SPICY BRINED TURKEY
If you want a tender, juicy turkey without all of the basting, this spicy brined turkey is the thing for you.
Provided by Andrea Parker
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 10h10m
Yield 14
Number Of Ingredients 13
Steps:
- Combine chicken stock, salt, brown sugar, onion, pepper flakes, cinnamon sticks, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat; bring to a boil. Stir until sugar and salt have dissolved, 3 to 5 minutes. Remove from the heat, cool to room temperature, and refrigerate brine until thoroughly chilled.
- Combine brine and ice water in a clean, food-grade, 5-gallon bucket. Place turkey in the brine, breast-side down. Cover and refrigerate (or set in a cool area like a basement) for 6 hours, turning turkey once halfway through.
- Set an oven rack to the lowest level and preheat the oven to 500 degrees F (260 degrees C). Place a roasting rack inside a wide, low pan.
- Remove turkey from brine and rinse inside and out with cold water. Discard brine. Place turkey on the roasting rack and pat dry with paper towels. Tuck back the wings and rub butter liberally over the entire bird.
- Roast turkey in the preheated oven for 30 minutes. Remove from the oven, insert a probe thermometer into the thickest part of the breast, and cover the breast with a double layer of aluminum foil.
- Return to the oven, reduce temperature to 350 degrees F (175 degrees C), and cook until no longer pink at the bone and the juices run clear, 3 to 3 1/2 hours longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, keep loosely covered, and allow to rest in a warm area for 15 minutes before slicing.
Nutrition Facts : Calories 789 calories, Carbohydrate 11.2 g, Cholesterol 286.1 mg, Fat 39.3 g, Fiber 1 g, Protein 92.8 g, SaturatedFat 13.7 g, Sodium 7565.2 mg, Sugar 8.6 g
BUTTERMILK-BRINED SPICE-RUBBED TURKEY
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Brine the turkey: Bring 2 cups water, the salt, brown sugar, 1 halved garlic head and 10 thyme sprigs to a boil in a medium saucepan over medium-high heat, stirring to dissolve the salt and sugar. Remove from the heat and add 6 cups cold water; let cool to room temperature. Whisk the buttermilk, hot sauce, mustard and sliced onion in a large bowl, then whisk in the salt-sugar mixture. Place the turkey in a brining bag or extra-large pot. Pour the brine over the turkey, seal or cover and refrigerate overnight.
- Position a rack in the lowest part of the oven; remove the other racks and preheat to 350˚. Set a rack in a large roasting pan. Remove the turkey from the brine, letting the excess drip off as much as possible, and transfer, breast-side up, to the rack. Pat the turkey dry. Let sit at room temperature 30 minutes.
- Combine the paprika, onion powder, granulated garlic, cayenne and 1 teaspoon black pepper in a small bowl. Stuff the turkey cavity with the remaining 1 halved garlic head and 10 thyme sprigs and the quartered onion; tie the legs together with kitchen twine. Tuck the wings under the body. Season the turkey all over with salt and brush with the melted butter. Coat the turkey with the spice mixture.
- Roast the turkey 1 1/2 hours, then baste with the pan drippings. (Add 1/4 cup water to the roasting pan if it's too dry.) Continue to roast, basting every 30 minutes, until the skin is crisp and a thermometer inserted into the thigh registers 165˚, 45 minutes to 1 1/2 hours. Transfer the turkey to a cutting board and let rest 30 minutes before carving.
SPICED AND SUPER-JUICY ROAST TURKEY
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 4h50m
Yield 12 servings
Number Of Ingredients 19
Steps:
- For the turkey:
- Place the water into your largest cooking pot or bucket/plastic bin and add all the turkey ingredients, stirring to dissolve the salt, sugar, syrup and honey. (Squeeze the juice of the orange quarters into the brine before you chuck in the pieces.) Untie and remove any string or trussing attached to the turkey, shake it free and add it to the liquid. Add more water if the turkey is not completely submerged. Keep the mixture in a cold place, even outside overnight or for up 1 or 2 days before you cook it, remembering to take it out of its liquid (and wiping it dry with kitchen-towel) a good 40 or 50 minutes before it has to go into the oven. Turkeys - indeed this is the case for all meat - should be at room temperature before being put in the preheated oven. If you're at all concerned - the cold water in the brine will really chill this bird - then just cook the turkey for longer than its actual weight requires.
