Best 13 Brined And Roasted Turkey Recipes

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Thanksgiving is synonymous with turkey, and this brined and roasted turkey recipe is a surefire way to make your holiday dinner a success. This detailed guide takes you through every step of the process, from preparing the brine to roasting the turkey to perfection. With its flavorful brine and crispy skin, this turkey will be the star of the show.

But that's not all! This article also includes a collection of delicious recipes to complement your turkey. From classic stuffing to creamy mashed potatoes and tangy cranberry sauce, you'll find everything you need to create a memorable Thanksgiving feast. So gather your friends and family, and get ready to indulge in a truly special meal.

Here are our top 13 tried and tested recipes!

BRINED AND ROASTED WHOLE TURKEY



Brined and Roasted Whole Turkey image

No dish has more riding on its success than the holiday turkey. Brining locks in a turkey's natural juices, so it won't dry out during the roasting process, ensuring the perfect centerpiece for a flavorful feast.

Provided by Morton

Categories     Trusted Brands: Recipes and Tips

Time 13h20m

Yield 10

Number Of Ingredients 8

1 cup Morton® Coarse Kosher Salt
1 cup sugar
2 gallons cool water
1 (12 pound) fresh, whole, bone-in skin-on turkey, rinsed and patted dry
5 tablespoons unsalted butter, softened
½ teaspoon ground black pepper
3 tablespoons unsalted butter, melted
1 cup white wine, chicken broth or water

Steps:

  • Overnight Brine: Combine Morton®Kosher Salt and sugar in cool water in a large, clean stockpot until completely dissolved. Place the whole turkey in the brine until completely submerged. Cover and refrigerate overnight, up to 14 hours. Remove the turkey from the brine, rinse inside and out under cool running water for several minutes to remove all traces of salt; pat dry with paper towel.
  • 4-5 hour Brine: To brine your turkey in less time (4-5 hours), use 2 cups of Morton®Coarse Kosher Salt and two cups of sugar. Cover and refrigerate for 4 to 5 hours.
  • To Roast: Mix the softened butter with the pepper. Place turkey on rack in roasting pan. Rub the seasoned butter under the skin. Brush the skin with the melted butter. Pour the 1 cup liquid (wine, broth or water) over the pan bottom to prevent drippings from burning. Roast turkey at 450 degrees F for 25 minutes, baste and then rotate the roasting pan. Continue roasting until the skin turns golden brown, an additional 25 minutes; baste again. Reduce oven temperature to 325 degrees F; continue to roast, basting and rotating the pan once about halfway through cooking, until the minimum internal temperature reaches 165 degrees F. Remove the turkey from the oven. Let stand 20 minutes before carving.

Nutrition Facts : Calories 984.6 calories, Carbohydrate 20.7 g, Cholesterol 341.8 mg, Fat 46.9 g, Protein 108.9 g, SaturatedFat 16.8 g, Sodium 9504.4 mg, Sugar 20.2 g

CLASSIC BRINED AND ROASTED TURKEY



Classic Brined and Roasted Turkey image

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

3 cups kosher salt, plus more for seasoning
5 cups sugar
2 medium onions, coarsely chopped
2 medium leeks, white and pale-green parts only, rinsed and coarsely chopped
2 carrots, peeled and coarsely chopped
2 celery stalks, coarsely chopped
2 dried bay leaves
3 sprigs fresh thyme
3 sprigs fresh flat-leaf parsley
2 teaspoons whole black peppercorns
Freshly ground pepper
1 whole turkey (18 to 20 pounds), rinsed and patted dry, giblets and neck reserved for gravy
Gravy
1 stick (1/2 cup) unsalted butter, melted, plus 1/2 stick (1/4 cup) unsalted butter, room temperature
1/2 cup dry white wine, such as Sauvignon Blanc
Chestnut Stuffing
Crab apples, fresh rosemary sprigs, and fresh sage, for garnish (optional)

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.

CITRUS AND HERB BRINED ROASTED TURKEY WITH GRAVY



Citrus and Herb Brined Roasted Turkey with Gravy image

My husband has been making our turkey this way for the past couple of years. This is a recipe he found on Emeril Lagasse's site and it is a winner ! The brine not only gives the Turkey a fantastic flavor but makes it soo incredibly moist. My husband is a great cook and I dedicate this post to him ! Love you baby...

