BRINING AND COOKING THE PERFECT TURKEY WITH DELICIOUS GRAVY
This turkey is incredibly moist and delicious. Even after heating up leftovers days later the meat is still so tender, moist and delicious. I make this primarily for Thanksgiving and have gotten nothing more than rave reviews every time! You can substitute turkey broth for chicken broth in this recipe. Brining cuts down the cooking time.
Provided by Krystal L.
Categories Meat and Poultry Recipes Turkey Brine
Time P1DT15h35m
Yield 24
Number Of Ingredients 19
Steps:
- Pour 4 32-ounce cartons of low-sodium chicken broth into a large stock pot and stir in kosher salt, savory, thyme, sage, and rosemary. Bring to a boil, reduce heat to medium, and cook the brine for 7 minutes to blend flavors. Cool. Pour the mixture into a 5-gallon food-grade bucket, large cooler, or large brining bag. Stir apple juice and 1 gallon of water into the mixture. Place turkey, breast side down, into the brine and pour in more water if needed to cover. Place in refrigerator and brine for at least 36 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove turkey and discard used brine. Rinse turkey and pat dry with paper towels. Place the turkey with breast side down on a roasting rack set into a roasting pan. Stuff the bird with 2 onions, 4 stalks of celery, and 4 carrots; place remaining 2 onions, 4 stalks of celery, and 4 carrots into the roasting pan surrounding the turkey. Brush outside of the turkey with 1/4 cup melted butter and pour white cooking wine and 2 32-ounce cartons of chicken broth into the pan.
- Roast in the preheated oven for 30 minutes; baste with pan juices. If skin begins to darken too quickly, place a tent of aluminum foil over the bird. Continue roasting for 1 1/2 more hours, basting every 30 minutes. Turn the turkey over so it is breast side up; brush with remaining 1/4 cup melted butter. Continue roasting, basting every 30 minutes, until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 180 degrees F (80 degrees C), about 1 more hour (3 hours roasting time in all).
- Remove turkey and set aside while you make the gravy. Strain all the pan drippings through a mesh strainer into a large saucepan. Bring to a boil, reduce heat to medium-low, and simmer. Whisk 2 cups water, 1 32-ounce carton turkey broth, and cornstarch together in a bowl until smooth. Whisk the cornstarch mixture into the hot pan drippings and cook until thickened, whisking constantly, about 5 minutes. Let gravy cool to thicken slightly. If desired, use a gravy separator to remove excess fat. Serve turkey with gravy.
Nutrition Facts : Calories 796.2 calories, Carbohydrate 29.1 g, Cholesterol 261 mg, Fat 33.9 g, Fiber 1.8 g, Protein 87.5 g, SaturatedFat 11.3 g, Sodium 4792 mg, Sugar 21.3 g
MY FAVORITE TURKEY BRINE
Provided by Ree Drummond : Food Network
Time P1DT25m
Yield 18 servings
Number Of Ingredients 9
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.
PERFECT TURKEY (BRINED)
Never will you find white turkey meat so moist and juicy as when you prepare it in this way! Double the ingredients for double the bird.
Provided by Emjay99
Categories Poultry
Time 3h15m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Place the turkey in the bucket or large non-aluminum pasta pot big enough so that it can be submerged in liquid.
- Dissolve salt and brown sugar in the chicken stock, apple juice and white wine.
- Add the herbs and pour over the turkey.
- Add cold water until the turkey is completely submerged under liquid.
- If the bucket has a lid then cover it or use plastic wrap and place in the fridge for at least 24 hours prior to roasting.
- When ready to roast, remove turkey from the brine.
- Discard the brine- do not use it to make gravy.
- Pat the turkey dry with paper towels.
- Stuff the turkey if you wish.
- Brush with oil or melted butter season with seasoning salt and roast in the usual manner.
- Boil up the neck and make the gravy from the stock.
Nutrition Facts : Calories 986.4, Fat 44, SaturatedFat 12.4, Cholesterol 370.5, Sodium 6021.9, Carbohydrate 20.3, Fiber 1.6, Sugar 16.4, Protein 111.9
BEST TURKEY EVER!! (BRINED)
My dad has made this turkey for the past 3 years at Thanksgiving. This is my 1st Thanksgiving at home and I plan on doing it as well. The meat comes out completely juicy and its just amazing!!