- For the basting glaze:
- Place the butter and syrup into a saucepan and cook over a low heat, while stirring, until the ingredients have melted and combined. Brush the turkey with the glaze before roasting, and baste periodically throughout the roasting time. Preheat the oven to 425 degrees F. Cook the turkey for 30 minutes at this relatively high temperature, then turn the oven down to 350 degrees F and continue cooking, turning the oven back up to 425 degrees F for the final15 minutes or so if you want to give a browning boost to the skin. For a 9 to 11-pound turkey, allow 2 1/2 to 3-hours in total. But remember that ovens vary enormously, so just check by piercing the flesh between leg and body with a small sharp knife: when the juices run clear, the turkey is cooked. Just as it's crucial to let the turkey come to room temperature before it goes in to the oven, so it's important to let it stand out of the oven for a good 20 minutes before you actually carve it.
SPICED BUTTERMILK-BRINED TURKEY
Fragrant spices such as coriander seeds, bay leaves, juniper berries, fennel seeds, and peppercorns permeate the buttermilk brine for this holiday centerpiece. It's an easy way to create big flavor with your bird this Thanksgiving.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Yield Makes one 18- to 20-pound turkey
Number Of Ingredients 12
Steps:
- Bring 1 quart water, salt, bay leaves, and spices to a simmer in a medium saucepan, stirring until salt has dissolved. Let cool 5 minutes.
- Line a 5-gallon container with a large brining bag. Place turkey in bag with 4 quarts water, salt mixture, buttermilk, onions, garlic, and thyme; tie bag. (If turkey is not submerged, weight it down with a plate.) Refrigerate for 24 hours, flipping turkey once.
- Remove turkey from brine; discard brine. Rinse turkey and pat dry. Let stand at room temperature 1 hour.
- Preheat oven to 400 degrees. Tie turkey legs and tuck wing tips under. Transfer to a large roasting pan fitted with a rack. Place in oven, legs first, if oven permits. Roast 45 minutes, then lower temperature to 325 degrees and roast, rotating and basting about every 30 minutes, until a thermometer inserted into thickest part of thigh (avoiding bone) registers 165 degrees, 2 to 2 1/2 hours. Let stand at least 30 minutes before carving.
SPICY TURKEY LEGS
Your guests are sure to get a kick out of these flavorful turkey legs. For less spicy flavor, reduce the amount of hot sauce and inject 1/2 ounce into each leg. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first 11 ingredients; set aside 1/4 cup for basting. Draw remaining marinade into a flavor injector. In several areas of each drumstick, inject a total of 2 tablespoons (or 1 oz.) of marinade into the meat while slowly pulling out the needle., Place drumsticks on a foil-lined 15x10x1-in. baking pan. Cover and bake at 375° for 30 minutes. Uncover; bake until a thermometer reads 180°, 45-55 minutes longer, basting occasionally with reserved marinade.
Nutrition Facts : Calories 680 calories, Fat 39g fat (9g saturated fat), Cholesterol 228mg cholesterol, Sodium 1489mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 76g protein.
CLASSIC BRINED AND ROASTED TURKEY
Brined to retain moisture, then basted with butter and wine while roasting, this turkey, the centerpiece of the Thanksgiving meal, is golden and juicy. The bird is brined for 24 hours, so leave plenty of time for this recipe. If you don't brine yours, skip steps one and two.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Yield Serves 12 to 14
Number Of Ingredients 17
Steps:
- Put salt, sugar, onions, leeks, carrots, celery, bay leaves, thyme, parsley, peppercorns, and 10 cups water in a large stockpot. Bring to a boil, stirring until salt and sugar have dissolved. Remove from heat; let brine cool completely.
- Add turkey, breast first, to the brine. Cover; refrigerate 24 hours. Remove from brine; pat dry with paper towels. Let stand at room temperature 2 hours.
- Preheat oven to 425 degrees, with rack in lowest position. Stir together melted butter and wine in a medium bowl. Fold a very large piece of cheesecloth into quarters so that it is large enough to cover breast and halfway down sides of turkey. Immerse cloth in butter mixture; let soak.
- Place turkey, breast side up, on a rack set in a roasting pan. Fold wing tips under turkey. Sprinkle 1 teaspoon each salt and pepper inside turkey. Loosely fill body and neck cavities with stuffing. Tie legs together with kitchen twine. Fold neck flap under; secure with toothpicks. Rub turkey all over with softened butter; season with salt and pepper.
- Remove cheesecloth from butter mixture, squeezing gently into bowl. Reserve butter mixture for brushing. Lay cheesecloth over turkey. Place turkey, legs first, in oven. Roast 30 minutes. Brush cheesecloth and exposed turkey with butter mixture. Reduce temperature to 350 degrees. Roast, brushing every 30 minutes, 2 1/2 hours more; cover with foil if browning too quickly. If making gravy, add giblets and neck to pan 1 1/2 hours after reducing temperature; roast 30 minutes, and reserve.
- Discard cheesecloth; rotate pan. Baste turkey with pan juices. Roast, rotating pan halfway through, until skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees and stuffing reaches 165 degrees, about 1 hour. Transfer to a platter. Set pan with drippings aside for gravy. Let turkey stand at room temperature at least 30 minutes. Garnish, if desired.
