BUTTERFLIED JUNIPER-BRINED ROASTED TURKEY WITH COMPOUND BUTTER
Provided by Food Network Kitchen
Time 12h20m
Yield 8-10
Number Of Ingredients 14
Steps:
- Combine the salt, brown sugar, juniper, peppercorns, bay leaves and lemon zest with 1 quart (4 cups) water in a small saucepan. 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 5 quarts (20 cups) ice water and stir to combine. Submerge the turkey, adding more ice water if needed. Weight the turkey down with a plate to keep it submerged and refrigerate at least 8 hours and up to 12 hours.
- Drain, rinse and pat the turkey dry. Transfer to a large paper-towel-lined cutting board and let sit at room temperature until it reaches room temperature, about 1 hour.
- Mix the butter, parsley, sage, thyme, pepper, paprika and cloves in a medium bowl until well combined.
- Position a rack in the middle of the oven and preheat the oven to 375 degrees F.
- Pat the turkey skin dry again and rub the compound butter evenly over the surface, also pushing some underneath the skin on the breasts. Lay the turkey in a large roasting pan as flat as possible. If the pan is a bit small, tuck the wings behind the back with the drumsticks resting on the ledge of the pan and place a large rimmed baking sheet lined with aluminum foil at the bottom of the oven to catch drippings.
- Roast, basting the turkey with the pan drippings every 30 minutes or so, until a meat thermometer inserted in the thigh registers 165 degrees F, 1 hour 30 minutes to 2 hours. Transfer to a cutting board and let rest 30 minutes before serving.
BUTTERFLIED JUNIPER-BRINED ROASTED TURKEY WITH PORCHETTA-SPICED BUTTER
Be inspired by the flavors of porchetta and bring lemon, fennel seed and rosemary this roasted turkey.
Provided by Food Network Kitchen
Time 12h20m
Yield 8-10
Number Of Ingredients 14
Steps:
- The day before, combine the salt, brown sugar, juniper, peppercorns, bay leaves and lemon zest with 4 cups (1 quart) water in a medium saucepan. 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) 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.
- Mix the butter, garlic, rosemary, fennel, lemon zest and 1/2 teaspoon pepper in a medium bowl until well combined.
- Position a rack in the middle of the oven and preheat the oven to 375 degrees F.
- Pat the turkey skin dry again and rub the porchetta spiced butter evenly over the surface, also getting underneath the skin of the breasts. Lay the turkey in a large roasting pan as flat as possible. If the pan is a bit small, tuck the wings behind the back with the drumsticks resting on the ledge of the pan and place a large rimmed baking sheet lined with aluminum foil at the bottom of the oven to catch drippings.
- Roast until a thermometer inserted in the thigh registers 165 degrees F, 1 hour 30 minutes to 2 hours. Transfer to a cutting board and let rest 30 minutes before serving. Garnish the serving platter with lemons, rosemary and bay leaves if using.
BUTTERFLIED JUNIPER-BRINED ROASTED TURKEY WITH CHIPOTLE-MAPLE BUTTER
This juicy turkey is slathered with a sweet-and-spicy butter and roasted to a golden brown.
Provided by Food Network Kitchen
Time 12h20m
Yield 8-10
Number Of Ingredients 12
Steps:
- Combine the salt, brown sugar, juniper, peppercorns, bay leaves and lemon zest with 1 quart (4 cups) water in a small saucepan. 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 5 quarts (20 cups) ice water and stir to combine. Submerge the turkey, adding more ice water if needed. Weight the turkey down with a plate to keep it submerged and refrigerate at least 8 hours and up to 12 hours.
- Drain, rinse and pat the turkey dry. Transfer to a large paper-towel-lined cutting board and let sit out at room temperature until it reaches room temperature, about 1 hour.
- Put the butter, maple syrup, chipotles, garlic and a pinch of salt in the bowl of a food processor and pulse until well combined.
- Position a rack in the middle of the oven and preheat the oven to 375 degrees F.
- Pat the turkey skin dry again and rub the compound butter evenly over the surface, also pushing some underneath the skin of the breasts. Lay the turkey in a large roasting pan as flat as possible. If the pan is a bit small, tuck the wings behind the back with the drumsticks resting on the ledge of the pan and place a large rimmed baking sheet lined with aluminum foil at the bottom of the oven to catch drippings.
- Roast, basting the turkey with the pan drippings every 30 minutes or so, until a meat thermometer inserted in the thigh registers 165 degrees F, 1 hour 30 minutes to 2 hours. Transfer to a cutting board and let rest 30 minutes before serving.
JUNIPER-BRINED ROAST TURKEY WITH CHANTERELLE MUSHROOM GRAVY
Living in the Pacific Northwest, with our bounty of berries, tree-ripened fruits, hazelnuts, and wild mushrooms, makes going to the farmers' market feel like a season-long treasure hunt. I'm especially rewarded when I stop at the mushroom forager's stand and see a basket chock-full of chanterelle mushrooms. At the peak of the season, I buy fresh chanterelles and use them as often as I can, as in this golden-hued mushroom gravy accompaniment to the holiday bird.