Provided by Angela Gray

Categories     Roasts

Time 16h

Number Of Ingredients 1

see below

Steps:

  • 1. Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water. Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
  • 2. Brine: 1 cup salt 1 cup brown sugar 2 oranges, quartered 2 lemons, quartered 6 sprigs thyme 4 sprigs rosemary To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary. Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.
  • 3. ***Turkey Stock for basting and making gravy*** **Make this before you put your bird in the oven** 1 tablespoon vegetable oil Reserved turkey neck and giblets 1 large carrot, coarsely chopped 1 onion, coarsely chopped 1 large celery stalk, coarsely chopped 1 small bay leaf 3 cups canned turkey stock, chicken stock, or canned low-salt chicken broth 3 cups water For the turkey stock: Heat the oil in a large heavy saucepan over medium high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking. Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside. ***You will use this stock to baste the turkey and for the gravy.
  • 4. ***Ingredients for inside of Turkey cavity*** 1 (10 to 12-pound) turkey 4 tablespoons unsalted butter at room temperature 1 large yellow onion, cut into 8ths 1 large orange, cut into 8ths 1 stalk celery, cut into 1-inch pieces 1 large carrot, cut into 1-inch pieces 2 bay leaves 2 sprigs thyme ** 1 1/2 to 2 cups chicken or turkey stock, for basting.
  • 5. Preheat the oven to 325 degrees F. Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out. Place breast side down in a large, heavy roasting pan, and rub on all sides with the butter. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, orange, celery, carrot, bay leaves, and thyme. Loosely tie the drumsticks together with kitchen string.
  • 6. Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.
  • 7. Remove the Turkey from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.
  • 8. ***Gravy***
  • 9. For the pan gravy: Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat. Place the roasting pan on 2 stove top burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup.
  • 10. In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes. Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve.
  • 11. The turkey is so moist and flavorful done this way, Happy Thanksgiving everyone, enjoy !

BRINED AND ROASTED WHOLE TURKEY



Brined and Roasted Whole Turkey image

Make and share this Brined and Roasted Whole Turkey recipe from Food.com.

Provided by Joanie Grow

Categories     Whole Turkey

Time 9h

Yield 12-15 serving(s)

Number Of Ingredients 7

2 cups kosher salt
2 cups sugar
2 -3 gallons of cool water
12 -15 lbs fresh whole bone-in skin-on turkey, rinsed and patted dry
8 tablespoons unsalted butter, divided (5 TB softened; 3 TB melted)
1/2 teaspoon ground black pepper
1 cup chicken broth or 1 cup water

Steps:

  • To Brine: Combine Kosher Salt and sugar in cool water in a large, clean stockpot until completely dissolved.
  • Place the whole turkey in the brine until completely submerged.
  • Cover and refrigerate for 4 to 5 hours.
  • Remove the turkey from the brine, rinse inside and out under cool running water for several minutes to remove all traces of salt; pat dry with paper towel.
  • To Roast: Mix the softened butter with the pepper.
  • Place turkey on rack in roasting pan.
  • Rub the seasoned butter under the skin.
  • Brush the skin with the melted butter.
  • Pour the 1 cup liquid (wine, broth or water) over the pan bottom to prevent drippings from burning.
  • Roast turkey at 450° F.
  • ,for 25 minutes, baste and then rotate the roasting pan.
  • Continue roasting until the skin turns golden brown, an additional 25 minutes; baste again.
  • Reduce oven temperature to 325° F; continue to roast, basting and rotating the pan once about halfway through cooking, until the*internal temperature reaches 170° F.
  • ,for turkey breast meat and 180° F.
  • ,for turkey thigh meat.
  • Remove the turkey from the oven.
  • Let stand 20 minutes before carving.
  • Tips:*Internal temperature guidelines courtesy of USDA Food Safety Facts.
  • Do NOT brine turkey if it includes?
  • basting?
  • liquids that contain salt.
  • If pressed for time, use twice as much salt and sugar in the brine and cut soaking time to just 2 hours.
  • If you purchase a turkey with a pop-up timer, leave it in place and ignore it.
  • If removed, the timer will leave a gaping hole for juices to escape.
  • Serves: 10 to 12.
  • Preparation Time: 5 hours.
  • Recipe by Morton Salt.

