Best 2 Brined And Roasted Whole Turkey Recipes
Roasted turkey is a classic dish often served during special occasions like Thanksgiving and Christmas. This article provides a comprehensive guide to preparing a delectable brined and roasted whole turkey, along with a collection of tantalizing recipes that elevate the traditional dish to a culinary masterpiece.
The journey begins with selecting the perfect turkey, whether fresh or frozen, and ensuring proper thawing techniques to maintain its quality. Next, the brining process takes center stage, where the turkey is submerged in a flavorful brine solution infused with herbs, spices, and seasonings. This step enhances the bird's moisture, resulting in succulent and juicy meat.
Once the turkey has absorbed the brine's goodness, it's time for roasting. The article offers two roasting methods: a traditional oven-roasted turkey and a succulent smoked turkey. The traditional method involves roasting the turkey in a preheated oven, carefully monitoring its internal temperature to achieve perfectly cooked meat. Alternatively, the smoked turkey method utilizes a smoker to impart a rich, smoky flavor, adding an extra layer of complexity to the dish.
To complement the main attraction, the article also includes a delightful array of recipes for delectable sides and tantalizing sauces. Cranberry sauce, a classic accompaniment to turkey, gets a modern twist with the addition of orange zest and port wine. Sweet potato casserole takes on a luxurious spin with a pecan streusel topping, while roasted Brussels sprouts with bacon and balsamic vinegar offer a savory and slightly tangy side dish.
For gravy lovers, the article features two exceptional recipes: a classic turkey gravy and a savory mushroom gravy. The classic gravy captures the essence of the roasted turkey, while the mushroom gravy adds a depth of flavor and umami to the dish.
Whether you're a seasoned cook or a beginner looking to impress your guests, this comprehensive guide provides all the necessary knowledge and recipes to create a brined and roasted whole turkey that will steal the show at your next gathering.
BRINED AND ROASTED WHOLE TURKEY
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
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
BRINED AND ROASTED WHOLE TURKEY
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
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
Tips:
- Brining your turkey is a great way to ensure a moist and flavorful bird. Be sure to use a large enough container to accommodate the turkey and enough brine solution to cover it completely. You can use a simple brine made with water, salt, and sugar, or you can add additional seasonings and herbs to taste.
- Roast the turkey in a preheated oven at 325°F (163°C) for 13-15 minutes per pound, or until the internal temperature reaches 165°F (74°C). Baste the turkey with the pan juices every 30 minutes or so to help keep it moist.
- Let the turkey rest for at least 15 minutes before carving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful turkey.
- Serve the turkey with your favorite sides, such as mashed potatoes, stuffing, cranberry sauce, and gravy.
Conclusion:
Brined and roasted turkey is a classic Thanksgiving dish that is sure to impress your family and friends. By following these tips, you can ensure that your turkey is cooked to perfection and that everyone enjoys their meal.
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