Brined Turkey

[sissyjane]

Has anyone brined a turkey? If so your recipe would be appreciated.I understand it makes the meat more juicey.

[msdaisy]

You'll need a food grade plastic bucket. I got mine at a restaurant supply store but you can probably get one from your local bakery. You want one deep enough to amply cover the turkey, depending on how many pounds it is.

Dissolve 4 cups kosher salt in 2 gallons cold water. It should be enough to cover the turkey. If that's not it, increase your solution proportionately. Add rinsed turkey and set in very cool spot for 4 to 6 hours. Remove turkey and rinse well under cool running water. Pat dry inside and out with paper towels. Put turkey on a rack over a baking sheet or roasting pan and refrigerate uncovered for 8 to 24 hours. This will give you nice crisp skin with a beautiful brown color when cooked.

[lovemybeetle]

Alton Brown made one tonight with veggie broth, brown sugar, salt, peppercorns, allspice (? maybe?) and candied ginger. Looked really great. Check foodtv.com

:)

[Tizzylish]

Here are our two favorites! :)

*Exported from MasterCook *

Cider/Apple Juice Brined Turkey

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 quarts apple juice or cider
1 pound brown sugar
1 cup kosher salt
3 quarts water
3 oranges -- quartered (leave
skin on)
4 ounces fresh ginger -- thinly sliced
15 whole clove
6 bay leaves
6 cloves garlic -- crushed
1 turkey -- about 14 pounds
2 large onions


Combine cider, brown sugar, salt and water in a large nonreactive stockpot (large enough to hold the turkey) and bring to a boil, stirring to dissolve sugar and salt. Remove from heat and add remaining ingredients except turkey and onions.

Allow brine to cool completely (it's easier to make a day ahead than to wait for it to cool).
Rinse turkey under cold water and add it to the brine. The turkey should be covered completely. Add a little water if there is not sufficient liquid.

Refrigerate turkey in brine for 12 to 14 hours. Remove turkey from brine and rinse briefly, then pat dry with paper towels. Discard marinade.

Place turkey, uncovered on a platter in the fridge overnight. This permits the turkey to dry somewhat and ensures a nice crackly skin.



* Exported from MasterCook *

Honey Brined Turkey

Recipe By :Bon Appétit
November 1999
Janet Fletcher
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 turkey -- (19- to 20-pound)
neck, heart and gizzard reserved for
gravy
8 quarts water
2 cups coarse salt
1 cup honey
2 bunches fresh thyme
8 large garlic cloves -- peeled
2 tablespoons coarsely cracked black pepper
2 lemons -- halved
2 tablespoons olive oil
5 cups canned low-salt chicken broth -- (about)


For turkey: Line extra-large stockpot with heavy large plastic bag (about 30-gallon 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 fresh thyme to main cavity. Tuck wings under turkey; tie legs together loosely to hold shape. Place turkey on rack set in large roasting pan. Rub turkey all over with 2 tablespoons olive oil.

Roast turkey 1 hour. Baste turkey 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 turkey loosely with foil and let stand 30 minutes. Pour pan juices into large glass measuring cup. Spoon off fat; reserve juices.

For gravy: While turkey cooks, place reserved turkey neck, heart and gizzard into 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 turkey stock into bowl; reserve turkey neck and giblets. Pull meat off neck. Chop neck meat and giblets.

Melt 5 tablespoons butter in heavy large saucepan over medium heat. Add 5 tablespoons all purpose flour and whisk 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.


NOTES :
Gravy:
Reserved turkey neck, heart and gizzard
6 cups water
3 1/2 cups canned low-salt chicken broth
2 carrots, coarsely chopped
1 onion, halved
1 large celery stalk, chopped
1 small bay leaf
5 tablespoons butter
5 tablespoons all purpose flour
1/4 cup whipping cream