BRINED AND ROASTED TURKEY
Steps:
- Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water.
- Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
- Preheat the oven to 325 degrees F.
- Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out. Place breast side down in a large, heavy roasting pan, and rub on all sides with the butter. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, orange, celery, carrot, bay leaves, and thyme. Loosely tie the drumsticks together with kitchen string.
- For the turkey broth: Heat the oil in a large heavy saucepan over medium high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking.
- Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside.
- Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.
- Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.
- For the pan gravy: Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat. Place the roasting pan on 2 stovetop burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup.
- In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes. Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve.
- To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.
ROAST-YOUR-OWN HONEY-ROASTED TURKEY BREAST AND VEGETABLES
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Rub 1 teaspoon salt and 1/2 teaspoon pepper around the whole turkey breast, in every crevasse and crevice. Gently peel back the skin and rub the seasoning under the skin too. Do the same with the honey, concentrating it under the skin; avoid putting the honey on top of the skin.
- On a baking sheet, mix the thyme, carrots, sweet potatoes, fennel, onions and 2 tablespoons of the melted butter. Season with salt and pepper. Spread the vegetables out evenly and place the turkey on top of the vegetables. Next, brush the remaining 2 tablespoons melted butter all over the turkey and on top of the skin.
- Cook for 15 minutes, then bump the temperature down to 325 degrees F and cook until the meat registers 165 degrees F on a GOOD instant-read thermometer, for another hour or so. Let rest at least 10 minutes.
- Slice and serve with the roasted vegetables. The turkey will keep in the fridge for up to 5 days, and is perfect for the kids' lunches the following week.
HONEY BRINED SMOKED TURKEY
Take your Thanksgiving turkey to the next level this year with Alton Brown's recipe for Honey Brined Smoked Turkey from Food Network.
Provided by Alton Brown
Categories main-dish
Time 13h
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid.. Brine overnight, up to 12 hours.
- Remove the turkey from the brine and dry thoroughly. Rub the bird thoroughly with the vegetable oil.
- Heat the grill to 400 degrees F.
- Using a double thickness of heavy-duty aluminum foil, build a smoke bomb. Place a cup of hickory wood chips in the center of the foil and gather up the edges, making a small pouch. Leave the pouch open at the top. Set this directly on the charcoal or on the metal bar over the gas flame. Set the turkey over indirect heat, insert a probe thermometer into the thickest part of the breast meat, and set the alarm for 160 degrees F. Close the lid and cook for 1 hour.
- After 1 hour check the bird; if the skin is golden brown, cover with aluminum foil and continue cooking. Also, after 1 hour, replace wood chips with second cup.
- Once the bird reaches 160 degrees F, remove from grill, cover with aluminum foil, and allow to rest for 1 hour. Carve and serve.
ENGLISH HONEY-ROASTED TURKEY
Because I usually have very herb- and chestnut-filled stuffing, I wanted a roast turkey that is simple and traditional. I picked up this recipe in England, and absolutely love it. The gravy made from the pan drippings is heavenly!
Provided by JLamb36
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 3h30m
Yield 10
Number Of Ingredients 9
Steps:
- Pat the turkey dry inside and out with paper towels. Rub the cut lemon halves lightly over the skin of the turkey. Season inside and out with salt and pepper to taste. Place the lemon halves, apple, onion, and potato into the cavity of the turkey. Place into a close-fitting roasting pan.
- Stir the butter and honey together in a small saucepan over medium-low heat until the butter has melted and the mixture is evenly blended. Spoon the honey mixture over the turkey, coating the entire outer surface. Allow to stand 30 minutes, reapplying the honey mixture several times.
- Preheat an oven to 400 degrees F (200 degrees C).
- Bake the turkey in the preheated oven for 30 minutes, basting two or three times with the drippings and honey mixture. Reduce the temperature to 350 degrees F (175 degrees C), and cook 30 minutes more, basting frequently. If needed, use a cup of chicken stock to keep the pan juices from drying out.
- Cover the turkey with aluminum foil, and continue roasting until no longer pink at the bone and the juices run clear, 1 1/2 to 2 hours longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the foil during the last 15 minutes and baste one last time. Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 15 minutes before slicing.