Nutrition Facts : Calories 939.8, Fat 44.1, SaturatedFat 15.1, Cholesterol 329.1, Sodium 19171.8, Carbohydrate 33.9, Sugar 33.5, Protein 92.8

BRINED AND ROASTED THANKSGIVING TURKEY WITH SIMPLE GRAVY



Brined and Roasted Thanksgiving Turkey With Simple Gravy image

For succulent meat, brine the bird. Stop your turkey from being dry by brining it and not overcooking it. Also,when serving roasted chicken, you can brine it first to keep it moist. Brining means your not required to baste as much during the cooking process. Prep time does not include brining time.

Provided by Alan in SW Florida

Categories     Whole Turkey

Time 4h30m

Yield 8 serving(s)

Number Of Ingredients 30

1 small onion, diced
1 stalk celery, diced
1 medium carrot, diced
3 garlic cloves, sliced
3 bay leaves
1 tablespoon black peppercorns
3 sprigs fresh rosemary
3 sprigs fresh thyme
3 sprigs fresh sage
6 sprigs fresh Italian parsley
1/2 cup iodized salt
3 gallons cold water
1 (16 lb) whole turkey, brined (neck and giblets removed and discarded)
salt and pepper, to season turkey
2 carrots, roughly chopped
2 celery ribs, roughly chopped
1 apple, sliced into wedges
1 orange, sliced into wedges
4 garlic cloves, peeled and whole
1 medium onion, diced
1 medium carrot, diced
1 stalk celery, diced
3 garlic cloves, whole
3 sprigs fresh sage
3 sprigs fresh rosemary
3 sprigs fresh thyme
6 sprigs fresh Italian parsley
3 bay leaves
1/4 lb unsalted butter, sliced into pats
5 cups chicken stock or 5 cups chicken broth, divided

Steps:

  • BRINING TURKEY: ONE DAY BEFORE baking turkey, prepare brine. Combine all the brine ingredients. Place the turkey in a bucket or very large pot and pour brine over turkey to submerge. Refrigerate for 12 to 24 hours. Remove turkey from brine; dry off turkey with paper towels. Discard brine.
  • Preheat oven to 300 degrees Fahrenheit.
  • Brine turkey as instructed above. Salt and pepper the brined turkey and cavity. Fill the cavity with carrots, celery, apple, orange, and garlic; bind the legs with kitchen twine.
  • In a large roasting or braising pan (or disposable aluminum pan), spread onion, carrot, celery, garlic, sage, rosemary, thyme, parsley and bay leaves. Place the turkey on top of the bed of vegetables and herbs.
  • Put butter on turkey, or between skin and breast meat.
  • Place the turkey in the oven and roast 45 minutes. Pour half the chicken stock over the turkey; roast 45 minutes. Pour remaining stock over the turkey and roast 45 more minutes; it will start turning golden brown.
  • Baste with pan juices, cover loosely with foil and roast an additional 45 minutes. When the turkey has reached and internal temperature of 165 to 175 degrees, remove from oven, keep covered, and let rest at least 10 minutes before carving. Transfer to platter.
  • TO MAKE SIMPLE GRAVY: From the bottom of the roasting pan, discard herbs and measure out 1 cup of vegetables and 3 cups of pan juices; puree in blender. To thicken, add more vegetables; to thin add more pan juice. pour through a mesh strainer to make a smooth gravy. Makes 4 cups. TIP: For silken gravy, forget the flour. Avoid using flour, because that's usually what causes lumps. Instead, puree the vegetables you roast along with your turkey; they become your thickening agent. That, along with your pan juices, becomes your gravy. You can strain it through a mesh strainer, or use cream and reduce it.

