinkle rub on turkey, any extra rub can be placeed in cavity. Cover loosely, refrigerate for 4 hours.
• Remove from refrigerator and let rest on counter for 15 minutes
• Preheat oven to 425 degrees F while turkey is resting.
• In a large, deep baking pan, fitted with a rack, place turkey breast side down and roast for 35 minutes. Carefully turn turkey over and reduce heat to 375 degrees F. Continue to roast turkey for 1 hour 45 minutes or until temperature at the deepest part of the breast reads 170 degrees F on an instant-read thermometer. Make sure to check bird every 15 minutes after first hour has passed.
• Take out of oven, loosely tent with foil, let rest in pan for 10 minutes. Carve and serve immediately.
• In a large stock pot, combine 3 quarts water, 1 cup kosher salt, brown sugar, molasses, sage leaves and peppercorns. Heat until salt dissolves, remove from heat. Add in 3 quarts cool water and 8 cups ice.

BRINED WHOLE TURKEY

Steps:

• Mix cold water and salt in a large clean bucket or stockpot (noncorrosive); stir until salt is dissolved. Add turkey. Cover and refrigerate 8 to 12 hours.
• Heat oven to 325°F. Remove turkey from brine; discard brine. Thoroughly rinse turkey under cool running water, gently rubbing outside and inside of turkey to release salt. Pat skin and both interior cavities dry with paper towels.
• Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching. Toss onion, carrot, celery and thyme with 1 tablespoon of the melted butter; place in turkey cavity.
• Place turkey, breast side down, on rack in large shallow roasting pan. Brush entire back side of turkey with 1 tablespoon melted butter. Turn turkey over. Brush entire breast side of turkey with remaining 1 tablespoon melted butter. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. (Do not add water or cover turkey.)
• Roast uncovered 3 hours 30 minutes to 4 hours, brushing twice with pan drippings during last 30 minutes of roasting.
• Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted. If a meat thermometer is not used, begin testing for doneness after about 3 hours. When turkey is done, place on warm platter and cover with aluminum foil to keep warm. Let stand about 15 minutes for easiest carving.

BUTTERMILK-BRINED ROAST TURKEY

Steps:

• Two to three days before you plan to cook, spatchcock the turkey: Put the turkey on a stable cutting board, breast-side down, and use heavy-duty kitchen shears to snip along both sides of the backbone to release it. You can start from the tail or neck end, whichever you prefer; just keep the blades of the scissors as close to the spine as possible. It helps to work incrementally, snipping a little on one side, then a little on the other, rather than completing one side entirely and then doing the second side without the advantage of the opposing pressure.
• After removing the backbone, remove wingtips, neck and giblets, setting them all aside for stock and gravy.
• Turn turkey over so breast faces up. Splay out its legs and press hard on breastbone until you hear the cartilage pop and the bird lies completely flat.
• Place a 2-gallon resealable bag in a large bowl, stock pot or sink. Pour buttermilk and salt in bag and stir to dissolve salt. Place turkey in bag and seal carefully, expelling out air. Double-bag the turkey as needed to prevent leakage, then squish the inner bag to distribute buttermilk all around the turkey. Place it on a rimmed baking sheet and refrigerate for 48 hours. Turn the bag every 12 hours so that every part of the turkey gets marinated.
• Three hours before you plan to start cooking, remove the turkey from the plastic bag and scrape off as much buttermilk as you can without being obsessive, discarding buttermilk. Set the turkey on a rimmed baking sheet and bring it to room temperature.
• Position a rack in the upper third of the oven and heat to 400 degrees. Transfer turkey, breast-side up, to another rimmed baking sheet lined with a wire rack or parchment paper. Tuck thighs inward.
• Place baking sheet on the prepared oven rack and roast the turkey, occasionally rotating the pan 180 degrees, until an instant-read thermometer inserted into the deepest part of the breast registers 150 degrees and the thickest part of the thigh without touching bone registers 165 degrees, about 80 to 100 minutes, depending on size. (You may want to tent the breast or other hot spots with aluminum foil, if darkening too quickly.)
• Transfer turkey to a cutting board or platter and allow to rest at least 20 minutes before carving.

TURKEY BEEFMAN BRINED RECIPE - (4.7/5)

Steps:

• CLEAN TURKEY AND MIX BRINE REMOVING FOAM PLACE ALL BRINE INGREDIENTS IN LARGE STOCK POT, BRING TO A BOIL AND STIR TILL ALL INGREDIENTS HAVE BLENDED, REMOVE FROM HEAT AND LET COOL, PLACE INTO 5 GALLON CONTAINER ALONG WITH TURKEY THEN INTO FRIDGE OVER NIGHT, SMOKE OR COOK TURKEY TILL I.T OF 180 F SMOKE WITH APPLE WOOD FOR 4 HOURS AT 225. PLACE TURKEY ON RACK AND COOK.. PLACE TRAY UNDER TURKEY AFTER SMOKING TO CATCH DRIPPINGS