Nutrition Facts : Calories 816.4 calories, Carbohydrate 20.2 g, Cholesterol 286.4 mg, Fat 38.8 g, Fiber 1.3 g, Protein 92.7 g, SaturatedFat 13.6 g, Sodium 341.8 mg, Sugar 15.4 g
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.
HONEY-BRINED TURKEY BREAST
Here's a traditional turkey breast with a sweet and spicy zest. This moist and savory recipe also makes great leftovers. -Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- For brine, place first four ingredients and 4 cups cider in a Dutch oven; bring to a boil. Cook and stir until salt is dissolved. Add rosemary; remove from heat. Stir in remaining cider; cool to room temperature., Place one roasting bag inside the other. Place turkey breast inside both bags; add brine. Seal bags, pressing out as much air as possible; turn to coat turkey. Place in a baking pan. Refrigerate 6-24 hours, turning occasionally., Preheat oven to 325°. Line bottom of a roasting pan with foil. Drain turkey, discarding brine. Place on a rack in prepared pan; pat dry., Roast turkey 30 minutes. Brush with oil; roast until a thermometer reads 170°, 1-1/4 to 1-3/4 hours. (Cover loosely with foil if turkey browns too quickly.) Remove from oven; tent with foil. Let stand 15 minutes.
Nutrition Facts : Calories 138 calories, Fat 2g fat (0 saturated fat), Cholesterol 78mg cholesterol, Sodium 88mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
BRINED, HERB ROASTED TURKEY
Provided by Food Network
Categories main-dish
Time P1DT3h40m
Yield 6 to 8 servings
Number Of Ingredients 32
Steps:
- For the Brine:
- To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a nonreactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, food grade plastic storage bag). Add the oranges, lemons, thyme, and rosemary. Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.
- Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water.
- Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
- Preheat the oven to 325 degrees F.
- Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels both inside and out. Place turkey, breast side up, in a large, heavy roasting pan. Rub breast side with orange segments and rub on all sides with the butter, stuffing some underneath the skin. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, remaining orange, celery, carrot, bay leaves, thyme, rosemary, sage and parsley. Loosely tie the drumsticks together with kitchen string. Roast the turkey, uncovered, breast side down for 1 hour.
- Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.
- Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.
- For the turkey broth:
- Heat the oil in a large heavy saucepan over medium-high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking. Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside.
- For the pan gravy:
- Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat.
- Place the roasting pan on 2 stovetop burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup. In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes.
- Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve.
- Slice and serve guests with desired sides.
HERB ROASTED TURKEY BREAST
Provided by Valerie Bertinelli
Categories main-dish
Time 2h35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Remove the turkey breast from the fridge 30 minutes before cooking to bring it to room temperature. Cut 3 pieces of kitchen twine and set aside.
- Add the butter, parsley, lemon zest, thyme, onion powder, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper to a small bowl. Use a fork or a rubber spatula to incorporate all of the ingredients into the butter. Set aside.
- Pat the turkey breast dry. Using clean hands, starting at one end of the breast, slide your fingers under the skin to create a pocket between the meat and the skin. Use your hands to transfer the butter into the pocket and smooth the butter into an even layer.
- Use the kitchen twine to tie the turkey horizontally in 3 places. This will help the turkey breast cook evenly and remain juicy. Flip the turkey breast so that it is skin-side down. Drizzle it with 1 teaspoon olive oil and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Flip the turkey over and repeat the same seasoning process.
- Arrange the onion slices on a small rimmed baking sheet. Pour 1/3 cup water into the baking sheet and place the turkey breast on top of the onions. Transfer to the oven and roast for 1 hour. Remove the turkey from the oven and baste it with the butter and juices from the baking sheet. Continue to roast until the internal temperature is 160 degrees F, another 20 to 25 minutes. Allow the turkey to cool for 15 minutes. (In this time the internal temperature will rise another 5 degrees.)
- Slice the turkey and serve it with the roasted onions.
MOUTHWATERING HERB ROASTED TURKEY
I have made several turkeys in the past, but I wanted this year's bird to be extra special. So I search many recipes and finally decided on 5 of them. I combined what I like the most in all of them to make this wonderful tasting turkey.
Provided by FDADELKARIM
Categories Whole Turkey
Time 4h20m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Note: Throughly thaw the turkey before starting any of these steps.
- Preparation: Mix all the spices in a bowl then add the oil to the mixture. Set aside to use later.