ROASTED BRINED TURKEY WITH PORCINI, CHESTNUT, AND SAUSAGE STUFFING



Roasted Brined Turkey with Porcini, Chestnut, and Sausage Stuffing image

A simple brine and a generous brushing of butter before roasting yields moist turkey with perfectly crisp skin every time. Follow our step-by-step guide for roasting the perfect turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Yield Serves 8 to 10

Number Of Ingredients 5

1 whole turkey (18 to 20 pounds), brined in Turkey Brine
Porcini, Chestnut, and Sausage Stuffing
1 stick (1/2 cup) unsalted butter, melted
Kosher salt and freshly ground pepper, to taste
Coarse salt and freshly ground pepper, to taste

Steps:

  • Remove turkey from brine. Discard brine. Pat turkey dry inside and out with paper towels. Place, breast-side up, on a rack set in a roasting pan. Let stand at room temperature up to 1 hour.
  • Preheat oven to 375 degrees, with rack in lowest position. Fold a piece of cheesecloth (about 3 feet long) into thirds, place inside turkey cavity, and open up to create a pouch. Loosely fill cheesecloth pouch with stuffing (do not pack tightly), and tuck in ends of cheesecloth to close.
  • Tuck wings underneath the turkey, and tie legs together with kitchen twine. Brush turkey all over with butter, and season generously with salt and pepper.
  • Roast turkey, basting with pan juices every 30 minutes and rotating the pan after 2 hours, until a thermometer inserted into the thickest portion of the thigh registers 165 degrees, 2 1/2 to 3 hours. Remove stuffing pouch, then empty it into a 9-by-5-inch loaf pan. Cover if desired, and return stuffing to oven; bake until it registers 165 degrees, about 30 minutes more. Transfer turkey to a platter, reserving pan juices for gravy. Let turkey stand 30 minutes before carving.

ALTON BROWN'S CLASSIC BRINED AND ROASTED TURKEY



Alton Brown's Classic Brined and Roasted Turkey image

Number Of Ingredients 15

18 pounds Turkey
3 bunches Fresh Herbs (thyme, rosemary, and sage)
2 Large Carrots, coarsely chopped
2 Celery Stalks, coarsely chopped
1 Onion, coarsely chopped
1 Nonstick vegetable oil spray
2 tablespoons Unsalted Butter
2 quarts Hot Tap Water
2/3 cup Sugar
1 pound Kosher Salt
8 pounds Ice (which is a gallon of water)
16 cups Vegetable Broth (128 ounces)
1 cup Water
1 cup Low-sodium Chicken Broth
1 Cornstarch

Steps:

  • Thawing the Turkey
  • Place wrapped turkey in a 5-gallon cooler with a drain spout. Place cooler in a bathtub and cover turkey with cold water. Drain and replace water every 2-3 hours, keeping water temperature below 40°, until turkey has thawed, 8-10 hours.
  • Brining the Turkey
  • Clean cooler with soap and water, then pour in hot tap water, sugar, and salt. Stir thoroughly to dissolve sugar and salt. Then stir in ice and vegetable broth.
  • Unwrap thawed turkey and remove any parts (such as neck, organs, etc.) that may be inside cavity. These may be saved for gravy.
  • Place turkey in brine, breast side up. If your turkey floats, fill a 1-gallon resealable plastic bag with water and place it on top of turkey. Set cooler, lid closed, in a cool place, turning turkey over once if possible, 8-12 hours. Check brining liquid periodically with probe thermometer; if temperature is above 40°, add a few freezer packs that have been enclosed in resealable plastic bags.
  • Remove turkey from brine, rinse under cold water, and pat dry with paper towels. Do not stuff turkey.
  • Roasting the Turkey
  • Remove all oven racks except for one. Set this rack in the next-to-the-lowest position. Preheat the oven to 500°.
  • Loosely pack turkey with a combination of herbs, carrots, celery, and onion. Keep packing loose.
  • Place turkey, breast side up, on a V-shaped rack set inside a large roasting pan. Cut a piece of foil big enough to cover the turkey's breast. Mold piece to breast. Remove foil, then grease with spray.
  • Rub butter between your hands until liberally greased (you may use disposable gloves if desired). Rub butter into turkey. You may need to re-butter your hands a couple times in order to get a nice, even coating.
  • Place turkey in oven, neck end first and breast up. Roast turkey until nicely browned, 30-40 minutes. Apply foil to breast of turkey. Insert thermometer probe directly through foil into deepest part of breast.
  • Reduce oven temperature to 350° and return turkey to oven, foil securely in place. Do not open oven to baste turkey. Roast until probe registers 161° for breast and 181° for thigh, 2-2½ hours.
  • Cover turkey with foil and let rest 30 minutes. Save pan drippings for gravy.
  • Carve turkey.
  • Gravy (Optional)
  • Mix pan drippings with water, chicken broth, and cornstarch. Heat in a small saucepan over medium until thickened.

BRINED AND OVEN-ROASTED TURKEY



Brined and Oven-Roasted Turkey image

Brining adds moisture to the turkey, making it difficult to dry out and overcook.From the book "Mad Hungry" by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 19

One 16-pound turkey (approximate)
1 Sausage Bread Stuffing
Extra-virgin olive oil
Coarse salt and freshly ground black pepper
2 tablespoons crushed black peppercorns
2 teaspoons crushed red pepper flakes
2 teaspoons dried coriander
1 tablespoon dried fennel
1 tablespoon dried cumin
1 whole cinnamon stick
5 whole cloves
4 bay leaves
4 large sprigs fresh sage
2 quarts water (at the very least)
1 1/2 cups coarse salt
1/2 cup sugar
1 large red onion, sliced
1 head of garlic, smashed (8 to 10 cloves)
2 bottles white wine

Steps:

  • In a 2-quart pot, bring 2 quarts of water to a boil with the salt and sugar, stirring occasionally until the salt and sugar have dissolved. Cool completely and place in a clean 5-gallon bucket with the onion, garlic, wine, and any of the optional spices or herbs. Stir in the remaining water completely to combine. Add the turkey. Cover and store in a cold place for at least 12 hours and up to 24 hours. Turn bird occasionally.
  • Drain the turkey, pat dry, and bring to room temperature an hour before cooking. Preheat the oven to 375 degrees.
  • Stuff the cavity and neck of the bird with the stuffing. Truss or tie the cavity closed. Tuck the wings under the breast and place in the roasting pan. Rub the bird all over with olive oil, salt, and pepper. Roast the bird for 2 to 3 hours, or until an instant-read thermometer in the thickest part of a leg reaches 165 degrees. After 1 hour, baste every 30 minutes with pan juices. After 2 hours, lower the oven temperature to 350 degrees. Let the turkey rest for at least 20 minutes before carving.

EMERIL BRINED AND ROASTED TURKEY



EMERIL BRINED AND ROASTED TURKEY image

Categories     turkey

Number Of Ingredients 7

Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water.
Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
Preheat the oven to 325 degrees F.
Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out. Place breast side down in a large, heavy roasting pan, and rub on all sides with the butter. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, orange, celery, carrot, bay leaves, and thyme. Loosely tie the drumsticks together with kitchen string.
For the turkey broth: Heat the oil in a large heavy saucepan over medium high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking.
Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside.
Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.

Steps:

  • Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving. For the pan gravy: Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat. Place the roasting pan on 2 stovetop burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup. In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes. Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve. Brine: 1 cup salt 1 cup brown sugar 2 oranges, quartered 2 lemons, quartered 6 sprigs thyme 4 sprigs rosemary To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary. Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.

BRINED AND ROASTED TURKEY



Brined and Roasted Turkey image

Provided by Food Network

Categories     main-dish

Time 9h

Yield 8 servings

Number Of Ingredients 29

1 (10 to 12-pound) turkey
Brine, recipe follows
4 tablespoons unsalted butter at room temperature
1 stalk celery, cut into 1-inch pieces
1 large carrot, cut into 1-inch pieces
2 bay leaves
2 sprigs thyme
1 1/2 to 2 cups chicken or turkey stock, for basting
1 tablespoon vegetable oil
Reserved turkey neck and giblets
1 large yellow onion, cut into 8ths
1 large orange, cut into 8ths
1 large carrot, coarsely chopped
1 onion, coarsely chopped
1 large celery stalk, coarsely chopped
1 small bay leaf
3 cups turkey stock, chicken stock, or canned low-salt chicken broth
3 cups water
4 cups turkey broth
1 cup dry white wine
4 tablespoons unsalted butter
1/4 cup flour
Salt and freshly ground black pepper
1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary

Steps:

  • Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water.
  • Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
  • Preheat the oven to 325 degrees F.
  • Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out. Place breast side down in a large, heavy roasting pan, and rub on all sides with the butter. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, orange, celery, carrot, bay leaves, and thyme. Loosely tie the drumsticks together with kitchen string.
  • For the turkey broth: Heat the oil in a large heavy saucepan over medium high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking.
  • Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside.
  • Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.
  • Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.
  • For the pan gravy: Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat. Place the roasting pan on 2 stovetop burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup.
  • In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes. Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve.
  • To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.

EMERIL'S BRINED AND ROASTED TURKEY



Emeril's Brined and Roasted Turkey image

I first made this turkey for Thanksgiving in 2001. It was the best turkey I had ever had, and I have never been tempted to use another recipe since. It is worth the extra work involved. **Note** Prep and cook time do not include brining time.

Provided by Sweet Diva MJ

Categories     Whole Turkey

Time 5h

Yield 8-10 serving(s)

Number Of Ingredients 28

1 (10 -12 lb) whole turkey
1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs fresh thyme
4 sprigs fresh rosemary
4 tablespoons unsalted butter, at room temperature
1 large yellow onion, cut into 8ths
1 large orange, cut into 8ths
1 stalk celery, cut into 1-inch pieces
1 large carrot, cut into 1-inch pieces
2 bay leaves
2 sprigs fresh thyme
1 1/2-2 cups chicken stock or 1 1/2-2 cups turkey stock, for basting
1 tablespoon vegetable oil
turkey neck, and giblets
1 large carrot, coarsely chopped
1 onion, coarsely chopped
1 large celery, coarsely chopped
1 small bay leaf
3 cups chicken stock or 3 cups canned low sodium chicken broth
3 cups water
4 cups turkey broth
1 cup dry white wine
4 tablespoons unsalted butter
1/4 cup flour
salt & freshly ground black pepper

Steps:

  • Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water.
  • To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.
  • Note: If you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.
  • Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
  • Preheat the oven to 325 degrees F.
  • Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out. Place breast side down in a large, heavy roasting pan, and rub on all sides with the butter. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, orange, celery, carrot, bay leaves, and thyme. Loosely tie the drumsticks together with kitchen string.
  • For the turkey broth: Heat the oil in a large heavy saucepan over medium high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking.
  • Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside.
  • Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.
  • Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.
  • For the pan gravy: Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat. Place the roasting pan on 2 stovetop burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup.
  • In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes. Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve.

BRINED AND ROASTED/GRILLED TURKEY 2007



BRINED AND ROASTED/GRILLED TURKEY 2007 image

Categories     Poultry     Thanksgiving

Yield 10 people

Number Of Ingredients 35

1 (10 to 12-pound) turkey
Brine, recipe follows
4 tablespoons unsalted butter at room temperature
1 large yellow onion, cut into 8ths
1 large orange, cut into 8ths
1 stalk celery, cut into 1-inch pieces
1 large carrot, cut into 1-inch pieces
2 bay leaves
2 sprigs thyme
1 1/2 to 2 cups chicken or turkey stock, for basting
I USED A DIFFERENT TURKEY STOCK RECIPE FROM EPICURIOUS COOKBOOK BUT SAVED THIS ANYWAY
Turkey Broth:
1 tablespoon vegetable oil
Reserved turkey neck and giblets
1 large carrot, coarsely chopped
1 onion, coarsely chopped
1 large celery stalk, coarsely chopped
1 small bay leaf
3 cups turkey stock, chicken stock, or canned low-salt chicken broth
3 cups water
Gravy:
4 cups turkey broth
1 cup dry white wine
4 tablespoons unsalted butter
1/4 cup flour
Salt and freshly ground black pepper
Brine:
1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary
To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.
Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.