Provided by Jenninjapan
Categories Whole Turkey
Time 10h
Yield 22 serving(s)
Number Of Ingredients 11
Steps:
- Rinse turkey in cool water.
- In a very large clean container (non-corrosive pan or stockpot such as stainless steel or glass or a food-grade plastic container), mix salt and water together until salt dissolves. Stir in brown sugar and spices, mix well until sugar dissolves.
- Totally submerge poultry in solution and store, covered, in refrigerator for at least 6 hours and up to 8 hours. Since brining does not preserve meat, the turkey must be kept below 40 degrees F throughout the entire brining process. Ice packs may also be used to keep turkey at a safe temperature of below 40°F.
- Remove turkey from brine. Discard brine. Thoroughly rinse turkey under a slow stream of cool water, rubbing gently to release salt and sugar, both inside and out. Pat skin and both interior cavities dry.
- * NOTE: The ratio of water to salt is appropriate for a 15-pound turkey. If a larger or smaller turkey is brined, please calculate accordingly.
- * *NOTE: Other combinations of herbs may be added including 6-8 bay leaves, 3 cloves garlic and 2 teaspoons black peppercorns. Or a spicy flavor may be achieved by the addition of 1 cup small dried red chile peppers.
- In the cavity of turkey, place onion, carrot and celery.
- Brush turkey with melted butter.
- Roast turkey, breast side down, in a preheated 325 degree F oven for 2 hours. During this time, baste legs and back twice with melted butter.
- Remove turkey from oven and protecting your hands, grasp turkey with several layers of clean paper towels at both ends, and turn turkey, breast side up.
- Return turkey to oven and continue to roast, basting twice with pan dripping. Continue to roast until internal temperature reaches 170°F in the breast and 180°F in the thigh. NOTE: A brined turkey cooks slightly faster than an unbrined turkey, so check the internal temperature frequently.
- Remove turkey from the oven and allow to stand for 20 minutes before carving.
- Transfer to a platter and garnish with fresh fruit.
Nutrition Facts : Calories 675.8, Fat 27.2, SaturatedFat 8.5, Cholesterol 216, Sodium 10528.7, Carbohydrate 41.4, Fiber 1.3, Sugar 38.8, Protein 63.5
THE BEST TURKEY BRINE
This is our go-to brine for turkey. It's simple, flavorful and most importantly leaves you with a succulent, juicy, perfectly-seasoned bird. It's also perfect for chicken, pork chops, Cornish game hens - you name it. While we like the combination of thyme and sage, you can also use other hearty herbs such as rosemary, oregano or marjoram.
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield 12 to 14 servings
Number Of Ingredients 7
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.
PERFECT TURKEY
A perfectly seasoned and juicy turkey. My friend from France taught me to cook turkey like this, but she never measures anything so use your own judgment for vegetable amounts, etc. I usually err on the side of 'more is better'!
Provided by Shelly White
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 17h
Yield 24
Number Of Ingredients 9
Steps:
- Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
- Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
- Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
- Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.
Nutrition Facts : Calories 593.8 calories, Carbohydrate 1.6 g, Cholesterol 241.9 mg, Fat 31.2 g, Fiber 0.3 g, Protein 69.8 g, SaturatedFat 10.1 g, Sodium 7846 mg, Sugar 0.7 g
PERFECT TURKEY
"This is a perfect recipe for a moist, flavorful holiday bird! Plan the time to brine the bird overnight - it's worth the extra effort!" By Shelly White from Allrecipes.
Provided by Canuck Mum
Categories Whole Turkey
Time 17h
Yield 1 Turkey
Number Of Ingredients 9
Steps:
- Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
- Preheat oven to 350°F (175°C). Thoroughly rinse the turkey, and discard the brine mixture.
- Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
- Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180°F (85°C).
- Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.