- Remove the neck & giblets from the cavities, use as you desire or throw away.
- In a clean sink, rinse the turkey both inside & out with cold water. Leave the turkey in the sink for the next steps.
- With the breast side down lift the skin near the rear of the turkey. Use a knife & carefully cut away the membranes holding the skin to the turkey.
- (You do not want to remove the skin completely. You only want to be able to get your hand under the skin. Make sure the skin is still attached at all sides or you will have difficulty later).
- Flip the turkey over and do the same with the other side.
- Now that the breast side is up, take a small amount of the spice mixture in your palm. Rub the mixture over the meat, under the skin. You want a thin layer over all the breast.
- Flip the turkey back over and do the same with the other side. (Make sure there is a little mixture left over for the legs and wings).
- Boil a kettle of scalding hot water.
- Take several toothpicks & secure the skin down at the openings of the turkey. (It will be loose since you cut away the membranes).
- Pour hot water over the entire turkey. The skin will shrink tightly to the bird as you pour the water. (This will help hold the natural juices in the turkey while it is cooking).
- Remove the toothpicks. Salt & pepper the inside of the turkey liberally.
- Take the rest of the mixture & spread it over the legs, wings, & the outside of the turkey (in that order).
- Cooking: Preheat the oven to 350 degrees.
- Place a pop-up turkey timer into the breast of the bird. (If it doesn't already have one).
- Pour the can of chicken broth into the bottom of a roasting pan. Then place the turkey breast side down in the pan; cover loosely with foil.
- Note: A 12lb turkey, like I used, should take around 4 hours to cook.
- Cook the turkey for 3 hours with the foil on. Then uncover the turkey, baste with the broth in the pan, and then flip the turkey over.
- Cook for the last hour with the breast side up so it can brown. The turkey is done when the red part of the timer pops up.
- Note: The broth and spices in the bottom of the pan can be used to make a great tasting gravy.
Nutrition Facts : Calories 711.4, Fat 36.9, SaturatedFat 9.9, Cholesterol 290.7, Sodium 580.7, Carbohydrate 0.4, Fiber 0.1, Sugar 0.1, Protein 88.1
HERB ROASTED TURKEY
This really is a moist and flavourful way to cook a turkey. The smell alone, when it is roasting, lures everyone into the kitchen. You can hardly wait for it to be done so you can tuck in to it. I have done this with turkey crowns as well with lots of success. I hope you will try it and like it as much as we do. This recipe was a grand prize winner in a Taste of Home turkey recipe contest.
Provided by MarieRynr
Categories Whole Turkey
Time 4h30m
Yield 12-14 serving(s)
Number Of Ingredients 13
Steps:
- Rub the surface of the turkey and sprinkle cavity with salt and pepper.
- Place 12 sprigs of thyme in cavity.
- In a large heavy roasting pan, place onions, celery, carrots, bay leaves, peppercorns and remaining thyme sprigs.
- Place the turkey, breast side up, over the vegetables.
- Drizzle butter over turkey and sprinkle with minced herbs.
- Cover loosely with foil.
- Bake at 325*F for 2 1/2 hours.
- Remove foil; bake 1 1/2 to 2 hours longer, basting every 20 minutes.
- Cover and let stand for 20 minutes before carving.
- For gravy, add a couple of cups of stock to vegetables in pan and heat to deglaze.
- Strain into a saucepan and thicken with some flour and water.
- (I put some cold water into a jar, add a few TBS of flour, screw the lid on and shake it til it is well mixed. Then I strain it thru a tea strainer to keep any lumps of flour out).
HERB-GLAZED TURKEY
Honey and corn syrup blend with savory herbs and seasonings to give this turkey a slightly sweet flavor. My tried-and-true recipe never fails to win me compliments. -Charlene Melenka, Vegreville, Alberta
Provided by Taste of Home
Categories Dinner
Time 3h40m
Yield 18 servings.
Number Of Ingredients 11
Steps:
- Brush turkey with oil; tie the drumsticks together. Place turkey breast side up on a rack in a roasting pan. Combine the thyme, 1 teaspoon salt and 1 teaspoon pepper; sprinkle evenly over turkey. Bake, uncovered, at 325° for 2 hours., In a small bowl, combine honey, corn syrup, butter, rosemary, sage, basil, and the remaining salt and pepper. Brush over turkey. Bake until a thermometer inserted in thickest part of thigh reads 170°-175°, about 90 minutes longer, basting frequently with pan drippings. Cover loosely with foil if turkey browns too quickly., Remove from oven. Cover and let stand for 15 minutes before carving.
