Brining A Young Turkey Recipes

Steps:

• Combine 1/2 cup salt, the sugar and 1 quart water in a medium pot and bring to a boil over high heat. Stir until the salt and sugar are fully dissolved, about 1 minute. Remove from the heat and add the peppercorns, thyme, sage and lemon strips. Let steep and cool to room temperature.
• Pour the brine into a large stockpot or bucket and add 3 quarts cold water. Remove the neck and giblets (reserve for gravy) from the turkey and put it into the brine, pushing it down to cover. Refrigerate for 24 hours.
• Remove the turkey from the brine; rinse and pat dry. Cook according to your favorite method.

Steps:

• Bring water to a boil in a large stockpot. Stir salt and sugar into the water until dissolved; bring water again to a boil. Add cloves, bay leaves, peppercorns, rosemary, and thyme to the water, reduce heat to medium-low, and cook mixture at a simmer for about 20 minutes.
• Refrigerate brine until completely cooled.

Steps:

• Combine all brine ingredients, except ice water, in a stock pot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
• Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. (corrosive free container). Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 12 hours. Turn turkey over once, half way through brining.
• A few minutes before roasting, heat oven to 500°F Combine the Apple, Onion. Cinnamon stick and Cup of Water in a microwave safe dish and microwave on high for 5 minutes. This makes sure the stuffing is cooked properly.
• Remove the bird from the brine and rinse inside and out with cold water several times. Discard brine.
• Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with a neutral oil. (canola comes to mind).
• Roast on lowest lever of the oven at 500°F for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350°F Set thermometer alarm (if available) to 161°F A 14 pound bird should require about a total of 2 to 2 1.2 hours of roasting. Let turkey rest. min of 15/20 minutes before serving. Tent the bird while resting.
• Enjoy a brined turkey.

Steps:

• In a large pot stir together the stock, water, brown sugar, salt, all spice, black pepper, cinnamon, and thyme Bring to a boil, turn to medium heat and let simmer for 5 minutes Remove from heat and cool completely, no cheating now!
• Place the turkey in a clean 5 gallon bucket and pour the brine over it Cover and let sit over night Flip the turkey in the morning, a few hours before cooking After the turkey is done in the brine, remove it from the brine and place it in its baking pan On a microwave safe plat, place the red, onions, cinnamon sticks, and thyme or rosemary Sprinkle with about 1/4 cup water and microwave on high for 7 minutes Place the apple, onions, cinnamon sticks, and thyme or rosemary inside the turkey Inject the turkey with the butter, optional Preheat oven to 500F, yes I know it's high, but trust me Cook the turkey for 30 minutes or until it is browned Cover with heavy duty foil and turn the oven down to 350F Bake for 2 1/2-3 hours more or until the turkey has reached an internal temperature of 161F.
• Remove turkey form the oven and allow to sit for 20 minutes or so before carving.
• **Youcan infuse the injection butter with garlic cloves, thyme, rosemary, pepper corns, or cinnamon sticks by just slowly melt it in a small sauce pan with one of those choices in it.
• Just remember to strain before injecting.
• Serving Suggestions: Mashed potatoes, corn, biscuits, corn bread, peas, or just bread.