Bourbon Orange Brined Turkey Recipe 37

Steps:

• MAKE THE BRINE: In a large stockpot or other container large enough to hold the turkey and brine, combine the water, bourbon, salt, brown sugar, orange wedges (squeeze each wedge to release the juice), bay leaves, peppercorns, and cinnamon stick. Stir to dissolve the salt and sugar. Add the turkey to the brine, breast-side down, weighting it with resealable plastic bags filled with ice or cold water. Refrigerate the turkey and brine for 24 hours. When ready to cook, drain the turkey and discard the brine. Blot the turkey dry with paper towels and knock off any solid bits of spices. Remove any large gobbets of fat at the front of the main cavity. Put the orange wedges and herbs in the main cavity. Tie the legs together with butcher's string and fold the wings behind the back. Combine the butter and Grand Marnier, if using, and coat the outside of the turkey. Start your grill, oven or roaster - set to 350°F. Roast the turkey until it is deeply browned, the skin is crisp, and the internal temperature of the thickest part of a thigh is 165°F when read on an instant-read meat thermometer. If deep frying - heat oil to 375°F. When lowering the turkey into the oil it is recommended to turn off the burner. Once turkey is fully submersed light the burner and cook maintaining 350°F oil temperature. Cook 3 to 4 minutes per pound. Internal temperature should be 165 to 170°F in the breast, 175 to 180°F in the thigh. Remove and let grease drain. Set on paper towel to rest for 15 minutes.

Steps:

• Remove giblets and neck from turkey; discard. Rinse turkey thoroughly with cold water; pat dry. Combine orange juice, water, 1/2 cup bourbon, and molasses in a 2-gallon heavy-duty ziptop plastic bag; add turkey. Seal and marinate in refrigerator 4 to 24 hours turning bag occasionally. Remove turkey from bag, reserving marinade.
• Preheat oven to 350 degrees.
• Tie ends of legs with cord. Lift wing tip up and over back and tuck under bird. Sprinkle 1/2 teaspoon salt into body cavity. Stuff cavity with oranges. Place turkey on a broiler pan coated with cooking spray or on a rack set in a shallow pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 350 degrees for 3 hours or until thermometer registers 180 degrees. (Cover loosely with foil if it gets too brown.) Remove turkey from oven. Cover loosely with foil; let stand at least 10 minutes before carving. Discard oranges.
• Pour reserved marinade into saucepan; bring to a boil. Skim foam from mixture with a slotted spoon; discard. Reduce heat to medium; cook until reduced to 3 1/2 cups (about 15 minutes). Combine 1/4 cup bourbon and flour in a small bowl, stirring well with a whisk. Add to reduced marinade; bring to a boil and cook 1 minute, stirring constantly. Stir in 1/4 teaspoon salt. Serve sauce with turkey. Garnish with orange slices and parsley sprigs if desired.

Steps:

• Add sugar & salt to 1.5 cup of bourbon take HALF of the herbs,1 apple, 1 orange and orange rind, peppercorns,1 garlic head, and 1 onion in saucepan bring to a low boil dissolving the sugar & salt. Remove from heat.
• Take a potato masher and gently press down the ingredients in the saucepan so all the flavors can release into the bourbon. Add 1 cup of ice to cool down.
• Line large bucket or pot with brining bag add the OTHER HALF of the herbs, fruit, peppercorns, orange rind, garlic & onion.
• Place turkey in bag, add 1 cup of bourbon to the inside cavity of turkey, 7 cups of cold water, then add bourbon & ice mixture finish with 8 more cups of bourbon.
• Stir & submerge turkey in bourbon brine make sure no air is in brining bag. Take the flavor injector, and inject the turkey in several different areas with the brining solution.
• Refrigerate & rotate every 12 hours.
• Brine for 48 hours, bring to room temperature for 45 minutes. Pat dry and cook. (SEE BOURBON DRUNKEN UPSIDE-DOWN TURKEY RECIPE).

Steps:

• Unwrap the turkey and remove the neck and giblets (reserve for gravy). Rinse the turkey under cold water and pat dry. Fill a large pot with 2 quarts water; add the orange zest, orange juice, 2 cups kosher salt, the sugar, black tea bags, bay leaves, cloves, peppercorns and bourbon. Bring to a boil, then simmer 10 minutes. Add 4 quarts cold water and let cool. Submerge the turkey in the brine, adding water to cover, if necessary. Refrigerate at least 8 hours or overnight.
• Remove the turkey from the brine; rinse and pat dry. Mix the butter, honey, dijon mustard and spicy brown mustard until combined. Reserve 4 tablespoons of the butter, then rub the rest under the turkey skin on the breasts and legs. Rub 2 tablespoons of the reserved butter on the skin; chill and save the rest for your gravy. Let the turkey stand 30 minutes at room temperature before roasting.
• Put the oven rack in the lowest position; preheat the oven to 350 degrees F. Put the turkey breast-side up on a rack in a large roasting pan, tucking the wing tips under. Tie the drumsticks together with twine. Roast until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 15 minutes per pound. Transfer to a cutting board and let rest 30 minutes before carving. Whisk the reserved 2 tablespoons flavored butter into your gravy just before serving, if desired.

Steps:

• Combine 2 quarts of water in a 6 quart pot with salt and sugar, over high heat until dissolved.
• If wanted, add other seasonings at this time.
• Let come back to room temperature.
• You will need 2 gallon turkey size oven roasting bags.
• Place one roasting bag inside the other, roll down the edges of the bags to help them stay open.
• Put bags in a heavy roasting pan that will hold turkey.
• Place turkey breast side down, with legs facing you in the inner bag.
• Some help from another person at this point would be of help, they can hold the bags open for you as you pour the cooled brine into the cavity and over the turkey.
• Gather the inner bag as tightly as possible and secure with a twist tie.
• Secure outer bag with twist tie.
• Refrigerate in the roasting pan for 12-18 hours.
• Remove from bags, rinse very well, pat dry with paper towels.
• It's now ready for your favorite recipe.

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.

Steps:

• Combine the orange juice concentrate, orange slices, lemon slices, lime slices, thyme, pepper, garlic, bay leaves, salt, and water in a large stockpot; bring to a boil. Remove from heat and allow to cool to room temperature.
• 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. Allow turkey to marinate 1 to 2 days before cooking. Remove the turkey carefully. Drain and discard the excess brine and pat dry.
• Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster.