PEPPERED MAPLE AND THYME TURKEY BRINE
Our easy-to-prepare brine recipe will help ensure you end up with a deliciously moist and flavor-packed turkey.
Provided by Better Than Bouillon
Categories Trusted Brands: Recipes and Tips Better Than Bouillon®
Time 2h45m
Yield 10
Number Of Ingredients 6
Steps:
- In the vessel that you will marinate the turkey in, combine all ingredients and mix well with a wire whisk, being sure that the chicken base is completely blended.
- Carefully place raw turkey or poultry into this vessel, being sure that the entire bird is covered with the brine.
- Cover vessel and place under proper refrigeration for 24 to 48 hours.
- When ready to cook the turkey, carefully remove it from the brine and rinse under cold water and pat dry with a paper towel.
- Your turkey is now ready to cook, as you normally would do.
Nutrition Facts : Calories 87.3 calories, Carbohydrate 27.2 g, Fat 1.3 g, Fiber 0.4 g, Protein 2.6 g, Sodium 1658.3 mg, Sugar 18.9 g
MAPLE-SAGE BRINED TURKEY
When the leaves start turning, it's turkey time at our house. We use maple-sage brine to help brown the bird and make the meat incredibly juicy. -Kim Forni, Laconia, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 20 servings.
Number Of Ingredients 17
Steps:
- In a large stockpot, combine first 10 ingredients; bring to a boil. Cook and stir until sugar and salt are dissolved. Remove from heat. Add 4 quarts ice water to cool the brine to room temperature. , Put 1 turkey-size oven roasting bag inside the other; place in a large stockpot. Place turkey in inner bag; pour in cooled brine. Seal bags, pressing out as much air as possible. Refrigerate 18-24 hours., Preheat oven to 350°. Remove turkey from brine; rinse and pat dry. Discard brine. Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. Rub oil over outside of turkey; sprinkle with pepper and, if desired, salt., Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 2-1/2 to 3 hours. (Cover loosely with foil if turkey browns too quickly.), Remove turkey from oven; tent with foil. Let stand 20 minutes before carving.
Nutrition Facts : Calories 384 calories, Fat 18g fat (5g saturated fat), Cholesterol 172mg cholesterol, Sodium 168mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 51g protein.
ORANGE AND MAPLE-GLAZED TURKEY WITH THYME-SHALLOT GRAVY
Provided by Trisha Yearwood
Categories main-dish
Time 5h10m
Yield 8 to 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- For the turkey: Pat the turkey dry, inside and out. Place the onion and orange quarters into the cavity, tie the drumsticks together and tuck the wings under the bird.
- Rub butter all over the skin, then sprinkle generously with salt and pepper. Place the turkey on a rack set over a roasting pan. Roast for 25 minutes.
- Meanwhile, bring the orange juice and maple syrup to a boil in a small saucepan. Remove from the heat.
- After 25 minutes, turn down the oven to 375 degrees F and glaze the turkey with the orange-maple mixture. Continue to roast, glazing the turkey every 25 minutes, until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F, 3 to 4 hours more, depending on the oven. Let rest for 15 minutes.
- For the gravy: Meanwhile, Heat the olive oil and butter in a thick-bottomed saucepan or Dutch oven over medium-high heat. Add the shallots and thyme, and cook until brown. Add the flour; cook for 1 minute.
- While whisking, slowly add the turkey drippings. Bring to a boil and cook, whisking, until thickened, 5 minutes. Taste and season with salt and pepper if needed.
- Carve the turkey and serve with the gravy.
MAPLE BRINED TURKEY
Provided by The Hearty Boys
Categories main-dish
Time 6h30m
Yield 1 (20-pound) turkey; 15 to 20 servings
Number Of Ingredients 8
Steps:
- Place all the ingredients, except the turkey, in a large pot and bring to a boil, stirring until the salt dissolves. Remove from the heat and let cool.
- Line a large stockpot with an unscented garbage bag and put the turkey into the pot. Pour the cooled brine over the bird, close and seal the bag, and refrigerate overnight.
- Preheat the oven to 350 degrees F. Remove the turkey from the brine, dry well, and discard the brine.
- Roast the turkey as you normally would, approximately 15 minutes a pound. Let stand for 30 minutes before carving.
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.
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