FANTASTIC SPICY AND SUPER JUICY TURKEY
Using some ingredients from my imagination, Nigella Lawson's 'Feast', Tyler's Ultimate, and the 'Joy of Cooking', I created a warm, spicy, and savory brine that produced a JUICY and succulent bird. Do not be intimidated with the brine procedure...Using a large ice chest, it was the easiest part! It just takes a little more time in which the outcome is well worth the two days the turkey has spent soaking in a bath of glorious flavors.
Provided by grego73
Categories Whole Turkey
Time 3h
Yield 5-10 serving(s)
Number Of Ingredients 25
Steps:
- In a large ice chest, combine the water, dissolved salt, and sugar, stirring well. Add all the other ingredients and mix until all are soaked with the liquid. Add Turkey and ice, allowing the ice to cover the Turkey and delicious components. This concoction will need to sit overnight, preferably at least 24 - 48 hours. During that time, simply rotate the turkey and add ice as needed.
- When ready to cook the turkey, remove the bird, rinse well and use a towel to pat dry. I use a hair dryer, which in turn, helps create a crisper skin. Allow the turkey to arrive at room temperature This should take 40 min - 1 hours Preheat oven to 450°F In the cavity, stuff the salt pork, rosemary bunch, garlic cloves, and oranges inside.
- Combine the olive oil, pressed garlic, and butter in a bowl, and brush the entire turkey's skin. I do not truss the bird. Any ingredients that may fall out add a great flavor to drippings if you're making gravy with them.
- Place the turkey breast-down in your roasting pan. Place in the oven and cook at 450°F for 40 minutes, turning temp down to 350°F for the duration of roasting. There is no need for basting this turkey, and opening the oven will only prolong it's cooking time. Turn the bird breast-up during the last 30 minutes of cooking time. Turkey should reach 165°F when checked with a thermometer in the thigh joint.
- 10lb = 2.5 hours.
- 15ld = 3.00 hours.
- 20lb = 3.75 - 4.00 hours.
Nutrition Facts : Calories 2273.2, Fat 121.2, SaturatedFat 37.3, Cholesterol 726.1, Sodium 57390.9, Carbohydrate 79.8, Fiber 7.5, Sugar 62.6, Protein 207.8
SPICY ROAST TURKEY
This is a moist and flavorful bird with a crispy, spicy skin. I developed this particular recipe myself. I just don't like a soggy-skinned bird and the spices really kick it up. The roasting technique is my adaptation of Alton Brown's Good Eats turkey. The photograph that I included is actually a deboned bird that made for Thanksgiving 2003. The turkey (especially the leftovers) loses much of the gamy flavor if it has been deboned prior to roasting and it is so much easier to slice!
Provided by Mercy
Categories Whole Turkey
Time 3h20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix the spices into the mayonnaise until thoroughly blended.
- Tuck back the wings and slather the spicy paste all over the turkey, massaging it into the bird.
- (Rub inside the bird, outside the bird and make sure to spread it under the breast skin).
- Roast on lowest rack of the oven at 500°F for 30 minutes.
- Remove the turkey from the oven and cover the breast with a double layer of heavy duty aluminum foil folded into a triangle (leaving the legs and dark meat uncovered), insert a thermometer into thickest part of the breast and return it to oven.
- Reduce the oven temperature to 350°F.
- Roast until the turkey temperature reaches 161°F (14 to 16 pound bird only needs a total of 2 to 2 1/2 hours of roasting).
- Remove the turkey from the oven and let it rest, loosely covered for at least 15 minutes before carving.
SWEET AND SPICY TURKEY RUB
This dry rub recipe is an adaptation of a cajun rub recipe I came across. It reduces the salt and replaces it with brown sugar and a couple more savory spices. It is good for a 12- to 16-pound turkey and should also work well with chicken and pork.
Provided by Tracy Law
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 12
Number Of Ingredients 6
Steps:
- Combine brown sugar, garlic powder, red pepper flakes, onion powder, salt, and cumin together in a bowl; stir until well mixed.
Nutrition Facts : Calories 27.9 calories, Carbohydrate 6.3 g, Fat 0.4 g, Fiber 0.7 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 875.2 mg, Sugar 4.2 g
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- Place a gallon of warm water in a clean bucket or cooler. Add the brown sugar, salt, shallots, garlic, herbs and spices. Stir to dissolve the salt and sugar.
- Carefully submerge the turkey in the brine. Add an additional 1/2 gallon of water to make sure the brine covers the turkey entirely. (Or more water!)
- If using a bucket, cover the bucket with plastic and place in the refrigerator for 1 to 3 days. If using a cooler, filled it with ice to keep the turkey cold for up to 3 days.
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