Nutrition Facts : Calories 14332.8, Fat 748.6, SaturatedFat 243.2, Cholesterol 5801, Sodium 232629.4, Carbohydrate 64.7, Fiber 13.6, Sugar 29.2, Protein 1676
MIGHTY FINE TURKEY BRINE
I mixed and matched and finally found the best way to brine a turkey. It adds flavor but not enough to overpower what you will use when you roast the turkey. It will literally leak when you cut it... that is how juicy this bird gets. You can also use this brine for other types of poultry.
Provided by Devin Welch
Categories Side Dish Sauces and Condiments Recipes
Time 41m
Yield 31
Number Of Ingredients 9
Steps:
- Combine 2 1/2 cups water and salt in a small saucepan. Bring to a boil, stirring constantly, until salt is dissolved, about 3 minutes.
- Pour water and salt mixture into a 5-gallon bucket. Add 1 gallon of water.
- Combine 2 1/2 cups water and brown sugar in a small saucepan. Bring to a boil, stirring constantly, until sugar is dissolved, about 3 minutes. Pour into the bucket.
- Stir apple juice, whiskey, and lemon juice into the bucket. Add chopped apple. Squeeze in orange juice and add in rinds.
Nutrition Facts : Calories 101.5 calories, Carbohydrate 16.3 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.1 g, Sodium 8.9 mg, Sugar 14.9 g
BEST BRINED TURKEY
This is the most moist and juicey turkey I have ever had in my life! I heard about brining turkeys on the food network and just knew I had to try it. So I made this recipe, and did. All I can say is that it's fabulous, and I know you will think so to. Thank you for trying it. ENJOY!
Provided by MizEmerilLagasse
Categories Poultry
Time P1DT4h
Yield 10-12 serving(s)
Number Of Ingredients 14
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.
THE BEST BRINED TURKEY
You'll roast the perfect, succulent Thanksgiving Day turkey thanks to our homemade brine made with salt, sugar, cloves and bay leaves.
Categories Entree
Time 21h
Yield 8
Number Of Ingredients 7
Steps:
- In a large stockpot, heat 4 cups of water; sdd sugar and salt. Stir until dissolved. Add 16 cups cold water, cloves and bay leaves (2 cups of ice can be added to make sure water is cold). Stir to combine.
- Urwrap turkey; wash the turkey inside and out. Place breast side down in the stockpot with brine; water will just cover the turkey. Refrigerate 18-24 hours.
- Preheat the oven to 450°F. Take the turkey out of the stock pot; rinse the inside and out with cold water discarding brine. Place the turkey on a roasting rack inside a wide low pan, blotting the turkey with a paper towel. Tuck back the wings and rub the skin of the turkey with the oil. Place a piece of foil just over the breast of the turkey to cover for even roasting. Roast on the lowest rack of the oven for 30 minutes.
- Reduce oven temperature to 350°F. Pour 1 cup of water into the pan and continue to roast for an additional hour.
- Remove the foil from the breast and cook another 15-30 minutes. Insert ovenproof meat thermometer so tip is iin thickest part of inside thigh and does not touch bone. Roast until thermometer reads 165°F and drumsticks move easily when lifted or twisted.
- Let the turkey rest for 20-30 minutes (this is an essential step to allow the juices to redistribute and settle). Serve.
Nutrition Facts : Calories 490, Carbohydrate 6 g, Cholesterol 275 mg, Fat 1 1/2, Fiber 0 g, Protein 84 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 3760 mg, Sugar 6 g, TransFat 0 g
BEST BRINED ROAST TURKEY
Our family's favorite way to do turkey! We have been making our Thanksgiving turkey with this recipe for years and it is always moist and delicious! The brine works well for chicken or pork too (cut the brine recipe in half). Make sure to use a good meat thermometer and do not over cook! While you still see recommendations to cook poultry to an internal thigh temperature of 180° to 185°, the USDA standards say 160° to 165° is safe. Preparation time does not include brine time.
Provided by Cat S.
Categories Poultry
Time 2h
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- Brining: Remove giblet bag from turkey, along with any extra internal fat and pin feathers. Rinse well under cold tap water.
- Combine sugar, salt and 1 gallon of water in a large bowl; stir until sugar and salt dissolve.
- Add bay leaves, thyme, garlic, allspice berries and juniper berries.