Nutrition Facts : Calories 570 calories, Fat 25g fat (8g saturated fat), Cholesterol 197mg cholesterol, Sodium 380mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 0 fiber), Protein 56g protein.
HONEY BRINED HERB ROASTED TURKEY
Steps:
- Prepare brine by mixing water, honey and salt in a large bowl. Stir until honey dissolves. Add half the thyme and sage along with the garlic and black pepper. Set aside. Line an extra-large stock pot with a food-safe plastic bag. Place the rinsed turkey inthe bag and pour brine over the turkey. Gather the bag tightly around th turkey, causing the tirkey to be surrounded by the brine. Seal the bag and refrigerate the pot, bag and brined turkey for at least 12 hours. Pre-heat oven to 350° F. Remove turkey from brine and pat dry inside and out. Discard brine.Place turkey, breast side up, on a rack in a large shallow (about 2 1/2" deep) roasting pan. Squeeze lemon juice into the main turkey cavoty. Put the squeezed lemon halves into the cavity along with the rest of the thyme and sage. Coat turkey lightly with oil and sprinkle inside and out with salt, pepper. Insert an oven safe meat thermometer into the thickest part of the thigh, being careful the pointed end of the thermometer does not touch the bone. Roast turkey, basting with poultry stock every half hour or so. To determine the approximate amount of time needed for cooking, click here for our Turkey Roasting Chart. Loosely cover with aluminum foil to prevent over browning, remove foil during last hour and a half of cooking time. Continue to roast until thermometer registers 180°F in the thigh, or 170°F. in the breast. Remove turkey from the oven and allow it to rest for 15-20 minutes before carving. Use juices to make pan gravy (follow link for directions)
HONEY BRINED TURKEY WITH CREAM GRAVY
This turkey is "brined" in a mix of water, salt, honey and seasonings. The results are an incredibly tender turkey. You do need to get started a day ahead
Provided by MarieRynr
Categories Poultry
Time P1DT4h
Yield 14-16 serving(s)
Number Of Ingredients 20
Steps:
- FOR TURKEY: Line extra-large stock pot with heavy large plastic bag.
- (about 30 gal. capacity) Rinse turkey; place in plastic bag.
- Stir 8 quarts water, 2 cups coarse salt and 1 cup honey in large pot until salt and honey dissolve.
- Add 1 bunch fresh thyme, peeled garlic cloves and black pepper.
- Pour brine over turkey.
- Gather plastic bag tightly around turkey so that bird is covered with brine; seal plastic bag.
- Refrigerate pot with turkey in brine at least 12 hours and up to 18 hours.
- Position rack in bottom third of oven and preheat to 350°F.
- Drain turkey well; discard brine.
- Pat turkey dry inside and out.
- Squeeze juice from lemon halves into main cavity.
- Add lemon rinds and remaining 1 bunch of fresh thyme to main cavity.
- Tuck wings under turkey; tie legs together loosely to hold shape.
- Place on rack set in large roasting pan.
- Rub turkey all over with 2 TBS olive oil.
- Roast turkey 1 hour.
- Baste with 1 cup chicken broth.
- Continue to roast until turkey is deep brown and thermometer inserted into thickest part of thigh registers 180°F, basting with 1 cup chicken broth every 30 minutes and covering loosely with foil if turkey is browning too quickly, about 2 1/2 hours longer.
- Transfer turkey to platter.
- Tent loosely with foil let stand 30 minutes.
- Pour pan juices into glass measuring cup, spoon off fat and reserve.
- MEANWHILE, PREPARE GRAVY: Place reserved turkey neck, heart and gizzard into a large saucepan.
- Add 6 cups water, 3 1/2 cups chicken broth, carrots,onion, celery and bay leaf.
- Simmer over medium heat until turkey stock is reduced to 3 cups, about 2 hours.
- Strain into a bowl; reserve turkey neck and giblets.
- Pull meat off neck.
- Chop neck meat and giblets; set aside.