Provided by Diane Morgan
Categories Berry Garlic Mushroom Onion Poultry turkey Marinate Roast Christmas Thanksgiving Dinner Christmas Eve Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 12 to 20, depending on the size of the turkey
Number Of Ingredients 10
Steps:
- Combine the onion, carrot, celery, garlic, sage, thyme, and a few grinds of pepper in a medium bowl. Mix well and set aside.
- Position a rack on the second-lowest level in the oven and preheat to 500°F. Have ready a large roasting pan with a roasting rack, preferably V-shaped, set in the pan.
- Put 1/2 cup of the vegetable mixture inside the neck cavity and 1/2 cup inside the chest cavity of the turkey. Scatter the remainder on the bottom of the roasting pan and add 1 cup water to the pan. Truss the turkey. Using a pastry brush, brush the turkey with half of the melted butter. Place the turkey, breast side down, on the roasting rack. Roast for 30 minutes, then reduce the oven temperature to 350°F. Baste the turkey with the pan juices and roast for 30 minutes longer.
- Remove the turkey from the oven. Using silicone oven mitts, regular oven mitts covered with aluminum foil, or wads of paper towels, turn the turkey breast side up. (It won't be very hot at this point.) Baste with the pan juices and the remaining melted butter, and return the turkey to the oven. Continue to roast, basting with the pan juices again after 45 minutes. At this point, check the internal temperature of the turkey by inserting an instant-read thermometer into the thickest part of a thigh without touching bone. (As a point of reference, when the internal temperature of the turkey reaches 125°F, the turkey is about 1 hour away from being done. Of course, roasting times will vary, depending on the size of the bird, its temperature when it went into the oven, whether or not it is stuffed, and your particular oven and the accuracy of the thermostat.) The turkey is done when the instant-read thermometer registers 160° to 165°F when inserted into the thickest part of a thigh away from the bone.
- When the turkey is done, tilt the body so the juices from the main cavity run into the pan. Transfer to a carving board or serving platter and cover loosely with aluminum foil. Let the turkey rest for 30 to 40 minutes before carving, to allow the juices to redistribute. (The internal temperature will rise 5 to 10 degrees while the turkey rests.)
- Strain the juices, vegetables, and browned bits from the roasting pan through a fine-mesh sieve set over a large glass measuring cup. Set aside and allow the fat to rise to the top. Spoon off the fat. The pan juices from a brined turkey are usually too salty to add to gravy, so I refrigerate it and add it to the water for making stock from the carcass; the juices provide additional flavor and the salt is diluted by the water.
- Carve the turkey. Serve, accompanied by the Chanterelle Mushroom Gravy.
JUNIPER BRINE
Make and share this Juniper Brine recipe from Food.com.
Provided by PalatablePastime
Categories Poultry
Time P1DT23m
Yield 3 1/2 quarts
Number Of Ingredients 11
Steps:
- Put all the ingredients in a 3-4 quart saucepan.
- Add 8 cups of water and stir to combine; bring to a boil over medium heat, stirring until salt and sugar dissolve.
- Boil for 3 minutes, then remove from heat.
- Add 4 cups of ice water, stir, then set aside to cool.
- Have a heavy roasting pan ready and place the 2 oven cooking bags inside which should be nested in a double-layer.
- Open the bags wide, and roll down the tops to form a collar (helps keep the bag open).
- Remove the turkey from its wrapper, remove the giblets (store separately), and rinse and prepare bird.
- Place the turkey upright inside the bags with the legs pointing up; and pour the juniper brine over the top, and add an additional 2 cups of cold water.
- Draw up the inner cooking bag, squeezing out as much air as possible, and secure it closed with the twist-tie; do the same for the outer bag.
- Place the turkey breast side down in the roasting pan and refrigerate for 12-24 hours, turning 3-4 times while it is brining.
- Just prior to roasting, remove the turkey from the brine.
- Discard the bags, all herbs and spices, and the used brine; rinse the bird under cold water and pat dry with paper toweling.
- Air-dry turkey for 4-6 hours under refrigeration (before cooking), for a crispier crust when roasting.
- The turkey is now ready to be roasted.
Nutrition Facts : Calories 149.3, Sodium 21665.1, Carbohydrate 38.6, Fiber 0.1, Sugar 38.2, Protein 0.1
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
JUNIPER BRINE
Provided by Diane Morgan
Categories Berry Thanksgiving Sage Thyme Clove
Yield Makes 3 1/2 quarts brine, enough for a 10- to 25-pound turkey
Number Of Ingredients 11
Steps:
- In a large saucepan, stir together the salt, sugar, cloves, juniper berries, peppercorns, and allspice. Add the sage leaves, thyme, and bay leaves along with the hot water. Stir to combine. Bring to a boil over high heat, stirring frequently until the salt and sugar have dissolved. Boil for 3 minutes, then remove from the heat. Add the ice water and stir to cool the mixture. Set aside and let cool to room temperature.
- Proceed with brining the turkey .
- Cooks Note
- The easiest way to crush whole spices is to use a mortar and pestle or a spice grinder. If you do not have either of these kitchen tools, place the whole spices in a heavy lock-top plastic bag, seal the bag while pressing out all the air, and pound them with the bottom of a small, heavy saucepan until coarsely crushed.
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