- Double-bag two heavy-duty, unscented trash bags (do not use bags made of recycled materials) and put them in an ice chest that is large enough to hold the turkey.
- Place turkey in bags, pour in brine and remaining 1 1/2 gallons water; there should be enough liquid to completely cover the bird.
- Press out air in bags; tightly close each bag separately. Keep turkey cold with bags of ice, which will also help keep it submerged. Let brine for 12-24 hours.
- Alternate method: Place turkey and brine in a pan large enough for bird to be completely submerged. Weight it down with a plate and cans to keep it submerged in brine. Refrigerate for 12-24 hours.
- Air-dry: After brining, rinse the turkey and pat dry with paper towels. Place the turkey in a roasting pan or rimmed baking sheet. Refrigerate, uncovered, 12 to 24 hours. Turn the bird over halfway through drying time.
- Roasting (Convection): Preheat convection oven to 375°.
- Spread 2 tablespoons softened butter over skin; sprinkle skin and cavity with 1 1/2 teaspoons freshly ground black pepper.
- Tuck wing tips under and tie legs together. Place bird breast-up, in a V- shaped roasting rack in a shallow roasting pan. Cover breast and top of thighs tightly with foil.
- Roast for 45 minutes. Remove foil and baste with 1/2 cup turkey stock. Leave foil off.
- Return turkey to oven. Baste with pan drippings every 20 minutes, adding more stock and butter as necessary, until internal thigh temperature reaches 165°. A 12-16-pound bird will cook in about 1 1/2 to 1 3/4 hours.
- Let turkey rest for 20 to 30 minutes before carving.
- Roasting (Conventional Oven): Preheat oven to 400°.
- Spread 2 tablespoons softened butter over skin; sprinkle skin and cavity with 1 1/2 teaspoons freshly ground black pepper.
- Tuck wing tips under, loosely truss legs and place turkey on a V-shaped rack in a roasting pan. Tent breast with foil.
- Put turkey in oven. To assure that the bird cooks evenly, rotate roasting pan 180° every 30 minutes while turkey is roasting. Roast for about 1 hour, remove foil and baste turkey with 1/2 cup stock.
- Return to oven and roast, basting with pan drippings every 20 minutes, adding more stock and butter as necessary. Start checking internal temperature after about 1 hour of roasting time. If legs begin to get too brown, cover loosely with foil. Roast turkey until internal thigh temperature reaches 165°. Total roasting time should be about 2 to 2 3/4 hours.
- Let bird rest for at least 20-30 minutes before carving.
Nutrition Facts : Calories 620.9, Fat 28.6, SaturatedFat 8.7, Cholesterol 230.8, Sodium 14404.1, Carbohydrate 18.5, Fiber 0.2, Sugar 16.7, Protein 68.2
TURKEY BRINE
Brine turkey before roasting for beautifully tender, flavourful meat. This easy recipe is infused with bay, thyme and orange, making it ideal for Thanksgiving or Christmas
Provided by Adam Bush
Time 15m
Number Of Ingredients 7
Steps:
- Fill a large container or stock pot with 1.5 litres cold water and set aside. The pot should be large enough to hold your turkey plus 3 litres water. Pour another 1.5 litres cold water into a large pan over a low-medium heat. Tip in the salt, sugar, bay, thyme, peppercorns, orange zest and coriander seeds, and whisk until the salt and sugar have completely dissolved. Remove from the heat, then pour into the container or stock pot and leave to cool completely.
- Weigh the turkey and carefully add it to the container, ensuring it's completely submerged in the brine. Leave to brine for roughly 1 hr per 500g to ensure succulent meat and a flavourful bird, then drain well (discarding the aromatics), pat dry and roast.
TURKEY BRINE
This is a tasty brine for any poultry. It will make your bird very juicy, and gravy to die for!! This is enough brine for a 10 to 18 pound turkey.
Provided by SHERI GAILEY
Categories Side Dish Sauces and Condiments Recipes
Time 8h20m
Yield 15
Number Of Ingredients 7
Steps:
- In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
- When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
- 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 overnight.
- Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
- Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.
Nutrition Facts : Calories 2.8 calories, Carbohydrate 0.6 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 5640.3 mg, Sugar 0 g
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