- Melt 5 TBS butter in heavy large saucepan over medium heat.
- Add 5 TBS flour and whisk for 2 minutes.
- Gradually whisk in turkey stock, cream and up to 1 cup reserved turkey pan juices (juices are salty so add according to taste).
- Simmer gravy until thickened to desired consistency, whisking occasionally, about 5 minutes.
- Add chopped turkey neck meat and giblets; season to taste with pepper.
- Serve turkey with gravy.
Nutrition Facts : Calories 1177.9, Fat 58.1, SaturatedFat 18.1, Cholesterol 437.8, Sodium 16668, Carbohydrate 28.5, Fiber 1.6, Sugar 20.9, Protein 129.9
HONEY BRINED HERB ROASTED TURKEY
Allow 12 - 18 hours for the turkey to marinate in the brine. It's worth the wait as this process always assures a moist, flavorful turkey.
Provided by Mirj2338
Categories Whole Turkey
Time 16h
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Remove giblets and neck from turkey, reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.
- Prepare brine by mixing water, honey and salt in a large bowl. Stir until honey dissolves. Add half the thyme and sage along with the garlic and black pepper. Set aside. Add chicken stock.
- Line an extra-large stock pot with a food-safe plastic bag. Place the rinsed turkey in the bag and pour brine over the turkey. Gather the bag tightly around the turkey, causing the turkey to be surrounded by the brine. Seal the bag and refrigerate the pot, bag and brined turkey for at least 12 hours.
- Pre-heat oven to 350°F Remove turkey from brine and pat dry inside and out. Discard brine. Place turkey, breast side up, on a rack in a large shallow (about 2 1/2" deep) roasting pan.
- Squeeze lemon juice into the main turkey cavity. Put the squeezed lemon halves into the cavity along with the rest of the thyme and sage. Coat turkey lightly with oil and sprinkle inside and out with salt, pepper.
- Insert an oven safe meat thermometer into the thickest part of the thigh, being careful the pointed end of the thermometer does not touch the bone. Roast turkey, basting with poultry stock every half hour or so.
- Loosely cover with aluminum foil to prevent over browning, remove foil during last hour and a half of cooking time. Continue to roast until thermometer registers 180°F in the thigh, or 170°F in the breast.
- Remove turkey from the oven and allow it to cool for 15-20 minutes before carving.
HERB BRINED CREOLE TURKEY
This recipe is from "Coastal Living" magazine. The herb here is dried thyme. This is a really easy recipe to make. Just brine the turkey in your refrigerator, then loosen the turkey's skin, season with creole seasoning, and roast!
Provided by threeovens
Categories Whole Turkey
Time 15h
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- In a large stockpot, combine first 5 ingredients with 6 cups of the apple cider; bring to a boil over medium high heat.
- Reduce heat and simmer about 10 minutes to completely dissolve the sugar and salt; stir in remaining apple cider and let the mixture cool.
- Rinse the turkey well with cold water and place in a doubled oven bag (2 bags, one inside the other); pour cider mixture into the bag with the turkey and close securely.
- Marinate the turkey, in the refrigerator, for 12 to 24 hours, turning occasionally.
- Once marinated, remove turkey from bag and rinse well with cold water (discard liquid); pat dry with paper towels.
- Use your fingers to loosen the skin of the turkey being careful not to fully remove or tear; spread 1 tablespoon of the creole seasoning under the skin and another tablespoon of the seasoning in the cavity.
- Sprinkle the outside of the turkey with the remaining creole seasoning; let stand for 30 minutes at room temperature.
- Meanwhile, preheat oven to 325 degrees F making sure to leave enough room in the oven for the turkey (I usually have to remove one oven rack).
- Place the turkey on a roasting rack with the breast side up; brush with melted butter.
- Roast turkey until the thickest part of the thigh registers 180 degrees F on an internal meat thermometer, about 3 hours; loosely cover turkey with aluminum foil if it browns too quickly.
- Baste turkey with pan juices occasionally during the last hour of cooking; let stand 15 minutes before slicing.
Nutrition Facts : Calories 385.6, Fat 18.3, SaturatedFat 6, Cholesterol 141.6, Sodium 5832, Carbohydrate 12, Fiber 0.2, Sugar 10.7, Protein 40.9
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