Steps:

  • Remove neck, giblets, and liver and reserve. Rinse turkey under cold running water. Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours. Toward end of brining time, soak 6 c wood chips in cold water to cover for 1 hr and drain. Fill 1 lrg chimney with 70 charcoal and ignite; burn until covered with light gray ash. Spray V-rack. Remove turkey from brine and rinse under cool running water. Pat turkey dry with paper towels; brush both sides with melted butter. Stuff with onion, orange, celery, carrot, bay leaf and thyme. Set turkey, breast-side down in V-rack. Empty coals into grill and pile onto one side. Place 3 cups soaked and drained wood chunks. Position grill rack over coals and place V-rack with turkey over cool part of grill; open grill lid vent halfway & cover, positioning vent over turkey. Cover and grill-roast 1 hr. Using thick potholders, transfer V-rack with turkey to rimmed cookie sheet or roasting pan. Add 3 c wood chunks; replace grill rack. With wad of paper towels in each hand, flip turkey breast-side up. Return V-rack with turkey to cool side of grill so that leg and wing that were facing coals are now facing away. Cover and grill-roast 45 mins. Using thick potholders, carefully turn V-rack with turkey (breast remains up) so that leg and wing that were facing coals are now facing away. Insert instant read thremometer into each thigh to check temp. Cover an continue grill-roasting until thigh registers 175 - 180 degs, 15 - 45 mins more. Remove from grill, cover loosely with foil, and let rest 20-30 mins; carve and serve.

BRINED AND ROASTED TURKEY



BRINED AND ROASTED TURKEY image

Number Of Ingredients 22

Brine:
1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary
1 (10 to 12-pound) turkey
4 tablespoons unsalted butter at room temperature
1 large yellow onion, cut into 8ths
1 large orange, cut into 8ths
1 stalk celery, cut into 1-inch pieces
1 large carrot, cut into 1-inch pieces
2 bay leaves
2 sprigs thyme
1 1/2 to 2 cups chicken or turkey stock, for basting
Gravy:
4 cups turkey broth
1 cup dry white wine
4 tablespoons unsalted butter
1/4 cup flour
Salt and freshly ground black pepper

Steps:

  • Dissolve the salt and sugar in 2 gallons of cold water. Add the oranges, lemons, thyme, and rosemary. Rinse the turkey inside and out under cold running water. Soak the turkey in the brine for at least 4 hours and up to 24 hours. Preheat the oven to 325 degrees F. Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out. Place breast side down in a large, heavy roasting pan, and rub on all sides with the butter. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, orange, celery, carrot, bay leaves, and thyme. Loosely tie the drumsticks together with kitchen string. Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock. Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving. For the pan gravy: Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat. Place the roasting pan on 2 stovetop burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup. In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes. Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve.

Tips:

  • Brining the Turkey: - Use a large container to ensure the turkey is fully submerged in the brine. - Keep the turkey in the brine for 12-24 hours, depending on the size of the turkey. - Use a mixture of water, salt, sugar, and spices for the brine. - Add aromatics such as garlic, onion, and herbs to the brine for extra flavor.
  • Roasting the Turkey: - Preheat the oven to 325°F (165°C) before roasting the turkey. - Place the turkey breast-side up on a roasting rack in a roasting pan. - Brush the turkey with melted butter or olive oil and season with salt and pepper. - Cover the turkey with foil and roast for 3-4 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
  • Carving the Turkey: - Let the turkey rest for 10-15 minutes before carving. - Use a sharp carving knife to slice the turkey into thin slices. - Start by slicing the turkey breast, then the wings, thighs, and legs.
  • Storing the Turkey: - Store leftover turkey in an airtight container in the refrigerator for up to 3 days. - Freeze leftover turkey for up to 3 months.

Conclusion:

Brining and roasting a turkey is a delicious and impressive way to celebrate a special occasion. By following these tips, you can ensure that your turkey is cooked perfectly and enjoyed by all. Remember to brine the turkey for 12-24 hours, roast it at 325°F (165°C) until the internal temperature reaches 165°F (74°C), and let it rest for 10-15 minutes before carving. With a little planning and effort, you can create a memorable and delicious turkey dinner that will be the highlight of your gathering.

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